Type what you have

Ingredients

• ✓ peanut butter
• chicken broth
• green onion
• bok choy
• carrot
• celery
• soy sauce
• ginger root
• sriracha sauce
• garlic
• sugar
• ramen noodle
• chicken

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ peanut butter
• banana
• milk
• dark chocolate

Instructions

1. 1 Place chopped bananas in freezer until frozen, 8 hours to overnight.
2. 2 Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

By Living the Healthier Life

Ingredients

• ✓ peanut butter
• green bean
• brown sugar
• soy sauce
• peanut
• miso paste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
2. 2 While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

By ---

Ingredients

• ✓ peanut butter
• angel hair pasta
• soy sauce
• ginger
• chicken broth
• bean sprout
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET

Ingredients

• ✓ peanut butter
• all-purpose flour
• sugar
• salt
• butter
• ice water
• chili
• egg

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
4. 4 Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

By Kate Cervantes

Ingredients

• ✓ peanut butter
• chicken flavored ramen noodle soup
• broth
• soy sauce
• sugar
• red bell pepper
• onion
• garlic
• broccoli

Instructions

1. 1 Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
2. 2 Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

By Campbell's Kitchen

Ingredients

• ✓ peanut butter
• ginger
• chili oil
• apricot preserves
• balsamic vinegar
• garlic
• soy sauce
• sesame oil
• chili powder
• red pepper
• ramen noodle
• peanut

Instructions

1. 1 Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
2. 2 Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
3. 3 Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

By Chef Mo

Ingredients

• ✓ peanut butter
• lime juice
• soy sauce
• garlic
• curry powder
• cayenne pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Ingredients

• ✓ peanut butter
• spaghetti
• green onion
• sesame oil
• ginger root
• soy sauce
• water
• cider vinegar
• sugar
• red pepper flakes

Instructions

1. 1 Cook pasta in a large pot of boiling water until done. Drain.
2. 2 Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3. 3 Toss noodles with sauce, and serve.

By Maureen Cram

Ingredients

• ✓ peanut butter
• olive oil
• onion
• chile-garlic sauce
• red pepper flake
• garlic
• water
• ketchup
• sesame oil
• sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Ingredients

• ✓ peanut butter
• pork tenderloin
• soy sauce
• sugar
• sugar substitute
• sesame oil
• garlic
• curry powder
• ginger
• salt

Instructions

1. 1 Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

By DIANA F

Ingredients

• ✓ peanut butter
• ✓ peanut butter
• white sugar
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• powdered sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
2. 2 Cream white sugar, brown sugar, butter, and eggs together in a mixing bowl. Mix in peanut butter and vanilla extract. Add flour and blend well. Add oats, baking soda, and salt and mix to combine. Spread into the prepared pan.
3. 3 Bake in the preheated oven until golden and the edges start to pull away from the sides of the pan, about 20 minutes. Remove from the oven and let cool or chill in the refrigerator, about 30 minutes.
4. 4 While bars cool, blend powdered sugar, butter, milk, and peanut butter together in a bowl, adding more milk to give frosting the desired consistency. Frost cooled bars and cut into 20 pieces.

By Deborah Olson

Ingredients

• ✓ peanut butter
• coconut sugar
• coconut oil
• milk
• semisweet chocolate chip
• butter
• white sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Ingredients

• ✓ peanut butter
• peanut oil
• firm tofu
• broccoli
• red bell pepper
• mushroom
• water
• vinegar
• soy sauce
• molasses
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Sauté tofu, broccoli, bell pepper, and mushrooms for 5 minutes.
2. 2 Combine peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper in a small bowl. Pour over vegetables and tofu. Simmer until vegetables are tender-crisp, 3 to 5 minutes.

By Anne Buchanan

Ingredients

• ✓ peanut butter
• grapeseed oil
• chicken tender
• salt
• black pepper
• onion
• red bell pepper
• green bell pepper
• curry powder
• coconut milk
• sweet potato
• carrot

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
2. 2 Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Dice cooked chicken while vegetables are cooking.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

By thedailygourmet

Ingredients

• ✓ peanut butter
• soy sauce
• black vinegar
• white sugar
• sesame oil
• udon noodle
• shrimp
• broccoli
• peanut

Instructions

1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Ingredients

• ✓ peanut butter
• water
• jasmine rice
• coconut oil
• lime
• shrimp
• chile pepper
• bok choy
• carrot
• red bell pepper
• scallion
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme

Ingredients

• ✓ peanut butter
• chicken breast
• chickpea
• sweet potato
• red bell pepper
• onion
• coconut milk
• lime juice
• brown sugar
• red curry paste
• garlic powder
• ginger
• salt
• rice

Instructions

1. 1 Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
2. 2 Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
3. 3 The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
4. 4 Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
5. 5 Serve curry over hot rice.

By Allrecipes Editorial Team

Ingredients

• ✓ peanut butter
• ground beef
• black pepper
• onion powder
• garlic powder
• worcestershire sauce
• kosher salt
• cayenne pepper
• bacon
• cheddar cheese
• maple syrup
• hamburger bun
• lettuce
• tomato

Instructions

1. 1 Mix together ground beef, black pepper, onion powder, garlic powder, Worcestershire sauce, salt, and cayenne pepper in a large bowl until evenly blended. Form into six (4-inch-wide) patties and place on a large plate. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate and set aside.
4. 4 Cook patties on the preheated grill until hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Sprinkle Cheddar cheese over patties about 1 minute before they are done.
5. 5 Mix together peanut butter and maple syrup in a microwave-safe bowl. Heat peanut butter mixture in the microwave until slightly runny, about 25 seconds. Stir until smooth.
6. 6 Spread peanut butter mixture over hamburger buns. Place patties, lettuce, tomatoes, and bacon on the bottoms, then cover with top buns.

By skootrz

Ingredients

• ✓ peanut butter
• soy sauce
• lemon juice
• lime juice
• brown sugar
• curry powder
• garlic
• hot pepper sauce
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ peanut butter
• firm tofu
• green onion
• olive oil
• sesame oil
• soy sauce
• ginger root
• coconut
• sesame seed

Instructions

1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Ingredients

• ✓ peanut butter
• spaghetti
• honey
• tamari
• chili sauce
• sesame oil
• ginger
• garlic
• green onion
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

By kelcampbell

Ingredients

• ✓ peanut butter
• red bell pepper
• chicken broth
• soy sauce
• garlic
• honey
• ginger root
• red pepper flakes
• pork chop

Instructions

1. 1 Combine bell peppers, chicken broth, soy sauce, peanut butter, garlic, honey, ginger, and pepper flakes in a slow cooker; add pork, turning to coat.
2. 2 Cover the slow cooker. Cook on Low until pork is tender, 5 to 6 hours.
3. 3 Transfer pork from sauce to a cutting board using a slotted spoon. Shred pork; return to sauce in the slow cooker. Cook until hot, about 10 minutes; serve.

By fullerla

Ingredients

• ✓ peanut butter
• soy sauce
• lemon juice
• garlic
• curry powder
• brown sugar
• hot pepper sauce
• chicken breast
• skewer

Instructions

1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Ingredients

• ✓ peanut butter
• linguine pasta
• sesame oil
• soy sauce
• sugar
• garlic
• red pepper flakes
• sesame seed
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
3. 3 Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
4. 4 Refrigerate until cold, at least 30 minutes.

By KBANDE

Ingredients

• ✓ peanut butter
• butter
• onion
• sweet potato
• red bell pepper
• celery
• zucchini
• jalapeno pepper
• garlic
• vegetable stock
• quinoa
• cumin
• oregano
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
2. 2 Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.

By Amber-Rose

Ingredients

• ✓ peanut butter
• green lentil
• rice vinegar
• water
• lemongrass paste
• tamari
• sugar
• vegetable oil
• lime
• green curry paste
• ginger
• garlic paste
• kamut grain
• cherry tomato
• radicchio
• cilantro

Instructions

1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ peanut butter
• lime
• cilantro
• water
• sambal oelek
• ginger
• honey
• rice vinegar
• soy sauce
• lime juice
• black pepper
• salt
• ginger
• lime zest
• mayonnaise
• salt
• chicken thigh

Instructions

1. 1 Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
2. 2 Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
3. 3 Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
4. 4 Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
5. 5 Heat the grill to medium-high and oil the grate.
6. 6 Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
7. 7 Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
8. 8 Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

By lutzflcat

Ingredients

• ✓ peanut butter
• salsa
• coconut milk
• lime juice
• soy sauce
• sugar
• ginger
• chicken thigh
• peanut
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ peanut butter
• gluten
• nutritional yeast
• paprika
• salt
• water
• onion
• olive oil
• barbecue sauce

Instructions

1. 1 In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. 2 If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.
3. 3 Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. 4 When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. 7 Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

By Laura J