Burnaby Community Kitchens

serves 4 Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more! SAUCE 1/2 cup salted creamy peanut butter (or other nut or seed butter) 2-3 Tbsp soya sauce (or tamari)  1-2 Tbsp maple syrup or other sweetener 1 tsp  chili garlic sauce (or ¼ tsp red pepper flakes or 1 red Thai chili 2-3 Tbsp lime juice ~1/4 cup water  (to thin) Instructions In a medium bowl, whisk together peanut butter, soya sauce, maple syrup, lime juice, and chili sauce (or chili or red pepper. Add water a little at a time until a thick but pourable sauce is achieved. Taste and adjust seasonings as needed.   If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water.  For a fun flavor twist, add some fresh grated ginger to taste. Perfect for salads, cut veggies, spring rolls, noodle dishes, tofu and more! Store leftovers covere...

12 servings Ingredients 1 cup flour 2 tbsp baking powder 1/2 tsp salt 2 tbsp sugar 1 large egg 1 1/4 cups milk 1/3 cup smooth peanut butter 1 tbsp+ vegetable oil or melted vegetable shortening to grease pan  Instructions Sift together dry ingredients: flour, baking powder, salt, and sugar. Mix together wet ingredients (minus the oil) with a fork till smooth: egg, milk, peanut butter. Add dry ingredients to wet, mixing lightly-- do not overmix, or pancakes will turn out heavy and dense. A few lumps are okay. Grease your skillet or griddle with oil or shortening (I use peanut oil). Heat skillet over medium (or heat electric griddle to 275 degrees F). Test heat by flinging a droplet of water onto the surface of the skillet-- it should sizzle and evaporate, but not pop or crackle. Pour the batter by scant 1/4 cupfuls to form pancakes on the hot skillet. Let the pancakes cook for 1-2 minutes till bubble...

  Ingredients: 2 cups peanut butter 2 cups sugar 2 eggs 2 tsp baking soda Method: Mix peanut butter and sugar with electric mixer. In a separate bowl, mix eggs and baking soda. Add egg mixture to peanut butter and sugar. Roll dough into 1 inch balls, place on ungreased baking sheet and flatten with fork. Bake at 350° F for 9 minutes.

serves 4 This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and kale, this soup comes together quickly and would be a great weeknight meal.    INGREDIENTS 4 cups low-sodium vegetable broth (or water) 2 cups water 1 medium red onion, chopped 2 tablespoons  fresh ginger, minced 4 cloves garlic, minced 1 teaspoon salt 1 bunch kale or collard greens (or 4 cups chopped cabbage) ¾ cup unsalted peanut butter (chunky or smooth) ½ cup tomato paste hot sauce, like Sriracha (in the bottle with a rooster) ¼ cup roughly chopped peanuts, for garnish (optional)  Cooked brown rice , for serving (optional) INSTRUCTIONS Wash kale or collard greens. Remove the ribs and chop leaves into 1 inch strips.  Set aside. Combine the broth and water in a medium Dutch oven or stock pot.  Bring the mixture to a boil, then add the on...