Purely Perfect Peanut Butter Popcorn

For this recipe, I used a stove-top popcorn popper- I have a Whirley pop.  I have seen recipes where you can pop it in a pot with the lid and shake it, but I am not positive on the heat and times for that way.

Just under 1/2 Cup popcorn kernels

olive oil

1 tsp butter (I used Earth Balance)

1.5 Tbsp peanut butter of choice

1 Tbsp sugar, plus a pinch at the end

Alright so I put in enough oil to just coat the bottom
just under 1/2 cup of kernels, because I wanted to leave enough room to be able to really kind of stir the pop corn in my bowl, and it’s always over flowing when I do the full 1/2 cup serving size.
I put in about a table spoon of sugar in with the pop corn… so it wasn’t as sugary as usual since I was going to put peanut butter on it… but still a little sweet.
A sprinkle of salt into the whirley pop

Then I popped the pop corn just over medium until it was done… since there aren’t as many kernels in it, make sure you don’t stop stirring it because when it does start to pop, it burns a little faster, because there are not as many kernels in there to absorb the heat- and it won’t get hard to spin the handle, so really pay attention to the length between pops.

Peanut Butter sauce:
While that was popping I put in a microwaveable dish about 1.5 Tbsp of peanut butter and 1 tsp of Earth Balance butter.  I added the butter because I was using Smucker’s Natural’s peanut butter and it’s thick, so the butter sort of helped thin it out.  I ended up needing it in the microwave for about 1 1/2 minutes to get it thin enough to really be able to drizzle. it.

Top it off:
When the pop corn is done, pop it in a bowl
drizzle a little peanut butter then stir the pop corn around, pour some more, stir, until the peanut butter is all gone.

Once it is coated, take just a pinch more of sugar and sprinkle it on top of the hot pop corn and melted peanut butter and it’s ready to go.  You may not need the last pinch of sugar, but the peanut butter I used was natural, so it wasn’t as sweet as Jiffy or Skip.  It needed just a little extra.
This was delicious.

Nom Nom.


Peanut Seitan

This weekend, I felt like vegging out… not eating vegetables, but eating junk food and watching movies.  Even though I’m not a regular religious person by any means I gave up all forms of ice cream for lent, so I the one junk food I really wanted was out of the picture.

This recipe is a spin off of the tempeh recipe below.

I had about 20 minutes while my roommate when to go get dairy queen for herself to whip something up:

minute brown rice (1 cup uncooked)

1 bag steam fresh broccoli

1 package WestSoy seitan

1 Tbsp olive oil

1 Tbsp peanut butter

2 Tbsp peanut sauce of choice (I used San J, because I had some left over)

1 Tbsp Earth Balance butter (or butter of your choice)

1 1/2 tsp hot sauce

1/4 cup soy milk (or any milk of your choice)

Begin preparing the broccoli and rice however the package suggests

Open the seitan and cut into small enough pieces to mix in and eat with the rice and broccoli mixture

Put 1 tbsp of olive oil in the skillet, put the seitan in, stir around coating the seitan with the oil

Add the 1 Tbsp of peanut butter while the skillet and seitan is still warming up so the peanut butter has a chance to melt and mix into the seitan thoroughly.

When the seitan begins to sizzle a little bit add the peanut sauce, I used San-J, hot sauce, and butter.

[The butter may not seem like an obvious ingredient but last time I made seitan hot wings it suggested I coated them with butter first, and it gave it a nice creamy coating.]

After everything in the skillet is mixed together add the soy milk, turn the heat down to low-medium and put the lid on, stirring occasionally for about 2.5 /3 minutes or until the rice and broccoli is finished being prepared.

I used the normal, rice, broccoli, seitan combo, and threw on a little more peanut sauce on top, I wished I would have had some peanuts to throw in there too… but I was clear out.  It’s a pretty similar recipe to the Tempeh recipe, but I prefer seitan over tempeh in most dishes… and I used more sauces.  I usually attempt to minimize the calories in my recipes, but I was just craving this weekend.  Wait and see what I post what I had for breakfast the next morning.

Oh, and I’m pretty sure no one really reads this, but I am going to move to Denver in about a month.  There are many more vegan places there, and I can’t wait to eat at all of them.  If anyone out there is a vegan in Denver, please get at me, I’d love to chat before I move!

Peanut Satay Tempeh with Green Beans and Brown Rice

Serves 2-4

Beware: I may add rambling narration through this post, because you really can throw these ingredients and make it your own.  Everyone likes a little something different.

This recipe… Well it was more of a non-recipe.  It is my last semester of college and I am taking my capstone class which has not allowed me to post as much lately (or not at all, who am I kidding) as I would like to.  Alas, I got an evening with free of advertising meetings the other night so I took advantage of it by making something quick, since I still had a lot of design to get done.  By the way, I graduate in 29 days… so if anyone knows of any jobs they want to tell me about, no would be a pristine time.  Now, enough with my shameless self plugs.  Let’s talk about FOOD!

The overall ingredients are pretty simple:

Instant brown rice

Peanut Butter (I used some raw peanut butter from my local co-op but whatever your choice will work just fine)

I had a bag of green beans in the freezer so it’s what I steamed up in a steamer bag, but fresh green beans would be even more nom-nom-ful (that means yummy.)

A little soy sauce

Peanut Satay if you have any on hand, or just add a little hot sauce with the peanut butter, it doesn’t have the same taste as typical Peanut Satay but it still tastes pretty good, I just had about a table-spoon left over from a previous recipe.

And lastly of course some tempeh, I used LightLife.

Steam your green beans (about 2 cups) whatever way you prefer to steam up your veggies.  Or you could just by a bag of frozen vegetables to steam if they’re not in season, you’re on a tight budget, or you just don’t feel like having extra steps in making your meal for the night!

Make 1 cup of brown rice.  I used instant, because I was on a time constraint, but any 1 cup of prepared rice you want to use, go for it.

I took the rectangle of tempeh and cut it into small squares.  I then began to warm them on medium low heat in olive oil with one tablespoon of peanut butter in my wok (a regular frying pan is totally cool too).  While my beans were a’ steaming and my rice was a’ simmering, I put about 1/4 cup of Original Light 8th Continent (it’s my personal FAVORITE, if you can find it) soy milk in the wok and put a frying pan lid into the wok to let the tempeh absorb some moisture so it isn’t as tough.  Some people prefer the typical texture of tempeh, so feel free to not add the soy milk and not steam the tempeh.

After the tempeh has began to warm up in the oil turn the heat to medium

add 1 tsp soy sauce / tamari (again, it’s all your preference, you’re the one whose going to eat it!)

add 1 tbsp peanut satay (I used Thai Kitchen brand, it’s at generally all whole foods and typical supermarkets, but as stated before you can add just a little more peanut butter and maybe a little sriracha sauce – then adjust the spice to your desired level… remember with spice to start off with a little, you can always add more, but you can’t take any of the heat away once it’s there.)

Heat the tempeh for about 5 minutes, being sure to stir and flip the squares to be sure not to burn it.

If you want some more crunch and didn’t use crunch peanut butter put some raw or roasted peanuts in with the rice!

I put the rice in a bowl, topped it with green beans, and some tempeh, but you could also throw all the ingredients in with the tempeh and coat it in the peanut sauce and treat the recipe as more of a stir fry.

I LOVE PEANUT BUTTER.  I will definitely be making this again, but I think I’m going to try it with seitan and broccoli or mixed vegetables next.

Happy nommin’.