Vegan Recipes and Plant Based Cooking

Peanut butter is much more versatile than most people give it credit for. It shouldn't be relegated to just coupling with jelly. It can do so much more. Like hummus it makes a great sandwich spread. It helps hold beans on bread and readily integrates with savory flavors like garlic and pickles. Give it a try. I enjoyed it. Spread peanut butter on both sides of bread, roll or bagel. Add kosher pickle slices. Cover with black or pinto beans. Top with black olives, red pepper, garlic and onions. You'll be amazed as how great these flavors coalesce. It sounds crazy and it probably is, but it tastes delicious.

Here's a really simple hummus recipe that doesn't require tahini, but tastes pretty much like the real deal. It's also way lower in fat than classic hummus, yet nearly as delicious. 1 can chick peas, drained, reserving 1/4 cup canning liquid 2 Tbls white vinegar 1-2 Tbls peanut butter 3-5 cloves roughly chopped garlic Zest and juice from one lemon salt, pepper, garlic powder, onion powder and chili powder to season In a blender, food processor or with a stick blender combine chick peas, canning liquid and vinegar until fairly smooth, but still a little chunky. Scrape down sides of container and stir lightly. Add garlic, lemon juice and 1 Tbl peanut butter. Blend a little more. Add a little bit of all the seasonings and the lemon zest. Stir lightly. Taste and add more seasonings and other tablespoon of peanut if desired. Remember, the flavors will taste somewhat different after chilling in the fridge. So keep the seasoning and flavors light. A few hours mingling together in