So a couple of weeks ago, a friend on Facebook made a joke about having way too much cilantro on hand:
I have an abundance of cilantro right now so everything from my salsa to my PB&J is getting it (okay, not the PB&J…kidding)
He may have been kidding, but I was totally taken with the idea. I mean, cilantro plus peanut butter has you halfway to an awesome peanut sauce. Why not just do this thing? So I did this thing. Here’s my recipe, along with some variation ideas:
2 slices whole grain bread, toasted
2T creamy organic peanut butter (Crunchy would be so awesome in this.)
1/2t curry powder (Next time, I want to try using red or green curry paste!)
1/2t ground ginger (Subbing out the same amount of fresh, grated ginger would really take this to the next level.)
1 small clove of garlic, minced
1T peach preserves (Apricot would have worked just as well. It might be nice with raspberry, too!)
optional additions: shredded coconut, 1/2t soy sauce, Sriracha sauce, minced scallion
In a small bowl, whisk the peanut butter, curry powder, ginger, and garlic together along with any additions that you’re using.
Spread the peanut butter mixture and preserves onto your toast, cut in half on an angle, and enjoy!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!