INGREDIENTS:
Peanut butter-onion filling:
21 oz Teddie Super Chunky Peanut Butter
3 cups chopped onion
1 tsp dried mint
¼ tsp dried basil
2 tbsp fresh parsley, chopped
½ tsp Kosher salt
Pinch of cayenne pepper
Ingredients for outer shell:
2½ cups fine bulgur (#1 size)
1½ cups oatmeal
1½ cups farina
3 tbsp flour
1 tsp salt
1 tsp dried mint
¼ tsp dried basil
¼ tsp black pepper
3 cups hot water
Pinch of cayenne pepper
INSTRUCTIONS:
Filling:
Mix all of the filling ingredients in the order listed until well-blended. Set aside.
Outer Shell:
Mix together the bulgur, oatmeal, farina, flour, salt, mint, basil, cayenne and black pepper; add the hot water, stirring to create a dough. Knead. If mixture is too dry, add a little more hot water.
Take a ball of the dough the size of a golf ball. Make an indentation in the center with your thumb and keep opening and shaping with your index and middle finger. Press down in center and sides, rotating until you get a thin shell.
Fill the shell with one tablespoon or more of the filling. Seal the top and smooth with wet hands. Keep a bowl of water handy to dip your hands to ease this process.
Place shaped kuftas on a waxed paper-lined tray or plate and refrigerate for 20 minutes.
While the kuftas chill, boil water in a large pot with some salt.
Remove kuftas from the refrigerator, and boil in small batches, for about 10 minutes until all are cooked. Serve immediately and enjoy!
NUMBER OF SERVINGS: About 30
INGREDIENTS:
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Shredded carrots
Snap peas
Cilantro
Jalapeño, thinly sliced
Raw cashew pieces
1 bag frozen edamame, shelled
TOPPING:
⅔ cup Teddie Smooth Peanut Butter, unsalted
3 tbsp low sodium soy sauce or tamari
2 inch ginger piece, minced
2 garlic cloves, minced
2 limes, juiced
1-2 tsp red pepper flakes (omit if you don’t like spice)
1 tbsp pure maple syrup
1-2 tbsp warm water
INSTRUCTIONS:
Cook soba noodles according to package instructions.
Strain and rinse under cold water and put aside.
Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
Mix all vegetables and cashews together in a large bowl and toss with peanut sauce. ANY combination of raw veggies will work great!
NUMBER OF SERVINGS: About 6
INGREDIENTS:
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp Teddie Chunky Peanut Butter
1 tbsp brown sugar
1 tsp garlic powder
⅛ tsp ground ginger
⅛ tsp cayenne pepper
INSTRUCTIONS:
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
NUMBER OF SERVINGS: 4
