Thai Peanut Chicken

Yield: 4 servings

1 tbsp olive oil

1 lb boneless, skinless chicken, cubed

salt and pepper

1 onion, chopped

2 carrots, thinly sliced

3 cloves garlic, minced

1 can coconut milk

1/2 cup chicken broth (or vegetable broth)

1/2 cup creamy peanut butter

3 tbsp tamari

1 tbsp ginger, grated

1 tbsp sriracha

3 cups broccoli florets

1 red bell pepper, thinly sliced

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: chopped peanuts, green onion

1. In a large pot, heat olive oil over medium high heat. Once hot, add chicken, season with salt and pepper, and sear each side, about 5 to 7 minutes total. Chicken does not need to be fully cooked. Remove from pot and set aside.

2. Reduce heat to medium and add in onion, carrots, and garlic, cooking for 5 minutes.

3. Add in the coconut milk, chicken broth, peanut butter, tamari, ginger, and sriracha. Whisk together until well combined and smooth.

4. Stir in broccoli and bell pepper and return chicken back into the pan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. Stir in lime and cilantro.

6. Garnish with chopped peanuts and green onion.

https://www.ambitiouskitchen.com/thai-peanut-chicken-couscous/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Pad Thai (Saltspring)

Yield: 4 servings

4 oz brown rice noodles

2 tbsp oil, divided

1/2 yellow onion, sliced

2 carrots, thinly sliced

1 red pepper, thinly sliced

1 zucchini, thinly sliced or spiralized

1 egg, beaten

1/2 cup peanuts, chopped

1/2 cup fresh herbs (cilantro, basil, green onion), chopped

Sauce:

3 tbsp fish sauce

3 tbsp maple syrup

3 tbsp vegetable stock

2 tbsp white vinegar

1 tbsp tamari

1 tsp chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.

2. Prepare the sauce by combining all sauce ingredients in a jar and shaking vigorously to combine.

3. In a large saute pan, heat one tablespoon of oil over medium-high heat. Add the vegetables and saute for 2 to 3 minutes or until tender-crisp. Remove from heat and set aside.

4. Drain the noodles.

5. Add another tablespoon of oil to the pan. Add the noodles and stir fry for one minute.

6. Add the sauce and cook for another minute or two, until the sauce is starting to thicken and stick to the noodles.

7. Push the noodles aside to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Toss everything around with the tongs - the egg mixture will stick to the noodles and everything will start getting sticky.

8. Return the cooked vegetables to the pan, toss together, and remove from heat.

9. Stir in the peanuts and herbs and serve immediately.

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Pad Thai

Yield: 1-2 servings

4 oz rice noodles

2 tbsp coconut oil

4 medium-sized shrimp, shelled and de-veined

2 oz firm tofu, cut into slices

1 large egg

1/2 onion, diced

1 clove garlic, finely minced

1/2 cup bean sprouts

2 green onions, thinly sliced

2 tbsp crushed peanuts

lime wedges

Sauce:

1 tbsp tamarind paste

2 tbsp fish sauce

2 tbsp maple syrup

1 tbsp tamari

1/2 teaspoon chili powder

1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.

3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.

4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/