Ingredients

• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup coarsely chopped shallot
• 1/4 cup Donum Terrae Peanut butter
• 1/2 cup Donum Terrae Appple vinegar
• 3 tablespoons soy sauce
• 3 tablespoons packed dark-brown sugar
• 1/4 cup Donum Terrae Sesame oil
• 1 small green cabbage, (about 1 3/4 pounds), finely shredded
• 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
• 16 red radishes, halved lengthwise and cut into thin half-moons
• 4 scallions, cut on the diagonal into long, thin slices
• 1/2 cup dry-roasted peanuts

Instructions

Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

A nice and creamy vegan soup, yamm! From Robi

Ingredients

• 250 g rutabaga
• 1 apple, sour
• 1/2 lemon
• 1 thin slice fresh ginger
• 500 ml vegetable stock
• 6-8 small cloves garlic
• 2 tsp Donum Terrae peanut butter
• 50 ml apple juice, cloudy
• 6-8 peanuts
• cress
• 1 tsp apricot vinegar
• 2-3 drops chili oil
• freshly grated nutmeg
• salt
• sunflower oil

Instructions

For the garlic confit
Put the garlic cloves with their skin on in a small pan and add enough oil to cover the cloves completely. Cook over low heat until the garlic is tender. Remove from the heat and chill. Drain and carefully remove the skins from the cloves.
For the apple cubes
Wash, peel and remove the core from the apple. Cut the apple in 1cm cubes and submerge in lemon juice water. Cover with clingfilm and refrigerate.

For the soup
Chop the remaining apple leftovers and the peeled rutabaga. Add to a pot with 1 thin slice fresh ginger and vegetable stock. Cook over low heat until very tender. When the rutabaga is very soft, remove and discard the ginger. Blend the soup with 1 tsp peanut butter and press through a fine sieve. Season with salt, freshly grated nutmeg, 2-3 drops chili oil and some vinegar.

To serve
Clean the peanuts. Mix the peanut butter with some apple juice to make it less solid.
Add drained apple cubes, garlic confit, peanut butter and peanuts on warm plates and decorate with cress. Pour the hot soup over the garnish at the table.

Ingredients:

• 100g Donum Terrae Peanut butter
• 1 or 2 tablespoons of honey
• Half cup of ground cookies (can be whole wheat, chocolate, coconut cookies or whichever you prefer)
• Half cup of corn flakes
• 50g ground or crunched peanuts -optional, you can cover with it the ready balls

Preparation

Mix the cornflakes with the ground cookies, add the honey, peanut butter and the peanuts. Work it together, when it becomes a mass you can start forming small balls. Enjoy!

• 100gr Peanut Butter
• 1 tablespoon honey
• 1 clove garlic
• 0.5dl water
• 0.5dl soya sauce

Blend all ingredients in food processor until smooth.

You can serve the dip with cold chicken, raw vegetables (carrots, peppers, celery, cucumber), or over cooked grains and steamed vegetables. It’s also delicious spread on toast.