Woolworths_Taste__January_2019

1

Butternut with Thai peanut

sauceandcorianderrice

Quarter1x1kgbutternutlengthways.

Steamuntiltender,about15–20minutes.

Season lightly. To make the Thai peanut

sauce,simmer½cupsmoothpeanut

butter,1cupcoconutmilk,1TThaicurry

paste,1Tfreshlimejuice,and1tbrown

sugarinasaucepanforafewminutes,

whisking until smooth. Season with salt.

Tomakethecorianderrice,soak200g

jasminericefor20minutes.Drainand

turnintoasmallsaucepanandadd

1½cupswater.Bringtoabubble,then

cover tightly and reduce the heat. Simmer

for10minutes.Turnofftheheatandallow

tostandfor5minutes.Fluffupwitha

forkandmixin3–4Tchoppedcoriander.

ServethesteamedbutternutwiththeThai

peanutsauceandcorianderrice.Sprinkle

withchoppedpeanuts.Serves2to3.

2

Peanut butter-and-

date biscuits

Preheattheovento180°C.Inalargebowl,

mix6TWooliesorganicpeanutbutter,

1Tcoconutoil,1tvanillapasteorextract,

1 t ground ginger, 8 pitted, chopped dates,

and 120 g almond flour. Roll the dough

into12equal-sizedballsanduseacookie

cuttertopressoutanyshapeofyourliking.

Placeonagreasedbakingtrayandbakefor

10minutes.Allowtocoolbeforeserving.

Makes 12.

3

Garlicky hummus with

peanut butter

Blend1x400gcandrainedchickpeas,

1Tpeanutbutter,¼cupoliveoil,1clove

garlic,thejuiceof½lemonandsaltand

pepperuntilsmooth.Drizzlewitholive

oilandservewithWoolworthsvegetable

chips. Serves 4.

PHOTOGRAPHS

SADIQAH ASSUR-ISMAIL, TOBY MURPHY

AND

DIRK PIETERS

PRODUCTION

ABIGAIL DONNELLY

AND

HANNAH LEWRY

TABLE TALK

34 TASTE JAN/FEB 2019

3 WAYS WITH

peanut

butter

Think beyond toast and

use the ubiquitous spread

tocreateaheartyplant-based

dinner, an easy hummus

ora wheat-free treat