Looking to elevate your holiday table with dishes that wow your family and guests? Thokoman Peanut Butter brings rich, nutty flavor and creamy goodness to your festive spread. Whether you’re hosting a big family gathering or enjoying a quiet holiday meal, we’ve got you covered with these irresistible recipes.
Creamy Sweet Potatoes with Thokoman Peanut Butter
Ingredients
4 large sweet potatoes
1/4 cup Thokoman Peanut Butter (Smooth or Crunchy)
1/4 cup unsweetened coconut milk
1 tablespoon honey (optional)
Salt and pepper to taste
1/4 teaspoon cinnamon (optional)
Chopped fresh parsley for garnish
Method
Peel and chop the sweet potatoes into chunks. Boil in salted water for 15-20 minutes, or until tender.
Drain the potatoes and return them to the pot.
Add Thokoman Peanut Butter, coconut milk, honey, and a pinch of salt and pepper. Mash until smooth and creamy.
For extra flavour, add cinnamon and stir.
Garnish with chopped parsley and serve warm.
Coconut Green Beans with Thokoman Peanut Butter
Ingredients
500g fresh green beans, trimmed
1/4 cup Thokoman Peanut Butter (Smooth)
1/4 cup coconut milk
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon garlic powder
Toasted sesame seeds for garnish
Method
Blanch the green beans in boiling water for 2-3 minutes, then transfer to ice water to stop the cooking.
In a small saucepan, combine Thokoman Peanut Butter, coconut milk, soy sauce, sesame oil, and garlic powder. Heat over low-medium heat, stirring until the peanut butter melts and the sauce becomes smooth.
Toss the green beans in the peanut butter sauce, ensuring they are fully coated.
Garnish with toasted sesame seeds and serve immediately.
Broccoli Slaw with Thokoman Peanut Butter Dressing
Ingredients
4 cups shredded broccoli slaw mix (or shredded fresh broccoli stems)
1/4 cup Thokoman Peanut Butter (Smooth)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup water (to thin the dressing)
Salt and pepper to taste
Method
In a large bowl, mix the shredded broccoli slaw with any other vegetables you’d like to add (carrots, cabbage, etc.).
In a separate small bowl, whisk together Thokoman Peanut Butter, apple cider vinegar, honey, soy sauce, and water. Adjust the amount of water to achieve your desired dressing consistency.
Pour the dressing over the slaw and toss until evenly coated.
Season with salt and pepper, and refrigerate for at least 30 minutes before serving.
Roasted Brussels Sprouts with Thokoman Peanut Butter Drizzle
Ingredients
500g Brussels sprouts, halved
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons Thokoman Peanut Butter (Crunchy or Smooth)
1 tablespoon honey
1 tablespoon apple cider vinegar
Crushed peanuts for garnish
Method
Preheat your oven to 200°C.
Toss the halved Brussels sprouts in olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
Roast in the oven for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy.
In a small saucepan, heat Thokoman Peanut Butter, honey, and apple cider vinegar over low heat until smooth and combined.
Drizzle the peanut butter sauce over the roasted Brussels sprouts and sprinkle with crushed peanuts.
Serve warm.
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