Thai Cauliflower Salad with Peanut Butter Dressing

Colorful, crunchy and packed with vegetables, this cauliflower salad has it all! We top it off with a peanut ginger dressing which is especially delicious when made with Eliot’s Spicy Thai Peanut Butter. Best of all this sunny dish comes together within minutes. Enjoy!

Ingredients

• 1 medium cauliflower head

• 1 c coconut milk

• 1 small onion finely diced

• 2 garlic cloves minced

• 1 handful cilantro

• 2 spring onions thinly sliced

• 1/4 c almond, peanuts or nut of choice chopped

• 1 mango peeled and cut in small cubes

• 1 bell pepper cut in small cubes

• 1/2 c red cabbage finely chopped

• 1 tsp oil

• 2 Tbsp Eliot’s peanut butter: Spicy Thai, Classic Salted or Honey Chipotle

• 1 inch ginger piece peeled and minced

• 2 limes juiced

• 1 tsp  honey

• 1/4 c water

• 1/2 tsp sea salt

Directions

1. Cut cauliflower into small florets

2. Place the florets in the food processor and pulse until you obtain rice size florets.

3. Heat oil in a large skillet. Add the onion, garlic and a pinch of salt and fry for a minute.

4. Add the cauliflower and coconut milk, mix to combine and cook for five minutes on low heat, until the cauliflower is tender, but not mushy.

5. Remove from the heat and let cool.

6. Add the cauliflower, mango, bell pepper, red cabbage, spring onion and cilantro in a large bowl and mix to combine.

7. Place the sauce ingredients in the blender, and pulse to obtain a smooth, creamy liquid.

8. Pour over the cauliflower salad and toss carefully, to combine.

9. Top with fresh cilantro, chopped nuts and serve.

Inspired by this recipe: https://www.theawesomegreen.com/thai-cauliflower-rice-salad-with-peanut-butter-ginger-sauce/

Tomato-Peanut Soup

Tomato soup is what we crave to warm up in the depths of winter. And just when we thought tomato soup couldn’t get any better, we found a recipe that adds in the unexpected ingredients of curry and peanut butter. Whether you make this soup with Eliot’s Classic Salted, Honey Chipotle or Spicy Thai PB we promise it will not disappoint.

Ingredients

1 Tbsp olive oil, plus more for drizzling

1 onion, finely chopped

1 green bell pepper, finely chopped

1 stalk celery, finely chopped

1 clove garlic, finely chopped

1/2 tsp Madras-style curry powder

1/2 tsp paprika

1/8 tsp cayenne pepper

Kosher salt

1 15-ounce can crushed tomatoes

4 cups low-sodium chicken broth

1 tsp packed light brown sugar

1/3 cup Eliot’s peanut butter

Freshly ground black pepper

Sour cream, fresh cilantro and chopped peanuts, for topping

Directions

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes. 

Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches. Season with salt and black pepper.  

Ladle the soup into bowls; top with sour cream, cilantro and peanuts. Drizzle with olive oil.

Inspired by this Food Network Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peanut-soup-recipe-2042774

Banana Hazelnut Cocoa Smoothie

How can you get more Oregon Hazelnut Chocolate Spread in your life? Happy to help! In this smoothie recipe we combine simple, nutritious ingredients and make them divine with the addition of Eliot’s Oregon Hazelnut Chocolate Spread.

Ingredients

1 cup milk

2 Tbsp Eliot’s Oregon Hazelnut Chocolate Spread

3-4 dates

1 banana

Directions

Combine all ingredients into a blender. Process until smooth. Pour in to your glass and enjoy!

Crispy Tofu with Peanut Sauce

Looking for the perfect crispy tofu with minimal fuss and loads of flavor? Look no further! The Minimalist Baker created this excellent recipe and Eliot’s peanut butters provide an extra flavor boost. Add in rice, noodles, and your favorite vegetable for a delicious and nutritious meal.

Ingredients

• 12 ounces extra-firm tofu 

• 1 1/2 Tbsp sesame oil

• 1/4 cup  soy sauce

• 1/4 cup brown sugar 

• 1/2 tsp chili garlic sauce

• 2 1/2 Tbsp Eliot’s peanut butter (Spicy Thai, Honey Chipotle or Classic Salted)

Directions

Drain tofu for about an hour and a half. Near the end of draining, preheat the oven to 400 degrees F. Cube the tofu, and place in a single layer on a parchment lined baking sheet. Bake for 25 minutes, then remove from oven and cool.

To prepare the sauce, whisk together the remaining ingredients until combined. Adjust seasoning to taste. Add cooled tofu to sauce and stir to coat. Marinate for 15 minutes. Preheat a skillet over medium high heat. Add tofu to pan with slotted spoon and add a few spoonfuls of sauce to coat. Cook, stirring constantly, for a few minutes. Serve over rice or noodles with a side of your favorite vegetables. Enjoy!

Peanut Butter BBQ Pulled Pork and Jackfruit

It’s hard to imagine improving upon some things, like pulled pork. But really, what isn’t made better with peanut butter? We present to you Peanut Butter BBQ Pulled pork, and for our plant-based friends an equally delicious jackfruit version topped with avocado.

We served our version over coleslaw with rice, but this dish is also delicious between two buns as a sandwich. No matter how you serve it, there is something for everyone to love here!

Serves 8

Ingredients

• 1 jar Your favorite BBQ sauce

• 1 jar Eliot’s Peanut Butter (Honey Chipotle, Spicy Thai or Classic Salted are all excellent choices)

• One 4 lb Pork shoulder - - or - - Two cans jackfruit (for the plant based version)

Directions

For pulled pork version

Combine BBQ sauce and peanut butter in a medium bowl and whisk to combine. Place pork shoulder in bottom of slow cooker and cover with BBQ-Peanut butter sauce. Cover and cook on high until roast shreds easily with a fork, about 5-6 hours. Remove roast from slow cooker to shred the meat with two forks. Return the shredded meat to slow cooker and stir the meat into the juices. Enjoy over coleslaw, with optional rice for more sustenance. Or enjoy between two toasted, buttered buns!

For jackfruit version (vegetarian, vegan, plant based, whatever floats your boat!)

Combine BBQ sauce and peanut butter in a medium bowl and whisk to combine. Drain canned jackfruit and place in a medium pot. Cover with BBQ-peanut butter sauce and cook over medium heat stirring occasionally, until heated through. Enjoy over coleslaw, with optional rice for more sustenance. Or enjoy between two toasted, buttered buns! Top with sliced avocado for extra deliciousness.

African Squash and Peanut Stew

African Squash and Peanut Stew is a hearty dish perfect for crisp fall days and long winter nights. Our version combines vegetables, spices, coconut milk and Eliot’s Honey Chipotle Peanut Butter for extra depth of flavor. We then top the stew with bulgur, chopped peanuts and cilantro to make a deeply satisfying meal. This versatile recipe allows you to swap out vegetables, add beans or meat, and even change the grain you serve on top.

Ingredients

• 1 small onion, diced

• 1 large red bell pepper, diced

• 2 c butternut squash, peeled and diced into small cubes (or if time is of the essence, use frozen!)

• 2-3 tsp fresh ginger, minced or grated

• 2-3 cloves of garlic, minced

• 1 jalapeno, diced

• 1 tsp turmeric

• 1/2 tsp coriander

• 1/2 tsp cinnamon

• 1 14oz can of coconut milk

• 1 14oz can diced tomatoes

• 1/2 c Eliot’s peanut butter (Recommend Honey Chipotle or Classic Salted)

• 1 handful cilantro, chopped

• 1 bunch spinach, washed and shredded

• 1 c bulgur (dry), cooked according to package

• 1/4 c Peanuts, roughly chopped

Directions

1. In a heavy soup pot, saute the onion, red bell pepper and squash over medium heat until slightly golden, about 5-10 minutes. Add the ginger, garlic, jalapeno, turmeric, coriander and cinnamon, sautee for about 1 minute. Stirring constantly to avoid sticking.

1. Add coconut milk, canned tomatoes and about 1 cup of water. Bring to a boil and reduce heat to medium-low, and simmer covered just until the squash is tender. Usually about 20 minutes.

2. Once the squash is tender, add the peanut butter and simmer for a couple minutes. Next add cilantro and spinach. Simmer a couple minutes longer.

3. Serve and top with 1/3 Cup cooked bulgur and 1 Tablespoon of crushed peanuts. Enjoy!

Adapted from this Food 52 recipe: https://food52.com/recipes/23979-african-squash-and-peanut-stew-with-coconut-milk-and-quinoa

Easy Peanut Vinaigrette

What’s rich, zippy and good on everything? Our easy peanut vinaigrette! So round up your favorite veggies and protein, make a salad, make a wrap, steam them, roast them. I could go on. This recipe is especially good with our savory peanut butters. Spicy Thai Peanut Butter adds complex spicy notes. Honey Chipotle is sweet, smokey and oh so good. And Classic Salted, well it’s a classic!

Ingredients

• 4 Tbsp Eliot’s Peanut Butter (Spicy Thai, Honey Chipotle and Classic Salted are all excellent)

• Juice of 1 lime

• 1/4 c rice wine vinegar

• 1 Tbsp soy sauce

• 1/2 tsp toasted sesame oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 3 Tbsp vegetable oil

Directions

In a blender or small bowl of a food processor, puree peanut butter, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.

Leave the machine running, and slowly add vegetable oil in a steady stream. Continue blending until dressing is emulsified and slightly thickened. Enjoy!

Chocolate Peanut Butter Sandwich

With Halloween upon us, we have sweets on the mind here at Eliot’s.

Graham crackers give us the warm fuzzies and nostalgia for simpler days. Especially when dressed up with peanut butter, chocolate, marshmallow fluff, and sprinkles! Recently we concocted a couple sweet treats featuring peanut butter and graham crackers, we just have to share with you.

Chocolate Peanut Butter Sandwich

Take a graham cracker, smother it in chocolate, layer on peanut butter, and smother it all in chocolate. Now that’s a sandwich!

Ingredients

• 6 graham crackers, broken in half to make 12 squares

• 16 ounces (about 4 cups) dark chocolate melting wafers

• 1 cup Eliot’s Classic Salted Peanut Butter (or any other Eliot’s Nut Butter!)

• 1 1/2 cups powdered sugar

• 1/2 teaspoon vanilla

• Pinch of salt

Recipe

1. Line a baking sheet with parchment paper. Place the chocolate in a microwave safe bowl and melt for one minute at 50% power; stir. Continue melting at 50% power for 30 second intervals until completely melted and smooth. Or melt in a double boiler.

2. Dip the graham crackers into the chocolate to cover completely. Place on prepared baking sheet. Place the baking sheet in the freezer.

3. Meanwhile, make the filling by combining the peanut butter, powdered sugar, vanilla and salt in a large bowl. Stir until smooth.

4. Place a heaping tablespoon or so of peanut butter mixture on top of each chocolate covered graham cracker and spread in an even layer to the edge. Return to the freezer for 5 minutes.

5. Reheat the chocolate slightly if it has hardened. Dip the peanut butter covered crackers into the chocolate to coat. Return to baking sheet to set.

Graham Fluffer Nutter

With Halloween upon us, we have sweets on the mind here at Eliot’s.

Graham crackers give us the warm fuzzies and nostalgia for simpler days. Especially when dressed up with peanut butter, chocolate, marshmallow fluff, and sprinkles! Recently we concocted a couple sweet treats featuring peanut butter and graham crackers, we just have to share with you.

Graham Fluffer Nutter

Putting this treat together could not be more simple

• Take a graham cracker

• Spread your favorite Eliot’s nut butter (we tried Espresso Nib PB and Oregon Hazelnut Chocolate Spread, yum)

• Top with marshmallow fluff

• And sprinkles!

Espresso Nib PB Truffle Bites

These beauties straddle the line of being a decadent sweet treat and a healthy indulgence. Whichever mood your in, these will hit the spot and you may need double the recipe as it makes about 10 bites. Of course these can be customized in many ways so go wild or try the original first and go from there. Photo and recipe courtesy of our friend kp-ingitsimple.

Ingredients

• 1/3 cup coconut flour(or flour of your choice)

• 1/4 cup coconut sugar(or sugar of your choice)

• 1/3 cup Espresso Nib Peanut Butter

Chocolate Coating

• 1 tsp coconut oil

• 1/3 cup dark chocolate chips

• Garnishes: sea salt, ground espresso, chopped almonds, cacao powder

Mix all ingredients for each flavor of nut butter bite in their own bowls. Scoop 2″ portions of mixture out of bowl and roll into ball. Place on plate. Repeat for remaining mixture. Place plate in freezer for 15 minutes. While bites are chilling, melt coconut oil and chocolate chips on a double boiler. Remove bites from freezer and coat in chocolate mixture. Place on plate and sprinkle with garnishes of choice. Return to freezer to chill for another 5-10 minutes. Enjoy!

Honey Chipotle PB Chicken Slaw Bowl

Whether you’re firing up the grill or wanting to bake some chicken in the oven, this is one satisfying bowl of goodness. Its filled with protein and veggies to power you through the day or make an easier dinner to throw together after work.

Ingredients

2 lbs Boneless Chicken Breast

1/2 cup Honey Chipotle Peanut Butter

2 tbsp Lime juice(fresh squeezed is best!)

Warm water to thin to creamy consistency(1 tablespoon at a time)

Bag of pre-shredded slaw or crunchy greens from store

2 tbsp Chopped Peanuts(optional garnish)

Preheat oven to 350. Whisk peanut butter with lime juice, and then gradually add warm water little by little until its almost loose enough to pour. Season chicken breasts with salt and then pour about half the Honey Chipotle PB sauce on top the chicken, tossing the chicken to make sure its coated. Bake in the oven for about 20-30 minutes until juices run clear(165 degrees). While the chicken is baking put slaw mix in bowl, toss with creamy PB sauce until coated. Serve slaw in a bowl, top with sliced chicken breast and chopped peanuts and eat!

Spicy Thai Peanut Butter Grilled Chicken Skewers

Grilling season is in effect and this tasty plate of food can be yours for enjoying in no time flat. Fire up the grill, get your favorite rice cooking on the stove or Instant pot, get your chicken breast cut and skewered and prep your shishito peppers or your fave grilled veg. Then before you grill make this quick sauce with our Spicy Thai PB to your dinner over the top. Photo by KP_INGSIMPLE and recipe inspired by her as well.

Ingredients

1/3 cup Spicy Thai Peanut Butter

2 cloves garlic minced

1 tsp grated ginger

Juice of 1 lime(approximately 1 tbsp)

1 tbsp soy sauce

Preparation

Combine all ingredients into a small mixing bowl. Whisk together. Start adding warm water to thin it out a couple tablespoons at a time to get it to thinner more desirable consistency. Once your happy with the consistency, taste, optional to add a little sweetener, and then your all set. Grill chicken and veggies, serve with rice and drizzle the PB sauce with as much as you like. Then dig in and enjoy!

Espresso Nib Peanut Butter Cookies

Peanut Butter cookies get a bit of a boost with the addition of our Espresso Nib Peanut Butter. This minor twist adds a little something extra to your typical peanut butter cookie. Of course we’ve heard eating cookie dough is a thing and there’s PB in there aka protein aka its healthy? Either way its an easy treat you’re sure to enjoy!

Ingredients

¾ c butter (softened)

¾ c brown sugar

¾ c sugar

¾ c Espresso Nib Peanut Butter

1 egg

1 tsp vanilla

1 ¾ c flour

½ tsp salt

½ tsp baking soda

Preparation

Combine dry ingredients. Cream butter and sugars. Add peanut butter, eggs, and vanilla and mix until just uniform. Gradually mix in dry ingredients until combined. Place onto cookie sheet and bake at 350 for 10-12 minutes. Let cool, eat and enjoy!

Spicy Thai PB Greens with Tofu

Spicy Thai PB Greens with Tofu

As usual with our PBs, the beauty is in the simplicity. With just a few ingredients you can make this delightful bowl in 10 minutes or less. Using our Spicy Thai Peanut Butter in to create a creamy dressing for crunchy packs a ton of flavor and protein into this tasty bowl. Of course you can make the main components from scratch and that will add a modest amount of prep time but you’ll have a great and tasty lunch or dinner real fast either way.

Ingredients

Bag of pre-shredded slaw or crunchy greens from store

1/4 cup Spicy Thai Peanut Butter

2 tbsp Lime juice(fresh squeezed is best!)

1 tbsp Rice wine vinegar(optional)

1 tsp Sugar(or you favorite sweetener though also optional)

Block of Baked Tofu from store or made ahead

2 tbsp Chopped Peanuts(optional garnish)

Whisk peanut butter with lime juice, rice wine vinegar, and sugar. Add warm water little by little until its almost loose enough to pour. Put slaw mix in bowl, toss with creamy PB until coated. Serve in a bowl, top with tofu slices, drizzle remaining dressing and chopped peanuts and eat!

Fudgy Chocolate Chili Almond Butter Brownies

Chocolate Chili Almond Butter Fudgy Brownies

Just 8 ingredients, a little effort and patience and you will have a fave new brownie recipe. And if gluten isn't your thing then these will be a welcome treat that you won't believe don't have gluten in them. Oh and to my gluten lovers out there, you will have no clue that there isn't gluten as you'll be too busy gobbling down the pan of brownies. I drizzled a little caramel sauce because YOLO and why not treat yourself if you're going for it?

Ingredients

½ cup Butter

2 cups semi-sweet chocolate chips

½ cup almond butter

4 eggs

¼ cup brown sugar

½ cup unsweetened cocoa powder

1 tsp vanilla extract

½ tsp salt

Preheat oven to 350. In a bowl, melt butter, chocolate chips and almond butter in microwave or over pot of water stirring frequently. Once melted, add eggs, brown sugar, cocoa powder, vanilla extract and salt. Once combined, pour into greased 8x8 baking dish. Bake for 25-30 minutes. Try not to overbake. Cool, cut and go to town!

Salty Espresso Nib PB Golden Graham S'more Treats

Want some S'mores but don't have fire or don't want to wait for that camp out? Well have no fear, just grab these few ingredients, add our Espresso Nib Peanut Butter and in less time then it would take to build a campfire you have our tasty smores!

Ingredients:

• 1/2 cup butter

• 1 (8-10 oz) bag regular or mini marshmallows

• 1 box of Golden Graham cereal

• 2 cups Chocolate Chips/Chunks

• 1/2 cup Espresso Nib Peanut Butter

• Finishing Salt like Jacobsen Sea Salt or Fleur de Sel.

Grease a 9x13 pan. Melt butter in medium size pot. Once melted, remove from heat add marshmallows, followed by peanut butter and stir until combined and uniform.

Pour Golden Grahams into a bowl and pour marshmallow mixture over grahams. Begin stirring and add in the chocolate chips. Reserve a small amount to sprinkle on top if you want some chocolate chunks.

Once evenly mixed, spread into greased pan. Sprinkle with salt and let cool. Once cool, cut and serve. I may have sampled a bit before it was set...and it was delicious before and after!

Double Honey Chipotle PB BBQ Chicken

Ingredients:
3-4 lbs Chicken (Choose your fave cuts!)
1 cup Red Duck Hot Honey Chipotle BBQ sauce (or your fave sauce)
1/2 cup Honey Chipotle Peanut Butter

Whisk the peanut butter and BBQ sauce in a bowl. Place chicken into a bowl big enough to toss. Season the chicken with salt. Pour approximately 2/3 of the PB Chipotle sauce on wings.

Toss on the grill, flip, watch for sticking. Once they have good color either turn down the heat on your grill or put it in your 350 degree oven for 10-15 minutes to cook through.

Once cooked, serve up the extra sauce on the side or pour more on top!
Super simple and so tasty!

Espresso Nib Peanut Butter Ice Cream

Ingredients

- 1 cup peanut butter
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sugar
- Pinch of kosher or fine sea salt
- 2 cups half-and-half
- 1 cup heavy whipping cream

Using a mixer (I use a stand mixer), put the peanut butter, extract, sugar and salt in a bowl and slowly cream together (I used the scraper paddle attachment) until smooth. Then, add 1 cup of the half-and-half (and I switched to the whisk attachment) and beat on low speed until well mixed. Lastly add the rest of the half-and-half and heavy cream and whisk at medium speed (just slower than "splatter everywhere" speed) for 3-5 minutes, until the liquid starts to thicken a little.

Pour the mixture into whatever ice cream maker you use and process for 25-30 minutes (or whatever the manufacturer's directions are).

It will be soft but edible when done. Let it sit in the freezer overnight to harden up.

TA-DA! 

Recipe is courtesy of Mick Dean Jones

Harissa Cashew Butter Nachos

Harissa Cashew Butter Cheese? That's nacho cheese or is it? With our super easy recipe you can have fancy nachos that can be vegan friendly if that's your thing. Our version used dairy products that can either be omitted or substituted with dairy-free alternatives.

Ingredients:

Tortilla Chips(the sturdier the better!)

1 cup black beans

Salsa(local is best and we love Portland's own Hot Mama Salsa)

Small can sliced black olives

Small can sliced or whole pickled jalapenos

2 cups shredded monterey jack cheese (optional)

1/4 cup sour cream (optional)

1-2 Avocados(sliced or made into guacamole)

1/4 cup finely diced white onion

Cilantro

Scallions

1-2 Limes

1/4 cup Harissa Cashew Butter

Preheat oven to 350. Arrange chips on sheet tray and cover with shredded cheese. While oven is heating prepare simple guacamole combining avocados, onion, chopped cilantro, salt and juice of one lime. Mash all the ingredients together and add more lime juice, salt or cilantro as desired.

Once oven heated, place chips in oven and bake for 5-7 minutes until cheese melted or until chips warmed if omitting cheese. Take a small saucepan and scoop in cashew butter with juice of half a lime, adding the rest of the lime if needed. Warm on low heating combining lime juice with cashew butter until it has thinned out and has a texture reminiscent of nacho cheese. Once the cashew butter has been warmed through and has that velvety nacho cheese feel, turn off heat and leave on stove to stay warm.

Remove tray of chips from the oven and let the assembly begin! We started with the nacho Harissa Cashew Butter cheese, especially if not using shredded cheese, and then added layer after layer of ingredients. Our finished nachos are in the picture and video below. Customize nachos as you please and enjoy immediately!

Harissa Cashew Butter Chicken Saute

1 Red & 1 Green Bell Pepper (Sliced)

1 Yellow Onion Sliced

1 lb skinless/boneless Chicken breast (sliced)

1/4 cup Harissa Cashew Butter 

Salt to taste

Pour about a tbsp of vegetable oil in a saute pan on medium-high heat. When oil warm, add onions and saute for a couple minutes. Add bell peppers stirring occasionally to soften but not to get color. Add a pinch of salt to each step. Once the vegetables are not quite cooked but getting soft (about 3-5 minutes), add the chicken breast.

Continue stirring and cooking until chicken appears to be mostly cooked through. Add the Harissa Cashew Butter. There should be some liquid in the bottom of the pan from the saute, if not add a little water to thin . Cook until the chicken is cooked through and sauce has just slightly thickened. Serve over rice or couscous and enjoy immediately!