This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.
Peanut Miso Sauce:
¼ cup JUSTIN’S® Honey Peanut Butter
2 tablespoons Toasted Sesame Oil
2 tablespoons Coconut Aminos
1 tablespoon Fresh Ginger, minced
2 cloves Garlic, minced
2 tablespoons Chickpea Miso (or White Miso)
Stir Fry:
2 tablespoons Avocado Oil, divided
1 block Tofu, cut into 2-inch cubes
2 cups Sweet Potato or Squash Noodles
6 ounces Baby Bok Choy
½ cup Snow Peas
1 cup Shredded Purple Cabbage
½ cup Shitake Mushrooms
4 Green Onions, sliced
Garnish:
Chopped Peanuts Sesame Seeds
For the Peanut Miso Sauce:
1. To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.
For the Stir Fry:
1. In a large wok or sauté pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides.
2. Remove the tofu from the pan and set aside in a small bowl.
3. Heat the remaining tablespoon of oil in the pan and add the sweet potato or squash noodles.
4. Cook for 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook for 5 minutes more.
5. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes.
6. Divide the stir fry amongst 4 bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
Peanut Miso Sauce:
¼ cup JUSTIN’S® Honey Peanut Butter
2 tablespoons Toasted Sesame Oil
2 tablespoons Coconut Aminos
1 tablespoon Fresh Ginger, minced
2 cloves Garlic, minced
2 tablespoons Chickpea Miso (or White Miso)
Stir Fry:
2 tablespoons Avocado Oil, divided
1 block Tofu, cut into 2-inch cubes
2 cups Sweet Potato or Squash Noodles
6 ounces Baby Bok Choy
½ cup Snow Peas
1 cup Shredded Purple Cabbage
½ cup Shitake Mushrooms
4 Green Onions, sliced
Garnish:
Chopped Peanuts Sesame Seeds
For the Peanut Miso Sauce:
1. To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.
For the Stir Fry:
1. In a large wok or sauté pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides.
2. Remove the tofu from the pan and set aside in a small bowl.
3. Heat the remaining tablespoon of oil in the pan and add the sweet potato or squash noodles.
4. Cook for 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook for 5 minutes more.
5. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes.
6. Divide the stir fry amongst 4 bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
