The other day I was running late to leave the house and get to work and I needed to get something made quickly so that I would have a lunch. Being late and ill prepared I decided to make a peanut butter sandwich. I occasionally eat nut butter sandwiches (whether it’s peanut butter, cashew butter or almond butter) and I like to pair it with a good jam (usually apricot)... this day however, I was also out of jam so I made my sandwich with honey.
I hadn’t had a peanut butter and honey sandwich since I was a kid so the first bite of this sandwich brought back a flood of memories but the most vivid one was that of one of my favorite after school snacks, peanut butter balls. Mommy used to make peanut butter balls, especially when we had to travel to away games and matches when the other brother was competing (football and wrestling), because it was quick and we just about always had the ingredients on hand. I decided that I really wanted to make some of these treats and see if I still really like them… I do.
Here’s the recipe:
1 cup oats
½ cup honey
½ cup peanut butter (or other nut butter)
1 cup dry powdered milk (can use soy milk powder)
Mix all ingredients together in a bowl and a strong spoon (because it is a tough sticky mixture and really works your forearms). Once mixed roll into balls.
Of course the quantity will vary depending on the size of the rolled balls. I like to make large ones (two to three biters) that are about the size of golf balls.
While I was in the kitchen I decided to make supper and since we miraculously had all the ingredients on hand I chose to revisit a Vegan with a Vengeance favorite… BBQ Pomegranate Tofu and Roasted Brussels Sprouts.
This is what the Brussels sprouts look like freshly roasted; can’t you just smell the roasted garlic yumminess?
Even though I didn’t have any pomegranate molasses I made the barbeque sauce without it and it is still delicious. That is something that I’d love to use on a variety of dishes.
While I was cooking the sauce I was letting the oven do the job of baking the tofu, just a simple marinade of tamari and oil.
The final flourish to the meal is topping the baked tofu with the barbeque sauce and finishing it with fresh pomegranate seeds… they add a nice burst of freshness to the meal.
This is something that even Daddy will eat and although Mommy scrunches up her face like a spoiled three year old it quickly dissipates when she finally takes the first bite at that point it’s all ohhs and ahhs and questions like “how come we don’t eat like this more often?”
So it was a pretty delectable day today.