What can I do with all this nut butter?

[Yoggy]

As many of you know, I'm moving across the country in a couple weeks. I have a lot of food in my kitchen that I'm trying to use up, and I have all these jars of nut butter that I don't know what to do with. I have a jar of tahini, cashew butter, almond butter and macadamia butter.

Does anyone have any recipes to help me use them up? I really don't like sandwiches or toast, so I can't put them on bread. I plan on using some of the tahini for CC's raw goddess dressing, and I'll definitely stuff some dates with almond and macadamia butter, but I can't eat that many dates LOL. I'd love to hear of other nut butter suggestions

[RachelJune]

How about smoothies? I sometimes make a smoothie with banana, soya milk and peanut butter - maybe other nut butters would work too?

Otherwise, you could always just grab a spoon...

Edit: Tahini works quite nicely as a sauce with spaghetti, or in a stir fry with soy sauce.

[Gorilla]

you could make your own hummus with the tahini

[flying plum]

make cookies

[Poison Ivy]

or muffins....macadamia nut butter muffins would rock!

[insubordination]

(pea) nut butter cups. They're always welcome gifts if you don't eat 'em yourself. http://www.funroom.com/holiday/pbcup.mgi Satay style curries.

Cake? There are plenty of recipes for tahini soup online. This one looks good http://www.recipeland.com/recipe/7049/ I might try it myself.

There are also quite a lot of vegan nut butter recipes on here
http://www.futtersnutbutters.com/recipe.html
the stuffed mushrooms look great but my pick is below. I'm going to make it this weekend.

Curried macadamia rice
6 tb Butter or comparable amt.of oil
1/2 cup Onion; chopped
1/2 cup Raw rice (for this recipe a faster cooking rice)
1 tb Curry powder
1/2 cup Raisins
1/2 cup Chicken or Vegetable broth
1/4 cup Macadamia nut butter
Melt butte/oil in skillet, cook raw rice and onion in pan for a few minutes, stirring well. Add curry, broth and raisins. Cover and bring to boil. Reduce heat, simmer for 15 minutes and add nut butter. Stir well, cover and simmer another 5 minutes.
Yield: 4 Servings

[harpy]

Peanut butter is nice added to a stir-fry along with the soy sauce and whatever other liquids you use - you just have to dissolve it in hot water first. Other nut butters would probably work too.

You can also make African-style peanut butter stews - I don't have a recipe but just stir it into a bean and veg stew, sometimes with coconut milk. There are some recipes on-line, e.g http://www.veg-world.com/recipes/african.htm

You can make a good and quick pasta sauce by food-processing a drained can of artichokes with a tbsp or two of tahini and a squeeze of lemon juice.

Good luck with the move!

[piggy]

i think nut butters would make a good addition to most types of muffin or cake. i'd go on a baking craze!!

[cedarblue]

you can use some in 'raw' treats...

put some nuts, raisins, dried figs or any combination of nut and dried fruits really, add a dollop of nut butter and blitz up, add a sprinkle of water if you need to loosen it up a bit. then roll into balls and keep in the fridge for an energy boosting healthy sweet treat.

[Marrers]

I add peanut butter to stews, curries and stir frys. Also good in milkshakes or stirred into ice cream.

I've got a great recipe for a tart peanut & lime dip. Also a lovely butterbean pate which uses peanut butter. Let me know if you want me to post the details.

[cedarblue]

yes please marrers! - both of them if you please

[Marrers]

Okay!

[Tigerlily]

Are you interested in peanut butter chocolate Rice Krispies?

[RachelJune]

Are you interested in peanut butter chocolate Rice Krispies?

I am!

[Marrers]

From a chef where I used to work:-
Butterbean Dip
1 onion
2 cloves of garlic
1 tablespoon of oil
1 tablespoon of peanut butter
the juice of 1 lemon
2 tablespoons of chopped parsley
415g tin of butterbeans

Drain the butterbeans and mash them.
Cook the onion and the garlic in the oil until soft (try not to brown them). Add to butterbean mash.
Add the peanut butter, lemon juice and parsley and mix together.
Press into the serving dish, cover and chill in the fridge.

(You can use smooth or crunchy peanut butter, or a mixture of both. I find if I make it in advance I have to add more lemon juice before serving to get the zing back!)


From The Whole Earth Cookbook:-
Tart Peanut Dip
60g / 2 oz / quarter cup of smooth peanut butter
25g / 1 oz / quarter cup of onion, finely chopped
50ml / 2 fl oz / quarter cup fresh lemon juice
15g / half oz / quarter cup fresh parsley, finely chopped
1 tablespoon shoyu / soy sauce
2 large cloves garlic, crushed

In a bowl or food processor mix all the ingredients together.
Serve at room temperature.


And I would at least double the quantities, maybe even triple them depending on how much you want to make.

[Yoggy]

Thanks for the replies everyone! Cedarblue, I didn't think of using my nut butters in raw treats, I usually just use whole nuts. But the nut butter would make it smoother and creamier I bet

And that curried macadamia rice sounds awesome insubordination! I think I'll make it this weekend! I also never thought to put nut butters in muffins and cookies, but I bet that would rock.

I don't have any peanut butter, because I really dislike it plain, but I like it in recipes like peanut butter cookies (yes I'm weird lol). So next time I buy some, I'll try both of your recipes, Marrers, and Tigerlily's rice krispies. But that won't happen until I've used up all the nut butters I have lol.

Again, thanks for all the ideas . We should start a thread just about nut butter recipes, because all the recipes in here so far look so good that they deserve their own thread!

[Cherry]

make cookies

That's what I was thinking When my mum makes bread, she likes the first bits (y'know, the still warm from the oven ones) with peanut butter.

I don't think it needs a new thread, we can just hijack this one

[Marrers]

I don't have any peanut butter, because I really dislike it plain, but I like it in recipes like peanut butter cookies (yes I'm weird lol). So next time I buy some, I'll try both of your recipes, Marrers, and Tigerlily's rice krispies. But that won't happen until I've used up all the nut butters I have lol.

I reckon you could substitute any nut butter in the Butterbean dip recipe.

[Heartsease]

Definitely yummy in smoothies and/or ice-cream. I nearly always add sum nut butter....my fave is hazelnut cuz it goes so scrummily with carob....mmm....slurp.

[cedarblue]

today, i peeled a banana, cut it in half lengthways, slathered the inside cut edge with almond butter and put it back together and ate it like a banana...mmmmmm

[insubordination]

That sounds so great Cedar Blue. I'm going to try that tomorrow.

[aubergine]

If it were me, I'd get a big wholemeal loaf and use it on toast.

Mmmmm.

[Yoggy]

I found a great recipe for no-bake cookies in La Dolce Vegan, and one of the ingredients is "any kind of nut butter". So I can make a few batches with the different nut butters in my cupboard

[veganwitch]

I was going to ask if you had LDV and since you do...there is a great spicy nut dressing on page 183. I had it last night on pasta, broccoli and portobellos. It's good cold or hot. I always double the dressing recipe except for the cayenne pepper but it you like it hot, go for it!