I love peanut butter and I am also a fan of spice. The great thing about this recipe, besides that it comes together in a few minutes, is that you can use more or less peanut butter, depending on your taste. Additionally, you can add as much spice as you can handle, or leave it less spicy for the faint of heart.
I made a batch of spring rolls today and this sauce is excellent with them, as a dip for fried tofu, or even a topping for veggie bowls.
My mom always made her famous chutney on Thanksgiving. It is the perfect accompaniment to the savory, salty traditional holiday dishes. I’m talking about you mashed potatoes, green bean casserole, and a huge serving of stuffing.
It is also great for leftovers and offers the perfect amount of sweetness to balance the palate. It is also delicious on pound cake and ice cream for a double dose of sugary delight.
This recipe comes together in a flash. Simply dump everything into a pan, heat, and wait for the cranberries to pop! Ensure all the cranberries have popped before removing the pan from the heat. Let cool for about 45 minutes to an hour and then transfer to a glass bowl and refrigerate for up to 1 week.
WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy’s parade!
These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.