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What I’m Cooking Vol. 4

This week has been all about one of my favorite flavors: peanut. It started last weekend when I whipped up some homemade coconut peanut butter, which is good on everything from English muffins to oatmeal to a spoon. Inspired to keep the peanutty flavor train rolling, here are a few other recipes we’ve been enjoying…

1. Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing // This salad can feed a table and is full of veggies and protein. It’s a vegetarian/vegan dream. I make this in the morning and let it sit in the fridge all day so that the flavors really come together. Although there are a lot of ingredients for the peanut sauce, they are worth it!

2. Peanut Butter Tofu Rice Bowl // This recipe is quite simple. We like to steam up some cubed sweet potatoes and add those to the mix. One of my ultimate comfort foods is sweet potatoes with peanut butter, and this just gives me an excuse to serve it at dinner.

From Babble
From Babble

3. Flourless Elvis Muffins // The King knew what he was doing: banana and peanut butter is the ultimate combination. Add in chocolate? Perfection. These muffins are insanely easy to prepare in the blender, and clean up is a piece of cake, no pun intended. I made these into regular muffins since I don’t own a mini muffin pan; go big or go home.

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