peanut butter pad thai

The base:
1 pack firm or extra firm tofu, pressed in tofu x-press
8 ounces rice noodles (I used brown rice noodles)
4 cloves garlic, minced
1 large bundle of green onions
2 or 3 carrots, use carrot peeler to make the curls of carrot
2 cups broccoli florets (very lightly steamed)

Sauce:
2 -3 Tb salted peanut butter
3 TB Tamarind paste (got it on Amazon)
4 1/2 TB Tamari
3-4 TB maple syrup
1 1/2 tsp. Thai chili garlic sauce

unsalted peanuts and squeezed lime juice for garnish

Preheat oven to 400. Cut squeezed tofu into small cubes. Cook in oven till firm. 28-30 minutes
Make sauce- In small skillet add peanut butter, tamarind, Tamari, maple syrup and chili garlic sauce. Only use 1 tsp of chili at this time and 3 TB Tamari. Heat oven medium heat till bubbling. Simmer 5 minutes Adjust taste.

When tofu is done cook rice noodles.

Heat a large skillet over medium heat. Once hot add baked tofu, 1 TB of your new sauce, 1 TB Tamari, and 1/2 tsp chili sauce. Stir frequently and brown the cubes. Remove from pan and set aside.
To the same skillet add garlic and green onion( reserve a small amount for garnish) and 1/2 Tb Tamari. Saute 2-3 minutes. Add cooked noodles and remaining pad Thai sauce. Toss with tongs and heat. Add tofu in last moments( to warm up.)

Remove from heat and add carrots and warm broccoli.
garnish and serve.

With small adjustments, this recipe was taken from the Minimalist Bakers Everyday Cooking cookbook. Love it!

Photos later. It was delicious and very gone.

sweet potato breakfast brownies

sweet potato brownies

Ingredients

• 3/4 cup sweet potato puree (you will need to cook and mash the sweet potatoes ahead of time, I make a lot and store in the fridge)
• 1 cup peanut or almond butter
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp whole wheat pastry flour (or your preference)
• 1/2 cup mini chocolate chips + more for the top, optional
• 2/3 cup granulated sugar of choice or xylitol
• 1/4 cup + 2 tbsp cocoa powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. I used fresh peanut butter so I could skip this.  Whisk peanut butter together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. Really really yummy.
From Chocolate Covered Katie's blog. Thanks Katie!