I’m a very lucky blogger! Robin Robertson sent me her latest cookbook, Nut Butter Universe. I love that Robin talks about making your own nut butters and has nut-a-licious recipes for soups, starters, salads, main dishes, sandwiches – even breakfast and dessert!
Robin Robertson lets you know when recipes are gluten and/or soy-free which is a huge help for special diets. There were many recipes that jumped out for me to add to my to-cook list. Who wouldn’t be tempted by Carrot-Cashew Soup with Apple, Savory Three Nut Pate, Sweet Potato Red Bean Stew and Ginger Walnut Scones?
If you still need more reasons to buy Robin’s wonderful book, check out more great posts and recipes from the Nut Butter Universe’s blog tour, or take a look at some of the beautiful photos that Robin has pinned on her Nut Butter board. Don’t forget to keep scrolling to get the recipes for Indonesian Gado-Gado and Chocolate Macadamia Truffles with Coconut – two of my favorite things!
- 1 tablespoon neutral vegetable oil or ¼ cup water
- 2 shallots, chopped
- 1 large clove garlic, chopped
- ½ cup peanut butter
- 1½ tablespoons wheat-free tamari
- 1½ tablespoons fresh lemon juice
- 1 teaspoon natural sugar
- ¼ teaspoon cayenne
- ¾ cup unsweetened coconut milk
- 2 cups green beans, cut into 1-inch lengths
- 1 cup small cauliflower florets
- 2 carrots, shredded
- 2 cups shredded cabbage
- 1 cup fresh bean sprouts
- ⅓ cup roasted peanuts
- Heat the oil or water in a skillet over medium heat.
- Add the shallots and garlic. Cover and cook until softened, about 5 minutes.
- Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk.
- Simmer over low heat for 2 minutes, stirring to blend.
- Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
- Steam the green beans and cauliflower just until tender and place them in a large bowl.
- Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top.
- Cover and refrigerate until ready to serve.
- 1⅓ cup shredded unsweetened coconut
- ⅓ cup semisweet vegan chocolate chips
- ⅓ cup macadamia butter
- 3 tablespoons unsweetened coconut milk
- ⅔ cup confectioners’ sugar
- Finely chop the coconut by pulsing it in a food processor. Set aside.
- Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1½ minutes, or just until the chocolate is completely melted.)
- Add the macadamia butter and coconut milk and blend until smooth and creamy.
- Place the chocolate mixture, sugar, and ⅓ cup of the reserved coconut into a food processor and process until well combined.
- Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles.
- Place the truffles on a platter or a baking sheet.
- Cover and refrigerate until ready to use.