Peanut Butter Bonanza!

There are some things that we have always thought were not worth making from scratch (too expensive, time-consuming, difficult, etc). Things like bagels (dough disaster of '04), coconut milk (machete not included), any French food/sauce (bless the French and their insanely complicated recipes). Peanut butter used to be on that taboo food list, too. Why bother when the stuff at Safeway seems pretty darn tasty? Ohhh boy were we wrong! Homemade peanut butter is not only super easy, but is healthier, and tastes way better than store bought. Like a million times better. Seriously. Try it.

Here is the 3+ pound container of peanuts (only $4 at CostCo!) that inspired us to try homemade peanut butter.

The whole thing couldn't be easier. Dump about two cups of roasted peanuts into a food processor and chop away until it starts to look like a thick paste. If it's looking a bit too dry, you can drizzle in some peanut oil. Blend the stuff until it's as smooth as you want then taste and add salt (if it needs it). If you're a chunky butter fan, toss in another handful of peanuts and pulse. Just store in a tight Tupperware and your super new peanut butter is safe in the fridge for a month!

This peanut butter is so super yummy, we don't think we'll ever buy store bought again. If you don't believe us, just ask Koa and Pia. They certainly approved after their taste test.

Feeling wildly successful, we decided to tackle two more brand new recipes!! Baked tofu with peanut sauce and wasabi sesame slaw. Big thanks to NPR for the inspiring recipes!

Both came out soooooooo yummy, we wanted to share the recipes with you guys. It's a great, healthy summer meal! Enjoy!

Baked Tofu with Peanut Sauce

1/2 cup peanut butter

4 Tablespoons soy sauce

1/4 cup lemon juice

2-3 Tablespoons sesame oil

1-2 Tablespoons warm water

1 package extra-firm tofu, drained and pressed and sliced 1/2-inch thick

Whisk the sauce together. Lay out the sliced tofu on a lightly oiled baking sheet (or on parchment paper). Spoon on the sauce and allow to soak in for about 15-30 minutes. Bake for 30 minutes at 350*, until the sauce is caramelized and the tofu is cooked through. So fast and EASY!


Wasabi Sesame Slaw

Dressing:

2-4 teaspoons wasabi powder or paste (don't overdo it...you can always add more later)

2 cloves garlic, finely minced

1-2 Tablespoons finely grated fresh ginger

2-3 Tablespoons lime or lemon juice

1/3 cup rice wine vinegar

1/4 cup peanut oil

1-2 Tablespoons honey

white and black sesame seeds (optional for garnish)

salt and pepper to taste

Slaw:

1 large head Napa cabbage, finely shredded (we used purple cabbage cause it's prettier)

2 large carrots, peeled and finely shredded

4 green onions, finely sliced on the bias

1 cup finely sliced snow peas

Combine the dressing ingredients in a small bowl and whisk until well mixed. Taste and add salt/pepper/wasabi to your taste.

Combine the cabbage, carrots, green onions and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with sesame seeds (optional).