My heart goes out to all the kiddos who are allergic to peanut butter. It’s such a yummy source of protein! PB&J sandwiches were a staple of my childhood, and now I rely on them whenever I need a quick and easy meal for my girls.
This smoothie is a delightful combination of fruit and peanut butter that will fill you up and leave you feeling nostalgic for your plastic Care Bears lunchbox.
The cold temperatures of January have had me craving a big bowl of soup. My mom came to visit yesterday and offered to pick up lunch from Panera, but not one of their soups is Daniel Fast approved. So, today I decided to make my own.
The secret to this recipe is selecting a high quality vegetable stock; broth won’t cut it. I always use Kitchen Basics brand, which includes carrot, mushroom, tomato, onion, celery and red bell pepper, plus some herbs and spices. You can tell by the deep, rich color that it’s full of flavor. Add some rice and mirepoix (that’s a fancy word for a mixture of chopped carrot, celery and onion), and soup’s on!
Ever notice how the boxed mac n’ cheese tastes completely different when you reheat the leftovers? It isn’t nearly as tasty the next day. Well, with this recipe, the exact opposite is true. You’re gonna want to make the sauce ahead of time and let it sit in the fridge overnight. Let me explain…
This recipe was inspired by one called “Vegan Mac n’ Cheese.” I’m not calling it that, because I think it sets expectations too high. There’s just nothing like real cheese. If you approach this recipe with the notion that it will taste like its dairy-laden counterpart, you’re going to be disappointed. But if you’re willing to try something new, you’ll be amazed at how creamy and comforting a sauce made from cashews can be.
I don’t even like cashews, but I decided to try the “Vegan Mac n’ Cheese” because the author claimed it rivaled the Barefoot Contessa’s version filled with milk, butter, gruyere and cheddar cheeses.
Um, not quite.
It was okay, but it wasn’t something I wanted to eat again. Unfortunately, I had a giant pot of leftovers, and I couldn’t bring myself to throw it all away. So, into the fridge it went. The next day I filled my bowl out of obligation, determined not to waste food. (Raw cashews aren’t cheap!) But something had happened overnight. A miracle? No, probably not, but that reheated pasta was good! By day 3, I was hooked.
You might be confused when you see nutritional yeast on the list of ingredients, but don’t worry, it’s Daniel Fast approved! It is an inactive yeast, which means it’s not a leavening agent. Nutritional yeast is a popular supplement with vegetarians and vegans because it has a significant amount of plant-based protein. It’s also gluten-free and chock-full of B vitamins. Affectionately called “nooch,” it comes in the form of flakes or powder and has a savory cheesy flavor.
This pasta may not replace your favorite mac n’ cheese, but it’s packed with flavor and the texture is delightfully creamy. I used brown rice and quinoa fusilli, but shells or elbow macaroni will work, too.
In a food processor or high-powered blender, process all ingredients (except pasta) until smooth. Store in a covered container in the fridge for at least 8 hours or overnight.
When ready to serve, cook whole grain pasta according to package directions. Meanwhile, add sauce to a small pot and warm over low heat, stirring occasionally. When pasta is cooked and drained, add sauce and stir to combine.
It’s hard to believe just two simple ingredients are all it takes to create this delicious snack bar. Now, I’ve seen a lot of “2-ingredient” recipes on Pinterest, but most of them involve a boxed cake mix or a can of refrigerated dough or some other processed food item. I realize those recipes are more about convenience than anything else, but it seems a little misleading to say something has two ingredients when, in reality, that number is closer to 10 or 20.
These peanut butter cookie bars truly do have just two wholesome ingredients: dates and peanuts. Add them to a food processor or high-powered blender and pulse until the dates are broken down and there are just small chunks of peanuts. The mixture can’t be too crumbly because it needs to stick together when pressed into a pan, but you don’t want to process it so much that it turns into peanut butter.
If you’ve ever eaten a Larabar, you’ll notice these are very similar, although I think the homemade ones are much tastier. I used an 9×5 loaf pan, which yields five full-size bars. A larger pan will result in thinner bars that are more likely to fall apart.
Yield: 5 bars
2-Ingredient Peanut Butter Cookie Bars
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Ingredients
1 cup dates, pitted
1 cup peanuts, dry-roasted
Instructions
Combine dates and peanuts in a food processor or high-powered blender. Pulse until mixture sticks together and small chunks of peanuts remain.
Press mixture into a 9x5 loaf pan, using a piece of wax paper or a spatula to smooth out the top.
Refrigerate for about an hour or until set.
Slice and enjoy!
Notes
These bars freeze well, so you may want to double the recipe and save some for later!
This is one meal I could eat over and over again. It’s a medley of colors, flavors and textures joined together in a tasty sauce. You can use whatever veggies you have on hand. Baby corn, bean sprouts, bell peppers or broccoli would all work well in this recipe.
A bit of prep time is required to chop up all the vegetables, but the stir-fry only takes six minutes to cook. If you do the slicing and dicing ahead of time, you can come home from work and have dinner on the table in no time.
Coconut oil is a good choice for stir-fry because it has a high smoke point, meaning it can handle high temperatures without burning. You won’t taste the coconut because it will be overpowered by the sauce.
Place arrowroot or cornstarch in a small bowl and add a little bit of the vegetable broth, stirring until dissolved. Add remaining broth, soy sauce and spices and whisk to combine. Set aside.
Heat oil in a wok or large skillet over high heat.
Add carrot, celery and onion; stir-fry 2 minutes.
Add mushrooms and zucchini; stir-fry 1 minute.
Add snow peas; stir-fry 2 minutes.
Pour in broth mixture; stir-fry 1 minute or until thick and bubbly.
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