Eu não gosto de manteiga de amendoim e geléia. Não., nunca tem, nunca será. Provavelmente é porque eu não tenho um guloso. Faço, porém, amo a manteiga de amendoim e cream cheese. Quando eu estava na escola, every Friday the cafeteria would be closed for the upcoming Shabbos and each classroom would get a tray of halved bread slices covered with egg salad, queijo cremoso, manteiga de amendoim, jelly and butter. We were allowed two halves and most of the children chose peanut butter and jelly or two egg salads. I could never choose between peanut butter or cream cheese so I took one of each and ended up loving the combination when they are put together.
Many years later, como um adulto, I still love the combination of peanut butter and vegan cream cheese. I am very picky about my peanut butter. The label has to have one ingredient: amendoins. No salt. No sugar. Just peanuts. If there is a hint of salt or sugar, I don’t like it and won’t eat it. Sim, I have issues about my nut butters which is why I have to let everyone know when there is a brand of nut butters not to be missed like Once Again Nut Butters.
Once Again was founded in 1976 by Jeremy Thaler and Constance Potter. They are an employee-owned workplace in a small rural community in Nunda, Nova Iorque. Once Again provides products of superior quality and integrity to customers who care about what they put into their bodies. They are also dedicated to supporting organic and sustainable farming practices.
Rocky the Raccoon, the little guy on their logo, is their company mascot. Rocky was one of four baby raccoons that were orphaned and then adopted by the Once Again family and grew up on the factory grounds. They liked hanging out in the office and so Once Again honored them with the logo. The raccoons were later released into the forest but the raccoon became a symbol of wholesome nature and the company’s responsibility to the earth and their products.
Once Again offers a variety of gourmet nut butters. They are all vegan, sem glúten, kosher and organic. They make peanut butter, almond butter, manteiga de caju, sunflower butter and sesame tahini.
When I opened the jar of peanut butter, I took a spoon and tasted it and my first words were, “It tastes pure.” It tasted like peanuts with their natural sweetness and nothing added. As much as I wanted to just eat the peanut butter – and the cashew butter and the almond butter – straight out of the jar, I knew I had to develop some recipes that would highlight the tastes of these incredible nut butters.
I started with the peanut butter. I’ve already made some savory dishes with peanut butter like my Cold Noodles in Spicy Thai Peanut Sauce, Kung Pao Tofu, e meu Frango Satay-Free com amendoim molho de mergulho. Depois de pensar sobre o que fazer, Optei por fazer um prato tofu com um molho de amendoim picante. Eu mantive-lo muito simples. The tofu was pan-fried and the sauce was a combo of green chiles, alho, gengibre, manteiga de amendoim, tomatoes and one of my 4 favorite products ever, Então deliciosa culinária leite de coco.
The tofu was covered in the peanut sauce and served with rice. It was spicy and creamy. Delicioso. I made more sauce than I needed for one block of tofu so I have leftovers for another day. It will be perfect to toss some fresh-cooked pasta with.
I also wanted to make some cookies with the nut butters but I’m not a big cookie fan. Short on gluten-free flour, I decided to make flourless cookies. I made two batches: one with almond butter and one with cashew butter.
Turns out they are better than cookies with flour and so fast and easy to make. Eu costumava O Vegg Baking Mix as my egg replacer, the nut butters, bicarbonato de sódio, sugar and chocolate chips. The first batch has the cashew butter which is amazing. É rico, creamy and tastes like high-quality cashews. I made these as drop cookies so they looked rather rustic.
The second batch was made with milder almond butter. These I measured and rolled into nice balls so the cookies are more uniformly shaped.
Both cookies tasted so good. Much better than cookies made with flour. I froze them and ate them straight from the freezer so they were a bit firmer and didn’t melt in my mouth quite as fast.
Whenever I taste a nut butter that is as amazing as Once Again é, I wonder how I ever ate any of those more commonly known name brands that don’t even taste like they are made from real nuts. Once Again takes great care and pride in their nut butters and you can taste it in every spoonful. I can’t wait to make more recipes, sweet and savory, with these nut butters.
Obrigado, Once Again Nut Butters, for the amazing and delicious nut butters!
Tofu in Spicy Peanut Sauce
1 bloquear extra-tofu firme, pressionado e drenado
1 TSP. alho em pó
1 TSP. cebola em pó
½ colher de chá. sal kosher
¼ colher de chá. pimenta preta
¼ colher de chá. pimenta de Caiena
2 Tbs. óleo vegetal, dividido
1 cebola, chopped
1 pimentão, chopped
4 oz. can green chiles or 1 fresh green chile, sem sementes e picados
2 cenouras, em cubos
3 dentes de alho, picado
1-polegada de gengibre fresco, picado
2 caldo copos vegetal
½ xícara Once Again Creamy Peanut Butter
1 Tbs. pasta de tomate
1-14 oz. pode tomates cortados
1 TSP. tomilho seco
1 xícara de leite de coco
Kosher sal e pimenta a gosto
2 Tbs. fresh chopped parsley or cilantro for garnish
Cut the tofu in half and slice each half into 4 pieces for a total of 8 tofu slices. Mix the garlic powder, cebola em pó, sal, black pepper and cayenne pepper together and season the tofu slices with the blend. Calor 1 Tbs. vegetable oil in a deep saute pan over medium heat. Cook the tofu slices until browned on both sides, sobre 4 minutos de cada lado. Transfira o tofu para um prato e reserve.
Na mesma panela, heat the remaining oil and saute the onion until softened, sobre 3 atas. Add the bell pepper and the chiles and cook another 2 atas. Adicione as cenouras, ginger and garlic and cook for 4 minutes or until the carrots begin to soften. Add in the broth and simmer until it reduces by half. Stir in the peanut butter and tomato paste. Mix so that the veggies are coated in both. Add the diced tomatoes, thyme and coconut milk. Stir everything and let cook for 3 atas. Se o molho estiver muito grosso, add more coconut milk or broth. Taste for seasoning and add salt and pepper as needed. Return the tofu slices to the pan and coat with the sauce. When the tofu has heated back through, desligue o fogo.
Spoon brown rice on the plates and top with tofu slices. Add more sauce as desired. Garnish with parsley or cilantro. Sirva quente.
Flourless Nut Butter Chocolate Chip Cookies
1 TSP. substituto do ovo +1/4 xícara de água morna
½ xícara de açúcar
1 TSP. bicarbonato de sódio
1 raspas de chocolate copo vegan
Pré-aqueça o forno a 350 graus. Em uma caneca, misturar 1 TSP. egg replacer with ¼ cup warm water. Em uma tigela, combine the egg replacer with the sugar and whisk until smooth. Add in the baking soda and mix. Stir in the cashew butter. Fold in the chocolate chips.
Line two baking sheets with parchment paper. Scoop out cookie dough and make little balls on the baking sheet spaced about 2 centímetros de distância. Flatten the tops of each dough ball a bit with the back of a wet spoon. Asse por 6 atas, rotate the baking sheets and bake for another 6 atas. The cookies should feel soft. Eles vão endurecer como legal. Let cool for a couple of minutes on the baking sheets and then transfer to a wire rack to cool completely.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.
- 1 bloquear extra-tofu firme, pressionado e drenado
- 1 TSP. alho em pó
- 1 TSP. cebola em pó
- ½ colher de chá. sal kosher
- ¼ colher de chá. pimenta preta
- ¼ colher de chá. pimenta de Caiena
- 2 Tbs. óleo vegetal, dividido
- 1 cebola, chopped
- 1 pimentão, chopped
- 4 oz. can green chiles or 1 fresh green chile, sem sementes e picados
- 2 cenouras, em cubos
- 3 dentes de alho, picado
- 1-polegada de gengibre fresco, picado
- 2 caldo copos vegetal
- ½ cup creamy peanut butter
- 1 Tbs. pasta de tomate
- 1-14 oz. pode tomates cortados
- 1 TSP. tomilho seco
- 1 xícara de leite de coco
- Kosher sal e pimenta a gosto
- 2 Tbs. fresh chopped parsley or cilantro for garnish
- Cut the tofu in half and slice each half into 4 pieces for a total of 8 tofu slices.
- Mix the garlic powder, cebola em pó, sal, black pepper and cayenne pepper together and season the tofu slices with the blend.
- Calor 1 Tbs. vegetable oil in a deep saute pan over medium heat.
- Cook the tofu slices until browned on both sides, sobre 4 minutos de cada lado. Transfira o tofu para um prato e reserve.
- Na mesma panela, heat the remaining oil and saute the onion until softened, sobre 3 atas.
- Add the bell pepper and the chiles and cook another 2 atas.
- Adicione as cenouras, ginger and garlic and cook for 4 minutes or until the carrots begin to soften.
- Add in the broth and simmer until it reduces by half.
- Stir in the peanut butter and tomato paste. Mix so that the veggies are coated in both.
- Add the diced tomatoes, thyme and coconut milk.
- Stir everything and let cook for 3 atas. Se o molho estiver muito grosso, add more coconut milk or broth. Taste for seasoning and add salt and pepper as needed.
- Return the tofu slices to the pan and coat with the sauce. When the tofu has heated back through, desligue o fogo.
- Spoon brown rice on the plates and top with tofu slices.
- Add more sauce as desired. Garnish with parsley or cilantro. Sirva quente.