3rd May 2010
My lovely Hubby very nicely agreed to collect our organic baking supplies from Community Foods last week. Amongst the goodies was some peanut butter for one of my new cupcakes flavours peanut butter and chocolate.
Peanut butter does not need sugar added to it, Hubby who is an expert in these matters (born in Virigina, USA with a VERY sweet tooth) could not tell that there was not sugar added to the Whole Earth peanut butter now residing in the cupboard. If you think you know what is in peanut butter check out the commerical brands that are out there and you will see they add non sustainable palm oil, sugar, stabilisers (whatever they are), E numbers and that was just two brands I looked at.
So what else can you do with peanut butter? Have it on toast with jam? How about in a pasta sauce? Yes you heard me! I had only seen this recipe just last month on Vegan Crunk (she does raw too you know) and thought that sounds interesting. Apparently it’s one of the recipes on Sarah Kramers 2010 calendar but it’s also here.
I tweaked it a little bit as I didn’t have some of the items on the recipe. I didn’t have any tomato juice so used 1/4 cup of water and a teaspoon of tomato puree, and used 1 teaspoon of rose harissa instead of the chilli paste.
I used the pasta in my cupboard, and figured it was ok to forego the kale since my pasta has spinach in it 🙂
The sauce came out lovely and creamy, I’ll definitely make it again as peanuts are also packed full of protein (incidentally they are actually a bean not a nut), other essential nutrients and ‘good’ fat. I reckon next time I’ll add some garlic, onion and some veg to perk it up flavour wise, (and will add my version to the recipes section) but we’ll see what Sash makes of it tomorow!