Deborah Madison's Peanut Sauce for tofu and noodles...I think it's from her, "Vegetarian Cooking for Everyone." Anyway, I've made it several times now and it is very, very flavorful. Here's a link to a similar recipe, this one by DM as well, but in this the tofu is toasted, in the one I have, it isn't...also in the original there's loads of cilantro...YUM.
Peanut butter pie: cream together half a cup or so of peanut butter and an 8-oz. package of cream cheese with a tablespoon of vanilla. Whip a cup of heavy cream and fold into the peanut butter mixture. Spread in a chocolate crumb crust and chill. Top with a little bit of chocolate ganache if you want.
Here's a savory, African-style recipe that was in The Oregonian probably 12 years ago:
1 small onion, chopped
1/2 green pepper, chopped
1 tbsp. minced fresh ginger
1 tbsp. vegetable oil
1-2 cloves garlic, minced
3 c. chicken broth, divided
1 (8-oz.) can tomato sauce
1 medium sweet potato, peeled and cubed
1 small potato, peeled and diced
3 chicken breast halves, cut in 1” cubes
1/4 c. raw rice
1/4 t. dried thyme
Dried red pepper flakes to taste
1/3 c. creamy peanut butter
2 c. firmly packed spinach leaves
In large, heavy saucepan, sauté onion, green pepper, and ginger in oil until onion is tender but not brown. Stir in garlic, then add 2 1/2 c. broth, the tomato sauce, chicken, sweet potato, potato, rice, red pepper flakes and thyme. Bring to boil, reduce heat to low, cover and cook 30 minutes, stirring occasionally.
Meanwhile, blend peanut butter with the remaining 1/2 c. broth. Stir into stew along with the spinach and cook about 5 minutes more, until spinach wilts and stew is heated through.
(For best results use natural, unsweetened peanut butter.)
Thai style Peanut Dipping Sauce
4 Tbs Peanut Butter (smooth or crunchy)
2 Tbs salad oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 Tbs distilled vinegar
1 tsp toasted sesame oil
2 tsp Sriracha sauce (more or less to taste)
1/8 tsp ground coriander
Serve over pot stickers, noodles or as a dipping sauce.
Love this vegetarian groundnut (peanut) stew: http://www.recipezaar.com/134225 Perfect for winter.
I sometimes make a broccoli slaw (shredded broccoli and carrot, sliced red onions, sliced celery/fennel, and sometimes apple or raisins) with a spicy PB dressing. It's kinda improvised, but usually has PB, lime juice, ginger, chili, sugar and some other liquid to thin it out.
I also like to sub it for some of the butter in quickbread or cookie recipes - especially pumpkin- or spice-based ones.
I'm not a huge peanut butter fan, but I absolutely adore those peanut butter cookies with a kiss on top, I've got a great recipe if you need one. Also, I made chocolate peanut butter ice cream this summer that got rave reviews. And I love sesame noodles with peanut butter sauce.
Here is the peanut butter cookie recipe:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar (plus more for rolling)
1/2 cup brown sugar
2 Tablespoons milk
1 teaspoon vanilla
Preheat oven to 375 degrees.
Combine flour, baking soda and salt.
Cream butter, peanut butter, add sugars. Add egg, milk and vanilla. Beat well, add dry ingredients, mix.
Shape into balls. Roll balls in sugar. Place on ungreased cookie sheets. (If NOT adding kiss, flatten now) Bake for 8 minutes. Remove from oven, place chocolate kiss on top of balls until cookie begins to crack. Bake for 2 more minutes.
They originally called for half margarine and half butter, I think (I got the recipe from a classmate years ago, and I don't know where she got it from), but I've always used all butter. They're seriously addictive, but I don't know if mint kisses would work, and I love those.
To make the sesame noodles, I basically take a few scoops of peanut butter, mix it with toasted sesame noodles, pressed garlic, ginger, soy sauce, rice vinegar (just a few tablespoons of the last two), and a few squirts of Siracha and blend, and then toss with noodles, topping with some leftover toasted sesame seeds. Tofu, thinly sliced red pepper and cucumber works well with this.