3. Stuff the peanut butter mixture into the celery, spreading evenly with a knife so the peanut butter mixture is flush with the top of the celery. Gently press the blueberries and cranberries into the peanut butter. Cut the celery into 2-inch long pieces and arrange on a platter.
Serves 6 to 8
Peanut Noodle Salad
A creamy peanut sauce combines with crisp vegetables, baked tofu, and chewy noodles in this scrumptious salad that only tastes like a luxury. This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.
1 pound extra-firm tofu, well drained
1/4 cup soy sauce
8 ounces linguine or other pasta shape
2 teaspoons dark sesame oil
4 green onions, minced
1 large carrot, shredded
1 red bell pepper, cut into julienne strips
3 cups broccoli florets, steamed
Easy Peanut Sauce (recipe follows)
1. Preheat the oven to 375 degrees F. Oil a baking sheet and set aside.
2. Cut the tofu into 1/2-inch slabs and press well to remove any excess water. Cut the slabs into 1/2-inch cubes and toss with the soy sauce. Arrange the tofu on the prepared baking sheet and bake for 30 minutes. Remove from oven and set aside to cool.
3. Cook the linguine in a pot of boiling salted water until just tender, about 10 minutes. Drain and rinse under cold water. Transfer to a large bowl and toss with the sesame oil.
4. To the bowl with the noodles, add the green onions, carrot, bell pepper, and steamed broccoli. Pour on enough peanut sauce to coat and toss gently to combine. Serve topped with the reserved tofu.
Easy Peanut Sauce
This peanut sauce has great flavor and amazing versatility, whether using it as a dip for veggies or as a sauce for pasta. It’s especially good used in the Peanut Noodle Salad (above). Why pay more for bottled peanut sauce when you can make your own on the cheap with this easy recipe? This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.
1/2 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon toasted sesame oil
1 to 2 teaspoons grated ginger (to taste)
1/2 teaspoon Asian chile paste
1. Place the peanut butter in a bowl. Stir in the soy sauce, vinegar, and sugar until incorporated. Add the oil, ginger, and chile paste and stir until smooth and well blended.
2. Taste to adjust seasonings, adding more chile paste if you prefer more heat. Add as much water as needed to reach the consistency you prefer. Use immediately or cover tightly and refrigerate until needed. Properly stored, this sauce will keep for several days.
Makes about 1 1/2 cups
If your taste for peanut butter leans to the sweet side rather than the savory, you might consider making some peanut butter cookies:
or, my personal favorite, white chocolate peanut butter cups: