Many of you have asked me for Veggie friendly Christmas recipes so I was delighted to receive several pots of peanut butter from Whole Earth this week because I have some lovely recipes for using the yummy stuff!
It is not just for spreading on toast and is packed full of protein. While it may be an indulgent treat when combined with chocolate and baked in a cake or turned into fudge, cookies and cupcakes it is also a fabulous addition to savoury dishes. Tofu kebabs with a satay sauce are delicious as is peanut and chilli spicy dip for crudités or vegetable spring rolls. I’ve got a recipe for peanut soup somewhere that I’ll dig out for you!
The recipe I want to share with you today though is a great one for chilly evenings in the run up to Christmas and is attractive enough to use as a centre piece on the day itself.
1 onion chopped
1-2 cloves of garlic chopped/crushed
1tsp dried mixed herbs
1tbsp tamari sauce (or soy)
1 can chopped tomatoes
1tsp sundried tomato and chilli paste (optional)
125g fresh spinach/chard shredded
50g grated carrot
50g grated butternut squash
50g grated parsnip
4tbsps peanut butter ( I prefer crunchy but smooth is also fine)
50g halved almonds
375g puff pastry
Olive oil for frying.
- Fry the onion in a glug of olive oil until golden, add the chopped garlic for a minute
- Add the tomatoes, chilli paste, herbs and tamari (or soy) sauce.
- Cook over high heat for 10 mins or so until the tomato liquid has evaporated.
- Remove from the heat and stir in the spinach.
- Mix together the grated veg , tahini and peanut butter in a bowl
- Roll half the pastry out to line a 23cm round pie dish
- Put the veg and peanut mixture into the pastry and press down firmly
- Scatter the almonds over the veg
- Spread the spinach and onion mixture over the nuts
- Roll out the remaining pastry and cover the pie
- Trim seal and decorate, making it all fancy pants and Christmassy if it’s to be a centre piece!
- Brush with milk
- Bake at 200°C for 15 mins, then turn down to 180°C for 20-30 mins until golden brown
This recipe has evolved from one in Ann Marshall’s Complete Vegetarian Cookbook
Whole Earth are running a fabulous competition this month, you could win £1000! All you have to do is visit their website and help them to celebrate wholehearted living by telling them what you do each day to make a difference and green your life. Whether it’s cycling to work, growing your own veg or freecycling and recycling they want to hear from you. The selected 21st century Good Lifer (Whole Earth came into being as Tom and Barbara Good were opting out and digging up their garden on our TVs) will win the chance to be a Whole Earth Ambassador and £1000 towards their Good Life! Hurry though, the competition closes on 30/11/2010. Good Luck!
Have you got a fabulous peanut butter recipe stashed away or do you just spread it on your toast? If you’re not keen on the stuff do try it as a savoury recipe ingredient because it really does come into its own!