In honor of the day officially deemed as “National Peanut Butter Lover’s Day,” (even though it is everyday in our book), we’re giving you a dinner party your friends will never forget. We’re giving you a five-course meal worshiping the God of all butters that is the peanut.
A typical five-course meal consists of soup, appetizer, salad, main course, and dessert; and peanut butter will be used in every single course, revealing that it’s not just a one trick nut when it comes to using it in cooking.
Soup: West African Peanut Soup
Peanut butter, tomatoes, and collard greens may sound like a regrettable combination, but I hope you’ll trust me on this one. This recipe is from a local vegan cookbook called Local Bounty, by Devra Gartenstein. The soup doesn’t require much prep work and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days ad lazy weeknights (my life). If you love spicy flavors, don’t be afraid to use liberal amounts of ginger and garlic
6 cups low sodium vegetable broth
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
In a medium Dutch oven or stockpot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, and then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
The next recipes all come from the only website that matters for PB lovers, ilovepeanutbutter.com.
Appetizer: Savory Peanut Chicken Empanadas
Appetizers should always remain fun, playful, and something that can be easily passed around. The filling for these is on the savory side- using chicken, goat cheese, and jam. Although it sounds a bit kooky, the spice from the peanut butter is tamed from the goat cheese and apricot jam. Even your pickiest guests will be pleased with this combo. This recipe was posted by Kris Schoels, from Young Married Chic.
For empanada dough
⅓ cup cold butter, cut into pieces
2 tablespoons Smooth Operator peanut butter, chilled
1 ½ cups all purpose flour
3-4 tablespoons ice water
Cut the butter and peanut butter into the flour with a fork until it reaches a crumb like consistency (a pastry cutter or food processor could also be used). Gradually add ice water, 1 tablespoon at a time, until dough forms, being careful to not over mix. Shape into a ball and then flatten into a disc.
Cover with plastic wrap and place in the refrigerator for about an hour.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Remove dough from refrigerator and roll the dough out on a lightly floured surface until it is ¼ of an inch thick all around. Cut out circles with a cookie cutter (any size you want). Place 1-2 tablespoons of chicken mixture (recipe below) on one side of the circle, top with 1-2 teaspoons of apricot jam, and then fold in half. Seal the edges down with a fork and place on the lined baking sheet.
Bake for 15-20 minutes, or until the empanadas are a golden brown. Remove from baking sheet and allow to slightly cool before serving.
1 ½ cups cooked chicken, shredded
2 tablespoons The Heat is On peanut butter
¼ cup goat cheese salt and pepper to taste,
½ cup Peanut Butter & Co. Awesome Apricot preserves (for topping)
For the filling
In a bowl mix together the chicken, peanut butter, goat cheese, salt, and pepper and begin filling!
Salad: Cold Peanut Butter Pasta Salad
This chilled pasta salad includes peanut butter, fresh vegetables, noodles, and spices. Because of the red pepper flakes, it has a good kick to it so use 1-2 teaspoons depending on the amount of heat you like.
8 ounces fettuccini pasta
¼ cup Smooth Operator peanut butter
½ cup vegetable broth 3 tablespoons soy sauce
1-2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 red or green bell pepper, chopped
2 carrots, cut into skinny matchsticks
¼ cup fresh basil, chopped sesame seeds, for garnish
- Cook pasta according to box. Drain and set aside.
Heat peanut butter in microwave for 15 seconds to get it soft.
In a large bowl mix peanut butter, vegetable broth, soy sauce, red pepper flakes and minced garlic. Add your fettuccini pasta, chopped peppers, carrots, and basil. Stir well until all combined. Cover with plastic wrap and refrigerate for a few hours.
Garnish with sesame seeds on top before serving. Enjoy!
Main course: Peanut Butter Pad Thai
Prepare everyone’s favorite take out for your dinner party.
8 ounces dried wide rice noodles
3 tablespoons lime juice
2 tablespoons soy sauce
3 tablespoons The Heat Is On peanut butter*
1 tablespoon brown sugar
2 teaspoons fish sauce
1 garlic clove, pressed in a garlic press or finely grated
2 tablespoons vegetable oil 2 large eggs, lightly beaten
2 cups shredded cabbage 1 cup pulled rotisserie chicken
For garnish: chopped peanuts, cilantro, and mint
*You may also use Smooth Operator if you would like it non-spicy or a combination of The Heat is On and Smooth Operator if you would like it less spicy.
Place noodles in a shallow baking dish; cover with boiling water. Let stand until cool (about 10 minutes) and then drain. Meanwhile, stir together limejuice, soy sauce, peanut butter, sugar, fish sauce, garlic, and 2 tablespoons water in a small bowl.
In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs and cook, scrambling lightly, until just cooked through, 2 to 3 minutes. Transfer to a plate to set aside. Add remaining oil to pan, then coleslaw mix, drained noodles and sauce. Cook, tossing, until liquid is reduced and beginning to caramelize and noodles are tender, about 5 minutes. Add chicken, reserved egg, and desired garnishes and toss to combine.
Dessert: Chocolate Peanut Butter Mug Cake
Want to die from deliciousness? This five minute chocolate mug cake laced with peanut butter is dangerously easy and so delicious. It’s topped with a fluffy peanut butter mousse that tastes exactly like peanut butter pie, and hot fudge. Well if I needed to be sold…I am.
2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips
Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.
Peanut Butter Pie Mousse
1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar
Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
We recommend using Sanders Milk Chocolate Hot Fudge; it is much better than any others you will find.
Peanut butter doesn’t have to be a break up food you spoon solely out of the jar. Start using it in every meal. (Well…maybe not every. We don’t want to be receiving angry hate mail about your recent weight gain). Get to planning and peanut butter cooking!