Food & Recipes

Crispy Tofu
in Peanut Butter Sauce

Take a trip to flavor town with this protein rich recipe. Serve alone with dipping sauce for a filling entree, or serve on rice for a satisfying meal.

Ingredients:

  • ½ firm or extra firm tofu, pressed to remove water
  • 4 tsp. toasted sesame seeds
  • 1 tsp. sesame oil

Marinade:

  • 1 tbsp sesame oil
  •  1 ½ Tbsp soy sauce or tamari (gf)
  •  1 tsp. unseasoned rice vinegar
  •  1 Tbsp agave or maple syrup
  •  1 tsp. Sriracha (or other hot sauce)
  • ½ tsp. fresh grated ginger

Sauce:

  •  1 tbsp. fresh grated ginger root
  •  2 tbsp. smooth peanut butter
  •  2 tbsp. tahini
  •  3 tbsp .soy sauce or tamari
  •  2  tbsp. agave or maple syrup
  •  2 tsp. unseasoned rice vinegar
  • 3 tbsp. water

Instructions:

  1. Drain and press tofu- either in a press or on a plate with a weight placed on top. Lave to drain for as long as possible to remove excess liquid.
  2. While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave, sriracha and ginger to make the marinade.
  3. Preheat oven to 200C.
  4. Cut tofu into about 10 strips, about ½ inch wide.
  5. Lay the tofu strips cut side down in a flat baking dish.
  6. Pour the marinade over the tofu, turning to make sure all sides are covered.
  7. Leave to marinade for about 20 minutes.
  8. Sprinkle half the toasted sesame seeds over the tofu; turn and repeat with the remainder.
  9. Spray a small baking sheet with the sesame oil.
  10. Lay the strips on the baking sheet.
  11. Bake for 20 minutes, turn carefully and bake for 10-20 minutes more, depending on how crispy you want it.
  12. While the tofu bakes, whisk or blend together the ginger, peanut butter, tahini, soy sauce, agave, rice vinegar, and the water. Add the agave slowly so the sauce is not over sweet.
  13. For Entree, serve tofu hot, with sauce for dipping.
    OR
    For Meal, serve tofu on a bowl of hot rice drenched in sauce

    Garnish: chopped shallots (optional).

Chocolate Cashew Nut Butter Ice Cream
Quick and Easy Recipe

We all scream for ice cream!
We all go nuts when it's healthy to boot!

Ingredients:

  • ¾ cup smooth cashew nut butter
  • 10-15 Medjool dates
  • 1 cup almond milk
  • 4 tablespoons cocoa powder
  • ¼ teaspoon vanilla powder

Method:

  1. Place all the ingredients into blender.
  2. Mix for a few minutes until the mixture is completely smooth.
  3. Taste and mix in more cocoa if you want a stronger chocolate taste.
  4. Pour the ice cream mixture into a freezer-friendly container with lid, and put in freezer.
  5. Freeze for 3-6 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30 minutes to an hour at room temperature, or until soft enough to scoop.
The best nut butter is fresh nut butter free from nasty preservatives and added sugar.
Look out for the Nut Butter Mill in your food store for fresh nut butter without nasty additives.

Nut Butter filled
Choccy Dates recipe

Just in time for Christmas, these Nut Butter filled chocolate dates are a quick and easy, healthier sweet for sharing with friends and family.

Ingredients:

  • 12 dates (organic Medjool are a good choice)
  • 12 tbsp organic nut butter (Peanut butter, cashew butter, almond butter, etc)
  • Pinch of coarse sea salt, or Pink Himalayan salt
  • ¾ cup of organic dark chocolate (96g)
  • Organic desiccated coconut

Alternative Coating Options:

  • Organic pistachios, crushed,
  • Freeze-dried raspberries
  • 1 ½ tbsp of dried rose petals

Method:

  1. Line a plate or serving tray with non-stick baking paper.
  2. Slice the dates open lengthways and remove the seeds.
  3. Fill the dates with 1 tbsp of nut butter and close. Refrigerate the dates.
  4. Break chocolate into small pieces and place in a pot on a stove top, or use a heat safe bowl in a microwave. Heat and stir the chocolate every 20-30 seconds for a total of 3 minutes or until fully melted.
  5. Dip the dates in chocolate and place on the plate or lined tray.
  6. Sprinkle the dates with a small pinch of salt and coconut flakes. Return to the fridge for 30 minutes.

Try to get your nut butter fresh from the Nut Butter Mill. If your local health food store or pantry doesn't have a nut butter mill, maybe suggest it to them? That's the best way to ensure your nut butter is fresh and free of additives.

Savoury Energy Balls

Yes they are a thing!

Who says energy balls have to be sweet? This Savoury Energy Balls recipe has the classic combo of Peanut Butter and Promite! OMG…

Ingredients:
Makes between 10 and 12 balls.

  • ½ cup crunchy peanut butter
  • ½ cup white beans, drained and rinsed
  • 2 tbsp oats, ground into flour
  • 2 tbsp seeds, sesame or linseed or mix
  • 1 tbsp Promite (or Vegemite, OzEmite, etc)
  • 1 tbsp nutritional yeast

Method:

  1. Make the oat flour first by blitzing the oats in a blender.
  2. Combine with all the other ingredients and pulse until well-incorporated.
  3. Wet fingers slightly (this prevents the dough from sticking) and use a ½ tbsp measure to scoop out balls of “dough” and roll into spheres.
  4. Store in an airtight container in the fridge for up to one week, or in the freezer for up to two months. Believe us, they won’t last that long!

Elvis Presley's Fried Peanut Butter and Banana Sandwich Recipe

This Peanut Butter treat is not for weight-watchers!

''It'd be just floating in butter,'' said Elvis's personal chef, Jenkins Langston. ''You'd turn it and turn it and turn it until all the butter was soaked up; that's when he liked it.''

Ingredients:

  • 2 slices white bread
  • 2 tablespoons butter
  • 1 small ripe banana
  • 2 tablespoons creamy peanut butter

Method:

Place 2 the bread in a toaster on a light setting and lightly toast. Mash the ripe banana with a fork until creamy.  Spread the peanut butter on the toasted bread with a knife, and top one side with the mashed banana. Make a sandwich with the two slices. Heat pan over medium heat with all the butter and fry the sandwich,  browning each side, flipping regularly until all the butter is soaked up. Slice Diagonally and enjoy!

Hazelnut Butter Pesto recipe

A go-to pesto — packed full of flavour and a real showstopper in even the most simple of dishes. Works great with ribbon pastas such as Pappardelle or Linguini !

Ingredients:

  • 4 cups basil leaves, washed and destalked
  • 1 cup fresh parsley, finely chopped
  • 1 – 2 tsp agave syrup
  • 2 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ⅓ tsp fresh ground pepper
  • ½ tsp sea salt
  • ½ cup crunchy hazelnut butter
  • 1 – 2 cloves fresh garlic, crushed
  • 3 tbs nutritional yeast flakes (optional)

Instructions:

  1. Chop the basil and parsley until reduced to 1 cup basil and 1/4 cup parsley.
  2. Blend all ingredients until smooth, slowly adding the nut butter.
  3. Add more olive oil as needed for desired consistency.
  4. Check seasoning.

Tip:

Always try to buy you nut butter fresh from the Nut Butter Mill, free of nasty additives and preservatives.

Try this pesto on a purple flowering broccoli salad!

Ingredients:

  • 1 cup shelled broad beans
  • 3 handfuls purple sprouting broccoli, thinly sliced including the stalk (use a mandolin slicer if possible)
  • 1 zuchini (courgette), cut into ribbons
  • 3 handfuls alfalfa or other microherbs

Optional:

This salad can be raw, or you can grill the broccoli and zuchini.

To Serve:

Mix together all the ingredients in a bowl. Dress with a few basil and parsley leaves, a couple of spoonfuls of the pesto that was set aside, and a scattering of hazelnuts and herbs.

Crackadamia
Nut Butter Spread Recipe

This salty-sweet smooth nut butter spread is a little bit naughty, but also very nice.

Ingredients

  • 2 cups smooth macadamia butter
  • 1 cup cashew butter
  • ¼ cup softened vegan spread or coconut oil
  • ½ cup pure maple or agave syrup
  • 1 tbsp pure vanilla extract or 1 vanilla pod, use the scraped out seeds
  • ½ tsp salt (preferably Himalayan)
  • generous pinch of coarse sea salt

Instructions

  1. Mix the cashew butter and the macadamia butter inside a bowl until the mixture is even.
  2. Add salt, vegan spread, vanilla and the maple syrup and evenly mix in the coarse sea salt.
  3. Optionally add the finished butter to a clean glass jar.
  4. Leave to rest for 24 hours to allow flavors and texture to develop. Yum.
When buying nut butter from a store, look out for stores that make their own fresh nut butter using the Vince Russell Nut Butter Mill, to avoid preservatives, and to ensure maximum freshness.

Chia pudding with pistachio butter

This desert is as healthy as you can get. The chia seeds and pistachio nuts are packed full of nutrition and delicate flavor.

Ingredients:

  • 100g Chia seeds
  • ½ litre Coconut milk or almond milk
  • Lemon zest of one lemon
  • 50g Pistachio butter
  • 15g sweetener (maple, agave syrup, etc)
  • 125ml plain vegan yoghurt
  • Fruit and mint leaves (optional)

Method:

  1. Place chia seeds in coconut or almond milk, mix sweetener and lemon zest and leave in the fridge for 90 minutes.
  2. Mix the pistachio butter and yoghurt.
  3. In a wide glass or bowl, put two tablespoons of chia pudding on the bottom, then two tablespoons of pistachio cream, and arrange until the glass is full.
  4. Decorate with fruit and a leaf of fresh mint.

Preparation time: 1 hours 45 min.

Serve: 4 servings

Crispy Asian Salad

with Peanut Sauce Dressing

Enjoy this crispy crunchy, and healthy salad with a delicious Asian style dressing powered by Peanut Butter.

This salad also makes a colorful and refreshing side dish. It’s highly nutritious, and beats anything you can buy in a store.It’s easy to make so give it a try.

Rich in healthy veggies like cucumber, carrot, sugar snap pea, and spinach which is all tossed in a homemade peanut sauce dressing.

Ingredients for Salad:

  • 6 cups of baby spinach
  • 1-2 carrots, shredded
  • 1 red bell pepper, sliced
  • ½ red onion, thinly sliced
  • ½ cup of peanuts
  • 1 teaspoon sesame seeds
  • 1-2 cucumber, sliced
  • 1 cup snap peas
PREP TIME: 20 minutes
COOK TIME: 10 minutes 
CALORIES: 500 
SERVINGS: 2-4

Ingredients for Peanut Sauce Dressing:

  • ¼ cup vegetable oil
  • ⅓ cup vinegar (use wine vinegar if available)
  • 1 teaspoon ginger, chopped
  • 1-2 tablespoon soy sauce
  • 1-2 tablespoon sweetener *
  • 3 tablespoon peanut butter
  • 2-3 tablespoon sesame oil
* Sweetener suggestions:
  • Palm sugar
  • Maple syrup
  • Coconut sugar
  • Honey

Salad Preparation:

  1.  Boil a small pot half full of water and add sugar snap peas, cook for 5 minutes, should be tender with a slight amount of crisp, and set aside.
  2. Combine all the salad ingredients in a bowl, mix properly, and pour the dressing over the salad to taste.
  3. An added option is to roast an extra teaspoon of roasted sesame seeds if looking to impress with finishing presentation touches.

DID YOU KNOW?

Peanut butter is made by grinding dry roasted peanuts and is often sold with additional ingredients such as salt and sweeteners?

If you buy your Peanut Butter from food stores that have a Vince Russell Nut Butter Mill, then the Peanut Butter will be fresher, and most often free off additives (check the labels or ask the shop staff).

Berry Cashew Nut Butter Buddha Bowl recipe

This easy brekky Buddha Bowl tastes great if prepared the night before. 

Overnight oats ingredients:

  • 1 cups rolled oats (use gluten free if needed)
  • 1 cup plant-based milk
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup or honey
  • ½ teaspoon vanilla
  • 1 very ripe banana finely mashed
  • zest of 1 lemon
  • ½ cup plain vegan yoghurt or cream (optional)

Preparing the overnight oats:

Combine the oats, milk, chia seeds, etc. and mix well or use a blender for a smoother porridge.

Store in a jar or sealed container in the refrigerator for at least 4 hours or overnight.

Toppings:

  • ⅓ cup fresh cashew butter
  • 2 tbsp jam (optional)
  • ⅓ cup trail mix
  • Fresh fruit to taste

Some fruit combo ideas:

  • Boysenberries and raspberries
  • Kiwi fruit and bananas
  • Jackfruit and strawberries
  • Banana and Blueberries

Have some fun decorating your bowl with toppings of choice.

Notes:
Rather than cooking oats in boiling water and serving the porridge hot, when you do the four hour soak, the oats and chia seeds absorb the liquid creating a creamy texture that tastes like a dessert.