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Peanut butter: a cream substitute


Several times recently I’ve written about quick pasta dishes based on garden vegetables and a sauce made of cream heated in a skillet until it thickens. There’s also a vegan and no-cholesterol alternative: peanut butter sauce.

To make the peanut butter sauce, gradually add water to peanut butter in a bowl, and stir it in. When you’ve stirred enough and added enough water, it will make a creamy sauce. Make your peanut butter sauce fairly thick if you’re using watery vegetables like tomatoes. Heat the sauce in the skillet with the other stuff.

Cashews or walnuts will add a nice crunch. Peanuts, remember, are legumes, not nuts. So the mixture of nut and legume rounds out the amino acids for maximum protein. I always use organic whole wheat pasta. The combination of grain, legume, and nuts is the vegan ideal for maximizing the protein from vegan sources.

Peanuts and tomatoes also are very good friends. Try thickening a fresh tomato soup with some peanut sauce, for example.

The garden is still cranking out vast quantities of tomatoes, though they soon will fade, along with summer.


  1. Trish wrote:

    is it typical for tomatoes to fade? here in zone 6 my tomatoes produce until the first frost, usually late October. But they don’t start producing in abundance until about the second week in July

    Wednesday, August 6, 2014 at 9:37 pm | Permalink
  2. daltoni wrote:

    My tomato plants always seem to fade. It’s as though the plants get tired. Even though some plants may produce into September, in my experience here the tomatoes tend to be very small and to grow very slowly… If you have ways of prolonging tomato season, please share!

    Thursday, August 7, 2014 at 8:21 pm | Permalink

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