Wednesday, 11 March 2015

Three Amazing Things to Do with Almond Butter

Oh, how we love almond butter, especially Meridian's no palm oil one.  

Apart from slathering it all over toast and bagels, sticking your finger in the pot like a naughty child and eating it and adding it to the odd smoothie every now and then, there are so many other things you can do with the stuff.

So here are some offerings; two from other sources but firstly one of our own making.  

Driftwood Vegans Almond Butter and Sundried Tomato Pasta Sauce
Makes a good kilner jar full (photo above)

3oz sundried tomatoes
2 tablespoons almond butter
1 teaspoon mixed oregano
1 tablespoon nutritional yeast flakes
Salt and pepper to taste

Soak the sundried tomatoes in just enough water to cover for about 30 minutes.  Then once soft, tip the tomatoes with the soaking water into a blender with all the rest of the ingredients.  Blend, blend, blend to a lovely saucy thickness then enjoy as you wish whether that be just spooning it in your gob right there and then or being more civilised and waiting until you have cooked up some pasta!

Next up is another sauce and this one is definitely one you will have to keep your spoon away from to stop you eating it before it gets to be part of a meal!  

This is from the book 'Eat and Run' by Scott Jurek, the ultra marathon runner.  This book is a great read if you are a vegan or a runner and even better if you are both.  If you are neither then it is a damn good read anyway! Amongst the story are scattered various vegan recipes; no fancy photos but just good, honest, quick, healthy recipes. I've had this book a while and I can't believe we only recently got around to making this sauce. It's so good it made us go out and buy a big tub of almond butter.

Scott Jurek's Red Curry Almond Sauce
Makes 1.5 cups (photo of ingredients above)

1/2 cup of almond butter
1/2 cup water
1/4 cup fresh lime juice or rice vinegar
2 tablespoons miso
1 tablespoon minced fresh coriander
2 tablespoons of agave nectar or maple syrup
2 teaspoons of Thai red curry paste, or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Combine all the ingredients in a small mixing bowl or blender.  Mix well until smooth. Keeps refrigerated for two weeks or frozen for several months.  It will be eaten well before that though!!!

So now you're ready for some sweet stuff huh?  Well Wake Up World! That is where this next recipe winged it's way to us from.  It's a great website for information and to inform and challenge your thinking and put right some of the misinformation the world seems to offer up these days.  Trinity Bourne is one of the contributing writers to WUW and she also writes Trinity's Conscious Kitchen yet another great site to explore.  The following is one of Trinity's recipes which was passed on to me by a friend.  Once I made it I was hooked.

Trinity's Two Minute Chocolate Almond Pudding (with Coconut and Maple Syrup)
This made two small ramekins - no photo as we ate it too quick!

1 heaped tablespoon of almond butter
2 tablespoons coconut milk (I actually doubled this though when I made it)
1/2 teaspoon maple syrup (again I doubled this)
1/4 teaspoon vanilla extract
1 teaspoon cocoa powder
Dessicated coconut to garnish

Mix the almond butter, coconut milk, maple syrup and vanilla extract to a creamy consistency.  Stir in the cocoa powder until well incorporated.  Sprinkle on the coconut and serve.

Go get some almond butter and enjoy!

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