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.
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!
Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.
Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!
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.
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
