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AFC SUSHI PEANUT BUTTER SPREAD

AFC SUSHI PEANUT BUTTER SPREAD

Makes 5 cups

16 oz. jar Crunchy non- hydrogenated Peanut Butter (oil rises to top) – pour oil into covered container and reserve for stir fry

16 oz. can cannellini beans, including liquid – I used GIA RUSSA brand

1 lg. over-ripe banana, in chunks – very soft, not brown

1 c. Sushi Ginger (pickled) – I used ROLAND brand

1/2 t. salt

sev. twists fresh grind black pepper

1/2 t. dry mustard

1 t. ground coriander

1/4 c. soy sauce

10 fresh peeled garlic cloves, various sizes



1/2 t. dry mustard

1 t. ground coriander

1/4 c. soy sauce

10 fresh peeled garlic cloves, various sizes


1- In food processor place drained peanut butter, beans including liquid and banana. Process till well-blended.

2- Add remaining ingredients, then process till creamy expecting some fine bits to run throughout.

3- Transfer to covered containers and keep refrigerated.

4- Use cold or hot as a condiment, spread, dip, sandwich mayo.




Chop SEASNAX roasted seaweed snacks into tiny pieces. Use as garnish on AFC SUSHI PEANUT BUTTER SPREAD dishes.


Use any cracker you want; I used Back to Nature stoneground wheat crackers – rosemary & olive oil flavored.

Portion off a bit of AFC SUSHI PEANUT BUTTER SPREAD into serving cup. top with sliced green scallion and sprinkle with chopped SEASNAX roasted seaweed.



Combine a designated amount of AFC SUSHI PEANUT BUTTER SPREAD with enough dry white wine to make a semi thin sauce or to your liking. Heat in small saucepan, stirring often on medium-low heat. Salt to taste.

Pan-fry frozen GARDEIN CHICK’N SCALLOPINI in 2 T. extra virgin olive oil till golden and a little crisped on both sides.

Plate, cover with sauce. Sprinkle with chopped SEASNAX seaweed. Garnish with fresh parsley.



SUSHI PEANUT BUTTER SALAD DRESSING

Combine enough AFC SUSHI PEANUT BUTTER SPREAD for the number of salads you want to dress with white vinegar and salt to taste. Pour over green and cabbage salads. Special!

  • See coleslaw recipe below.

FRENCH STYLE FRESH GREEN BEANS

Wash the beans, nip the ends, then cut into about 1-1/2 inch lengths.

Cut each segment into halves, thirds or quarters, from end to end, exposing the seeds.

This is an ingredient for the coleslaw using AFC SUSHI PEANUT BUTTER SPREAD.


Coleslaw Ingredients: Make as much as you want for as much coleslaw as you want.

thin slices green cabbage

matchstick size carrots

Toss coleslaw ingredients in a bowl.

mound into a serving dish.

Spoon AFC SUSHI PEANUT BUTTER SPREAD SALAD DRESSING OVER ALL without tossing.

Top with sliced green scallion.

Sprinkle with chopped SEASNAX roasted seaweed. Serve. Impressive on any buffet!


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By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

2 replies on “AFC SUSHI PEANUT BUTTER SPREAD”

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