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Title: African Peanut Soup

2 lbs. ripe Roma tomatoes, chopped
2 - onions, chopped
6 - cloves garlic, chopped
2 T olive oil
5 C water
1 - can tomato sauce (8 oz.)
1/2 C fresh mint leaves, minced
1 T chili powder
2 t ground cumin
1 3/4 t salt
1/8 t crushed red pepper flakes
2 C finely chopped Swiss chard or spinach
3/4 C chunky peanut butter
1/4 C crushed roasted peanuts

Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.

Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper flakes and simmer for 10-12 minutes.

Add the Swiss chard and peanut butter and cook 3-4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.

Spoon into bowls and garnish with the remaining mint leaves and the crushed peanuts.

From Nut Gourmet
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Title: Peanut Butter Chocolate Bars

2 C rice krispies, crushed
1 1/2 C peanut butter
2 C confectioners' sugar
1/2 C plus 2 tablespoons margarine, melted
1 t vanilla extract
1/2 C chocolate chips

Generously grease a 9x13 inch baking pan.

In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the margarine, and vanilla. Press the mixture into the prepared baking pan.

In a small saucepan, melt together the chocolate chips and the remaining 2 tablespoons of margarine, stirring constantly. Remove from the heat.

Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1-2 hours to set.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Peanut Butter Cookies

1 3/4 C all purpose flour
3/4 t baking soda
3/4 t salt
1 1/2 t Ener-G egg replaer
2 T water
1 1/4 C light brown sugar
3/4 C peanut butter
1/2 C margarine
3 T vegan milk
1 T vanilla extract

Preheat the oven to 375° F. Line cookie sheets with parchment paper.

In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, margarine, vegan milk, and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat until just blended. Add the flour mixture and blend again.

Drop by rounded tablespoonfuls 2 inches apart on the cookie sheet. Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10-12 minutes, or until set and just beginning to brown. Do not overbake.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Peanut Butter Frosting

1/2 C creamy peanut butter
1/3 C unsweetened cocoa powder
1/2 C vegan milk, or more as needed
2 1/2 C confectioners' sugar, sifted
1/4 t salt
1 t vanilla extract

Cream together the peanut butter and cocoa. Add the vegan milk and beat until smooth. Add the sifted confectioners' sugar, salt, and vanilla, then add a little more vegan milk at a time to reach a good spreading consistency.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Peanut Butter Cupcakes

1/2 C creamy peanut butter
1 1/4 C vegan milk
1 - ripe banana, mashed
1 t vanilla extract
2 1/4 C all purpose flour
1 1/2 C granulated sugar
3 1/2 t baking powder
1 t salt
3 T unsweetened cocoa powder
1 - recipe Chocolate Peanut Butter Frosting

Preheat the oven to 350° F. Line 2 cupcake tins with paper liners.

Using an electric hand mixer, mix together the peanut butter, milk, banana, and vanilla. In a separate bowl, stir together the flour, sugar, baking powder, salt, and cocoa. Add the dry mixture to the wet and stir (by hand) until all the ingredients are combined.

Spoon the cupcake batter into the liners until they are half to two-thirds full.

Bake for 20-25 minutes, or until a toothpick comes out clean.

Cool for 10 minutes, cool on wire racks, and frost.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolatey Peanut Butter Brownies

1/3 C creamy peanut butter
1/4 C corn oil
4 oz. chocolate chips
0 - egg replacer for 2 eggs
3/4 C sugar
1 t vanilla extract
1 C all purpose flour
1 t baking powder

Bring the peanut butter to room temperature, then combine it with the 2 tablespoons corn oil until smooth. set aside.

Preheat the oven to 350° F. Lightly oil an 8-inch square baking pan and set aside.

In a small saucepan over low heat, combine the 1/4 cup corn oil and the chocolate chips, stirring occasionally, until melted. Remove from the heat and set aside.

Place the egg replacer in a large bowl. Add the sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in the flour and baking powder, mixing well. Spoon the batter into the prepared pan and swirl in the peanut butter mixture.

Bake until the top springs back when touched, 20-25 minutes. Let cool before cutting into squares.

From Vegan Planet
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