(from The Compassionate Cook, by Ingrid E. Newkirk and PETA)

1 cup prepared vegan Italian dressing
1/4 cup peanut butter (creamy or chunky)
1 head iceberg, leaf, and/or romaine lettuces, torn into bite-size pieces
Croutons
Sunflower seeds or chopped peanuts
Finely chopped green onions (optional)

In a small bowl, gradually blend the dressing into the peanut butter using a wire whisk. Toss the lettuce, croutons, sunflower seeds or peanuts, and green onions in a bowl. Place in individual salad bowls and top with peanut butter dressing. (Makes 1/4 cups dressing)

Serves 4 to 5.

(from PETA’s Animal Times)

2 large cloves garlic, coarsely chopped
1/2 cup chopped onion
2 Tbsp. lime juice
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 lb. firm or extra-firm tofu, drained and cut into 1-inch cubes
12 6-inch bamboo skewers

Place all of the ingredients, except for the tofu, in a food processor or blender and process until smooth. Place the tofu cubes in a shallow baking dish and cover with the marinade. Refrigerate, covered, for several hours, stirring occasionally. Let stand for 30 minutes at room temperature before broiling. Meanwhile, soak the bamboo skewers in water for 20 minutes, then drain (this will prevent the skewer ends from burning).

Preheat the broiler. Thread the tofu onto the skewers. Place on a lightly oiled broiler pan. Broil until the edges of the tofu are crisp, turning several times and basting with the marinade.

Serve with Peanut Dipping Sauce (recipe below).

5 Tbsp. peanut butter
4 Tbsp. water
A thin slice of fresh ginger root, peeled and minced
1 Tbsp. soy sauce
4 Tbsp. lime juice
1 tsp. brown sugar
1/2 clove garlic, minced
Dash of cayenne pepper or hot chili paste

Whisk together all of the ingredients in a medium bowl.

Makes 12 appetizer servings.

(adapted from a recipe from the King’s Arms Tavern, in Williamsburg, Va.)

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup margarine
3 Tbsp. flour
2 quarts vegetable stock
2 cups smooth peanut butter
1 & 3/4 cups soy milk (fat-free is not suitable for this recipe)
Peanuts, chopped

Sauté onion and celery in margarine until soft. Stir in flour until well blended.
Add stock, stirring constantly and bringing to a boil. Remove from heat and purée in food processor or blender. Blend in peanut butter and soy milk. Return to heat and warm. Garnish with peanuts.

(from Cooking With PETA, by PETA,)

1 medium banana, cut into chunks and frozen
1 cup soy milk
4 tsp. carob powder
2 Tbsp. peanut butter
1 tsp. maple syrup

Place all the ingredients in a blender and pureé until smooth.

Makes 2 small servings.

(from The Compassionate Cook, by Ingrid E. Newkirk and PETA)

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups crispy rice cereal
2 cups semi-sweet chocolate chips

Cook the sugar and corn syrup in a medium saucepan over medium heat until bubbly. Remove from the heat and add the peanut butter and cereal and mix well.

Spread the mixture in a 9 x 13-inch pan.

In a double boiler, melt the chocolate chips and pour over the cereal mixture. Chill until firm and cut into squares.

Makes 2 dozen squares.

(from The Compassionate Cook, by Ingrid E. Newkirk and PETA)

1/4 cup (1 stick) margarine
2 cups sugar
1/2 cup soy milk
3 cups rolled oats
5 Tbsp. peanut butter (creamy or crunchy)
1 tsp. vanilla extract

Line a cookie sheet with foil or waxed paper.

Melt the margarine in a large saucepan over low heat. Add the sugar and soy milk, and increase the heat to medium. Bring the mixture to a boil for 1 minute. Remove from the heat; add the oats, peanut butter, and vanilla; and mix vigorously.

Drop the mixture by spoonfuls onto the cookie sheet and let stand until firm.

Makes 2 to 3 dozen.

(from The Compassionate Cook, by Ingrid E. Newkirk and PETA)Topping:

1/2 cup packed light brown sugar
1/2 cup unbleached all-purpose flour
1/2 cup peanut butter
3 Tbsp. margarine

Cake:

2-1/4 cups unbleached all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 sp. salt
1 cup soy milk
1/2 cup peanut butter
Egg replacer equivalent of 2 eggs
1/4 cup (1/2 stick) margarine

Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking pan.

For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.

For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into baking pan and sprinkle with the topping.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Serves 12.

(from The Compassionate Cook, by Ingrid E. Newkirk and PETA)

16 oz. soft tofu
1 cup creamy peanut butter
3/4 cup sugar
2 Tbsp. soy milk
2 tsp. vanilla extract
1 unbaked, 9-inch chocolate cookie crust (recipe follows)

Combine all the filling ingredients in a food processor or blender and blend until smooth. Spoon into the pie crust.

Chocolate cookie crust:

25 vegan chocolate sandwich cookies
1/3 cup margarine, melted

Break up the cookies by hand, then in a blender or food processor, grind the cookies into crumbs. Pour into a mixing bowl, add the melted margarine, and stir. Press the mixture into a 9-inch pie plate. Refrigerate for 30 minutes before filling

Serves 6 to 8

Many other delicious recipes can be found in The Compassionate Cook and Cooking With PETA, available on the PETA Mall.

Top Tips

Check out the Thai section of your local store for already-prepared peanut sauces perfect for pastas, salads, and rice dishes. Many of them are vegan. Make food fun for kids by letting them smear peanut butter on bagels and use raisins and other fruits to make faces. Peanut butter goes great on celery and apples, too. To give the peanut butter a kick, try stirring in a pinch of soy sauce, ginger, or celery seeds. Animals love peanut butter, too. If you need to give your dog a pill, disguise it in some peanut butter. Don’t forget your feathered friends—cover a pinecone with peanut butter and birdseed for a special treat.