Best Soy Peanut Butter Recipes

GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE

Steps:

• Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.

SOY-PEANUT BUTTER

Steps:

• Place all ingredients in a food processor with the knife blade; process 3 to 4 minutes. Add more oil for a smoother spread, less for a crunchier spread.

QUICK AND EASY NO-BAKE PEANUT BUTTER SOY PROTEIN BARS

Steps:

• Line an 8 inch square pan with foil or parchment paper and spray with cooking spray.
• Place soybeans in a food processor and pulse to chop. Alternatively, you may leave them whole or crush them slightly in a bag.
• Combine soy beans, brown rice crisp cereal and TVP. Toss with salt.
• In a microwave-safe mixing bowl, combine peanut butter, brown rice syrup and evaporated cane juice (or sugar). Heat on high in microwave for 1 minute, stopping to stir halfway through.
• Dump crunchy soy mixture into peanut butter mixture and stir until well coated. Press mixture tightly into pan.
• Chill for at least 2 hours or until firm.
• Score into 8 bars.

DECADENT PEANUT BUTTER SOY ICE CREAM

Steps:

• In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
• Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
• Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.

ALMOND- SOY PEANUT BUTTER COOKIES

Steps:

• 1. These are the main flours for this recipe. Use room temperature ingredients for better results. Preheat oven to 350 degrees F.
• 2. Combine both flours with the salt, baking soda, & baking powder, & chopped peanuts in a medium size bowl, then whisk together to blend ingredients.
• 3. In a larger bowl add the softened butter, eggs, peanut butter, zero calorie sweetener and vanilla.
• 4. Beat until batter is creamy and smooth. You can drop by teaspoon onto a greased cookie sheet, but I prefer to chill the batter at least 1/2 hour to 45 minutes or longer to firm up the dough.
• 5. Once dough is chilled, pull off enough dough and shape into a round ball about the size of 2 teaspoons. Place on greased cookie sheet, and press lightly with fork tines.NOTE: I PREFER TO USE AIR BAKE COOKIE SHEET PANS. Then Bake in preheated 350 F. degree oven for 12 minutes, or until lightly browned around the edges.
• 6. Remove cookies to a wire rack to cool completely. Serve as desired. They are so delicious and tasty. Recipe makes 6 dozen cookies, Calories per cookie is 82 calories, Fat 7 g, Cholesterol 7 Mg, Sodium72 Mg, Potassium 53mg, Carbohydrates 3 g, Fiber 1g, Sugars 1g, Protein 2 g, & NET CARB PER COOKIE IS 2 G.

CHICKEN KABOBS WITH PEANUT BUTTER-SOY MARINADE

Steps:

• Mix first 3 ingredients until blended. Pour over chicken in medium bowl; toss to evenly coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from dressing mixture; discard dressing mixture. Thread chicken onto 8 skewers. Place on rack of broiler pan.
• Broil, 6 inches from heat, 4 min. on each side or until chicken is done. Top with nuts and onions.

PEANUT BUTTER SOY SHAKE

Steps:

• Combine and blend in a blender until liquid. Tons of protein and good for lactose intolerant people like me.