My daughter and I first tried a version of these at our local natural grocery store at a food demo. I modified them to suit my needs and they are a favorite in our house. Messy to eat but so delicious. And it’s super quick and easy – no cooking involved!
Don’t skip the peanut sauce as a topping! Amazing.
- 2 cans chickpeas (I used unsalted), drained
- 1/4 cup scallions or green parts of green onions, finely chopped
- 1 small red pepper, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- pinch crushed red pepper flakes
- 1 1/2 Tbsp dried rosemary, pulverized with a mortar and pestle (or fresh if you have it!)
- 2 Tbsp white (or red) wine vinegar
- 1/2 tsp salt (omit if chickpeas are salted)
- ground black pepper
- 1/2 head lettuce leaves, for serving
- Peanut Sauce for topping
Combine everything in a bowl. Serve room temperature with lettuce leaves and peanut sauce. Make a mess trying to eat, but enjoy every moment of it!
This is a perfect topping for the lettuce wraps. You can make this peanut-free if you’d like by using all almond butter instead of half almond, half peanut. Or, if you prefer, use all peanut butter. Either way, it’s super quick – no cooking needed.
- 3 Tbsp almond butter (preferably just ground almonds)
- 3 Tbsp peanut butter (preferably just ground peanuts)
- 2 Tbsp reduced-sodium tamari
- 2 Tbsp apple cider vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp fresh lime juice
- 1 large garlic clove, minced
- 2 Tbsp hot water (or more as needed)
Combine everything in a bowl or measuring up and whisk well. Serve with lettuce wraps or spring rolls or anything you’d like!
We made this up and whipped this together in literally 2 minutes after a failed recipe I tried that we both hated. Easy. If you don’t have everything, tweak it and make it your own! We served it on our lettuce wraps. YUM. Makes about 3 servings, double if you want!
- 3 Tbsp peanut butter (I use one that is just peanuts)
- 1 Tbsp reduced sodium tamari (or soy sauce)
- 1 Tbsp rice vinegar (or any vinegar of your choosing)
- 1 Tbsp sweet chili sauce (I use Thai Kitchen brand)
- 3 Tbsp water, or to reach desired consistency
Whisk all ingredients together and serve!
This is a calorie dense meal with all the peanut butter and peanuts, so it will be sure to satisfy you! I used this recipe as a launching point for this fantastic dinner.
This recipe is only for true peanut lovers. It’s really peanutty! I should have saved the peanuts and cilantro for the top (rather than mixing in – it would look prettier) and I totally forgot to add the cucumber (doh!).
- 8 oz rice noodles, prepared to package directions
- 1 cup green onions
- 5 cloves garlic, minced
- 1 Tbsp minced ginger
- 1 red pepper, sliced
- 12 – 14 oz baby bok choy, chopped
- 1 cup chopped peanuts
- 2 Tbsp sesame seeds
- 1 cucumber, peeled and cut into thin strips
- 1/2 cup cilantro, chopped
- 1 cup peanut butter (I used freshly ground peanuts with no other ingredients)
- 1 1/2 cups hot water
- 4 Tbsp (1/4 cup) apple cider vinegar
- 4 Tbsp (1/4 cup) soy sauce
- 1 tsp hot sauce
- 2 Tbsp honey
- 3 Tbsp toasted sesame oil
In a saute pan, add a little water, plus the green onions, garlic and ginger. Saute for a couple of minutes. Add the red pepper and saute a few minutes more. Add the bok choy and saute until done to your liking.
Meanwhile, prepare rice noodles per package instructions, being sure not to overcook them.
While that’s all going on, combine the sauce ingredients in a large bowl and whisk or use an electric beater or blender to combine well.
Combine everything together in a big pot. Either add the sesame seeds, cilantro, and peanuts right in, or use them as garnishes. Top with cucumbers and serve.