Tag Archives: PB2

October 7, 2011 · 1:30 pm

THAI PIZZA – Vegan and Gluten Free

Way back in the day I was a devotee of the California Pizza Kitchen.  I would always order one of two dishes…either the Angel Hair Pasta with Tomato Basil Sauce or the Thai Chicken Pizza.  The other day out of no where I had a hankering for the Thai Pizza, but the “Chicken” no longer appeals to me, so I subbed it out with broiled marinated tofu and it was just as good…actually better!

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INGREDIENTS – serves 4

Premier Japan Gluten Free Teriyaki Sauce (MILD)
OR
San-J Gluten Free Thai Peanut Sauce (SPICY)
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PB2 (optional)
1 block tofu (firm or extra firm)
1 bunch cilantro
1 cup shredded carrot
2 packed cups shredded green or purple cabbage (or combo of both)
½ onion thinly sliced into half moons
Mozzarella Daiya
Chopped peanuts
Sami’s Bakery millet and flax pizza crust

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Crumble the block of tofu and place it into a glass Tupperware container.  Pour in either the teriyaki or peanut sauce and mix well to marinate (use enough to coat well).  Allow to marinate 1 hour to overnight.

After marinating, broil the tofu on a lightly (VERY lightly) greased cookie sheet for 10-15 minutes.  Once broiled, set the tofu aside.

Preheat the oven (and your pizza stone if you have one) to 475 or 500 degrees Fahrenheit.

While the oven is preheating, clean and chop the veggies and cilantro.

Sauté the onion and cabbage in either some water or a tiny amount of olive oil.  Once the cabbage and onion has softened (5-7 minutes), add in the carrot and sauté a few minutes longer.  Remove from heat when the sauteing is complete.

Assemble the pizza by spreading the crust with either the teriyaki sauce or Thai peanut sauce.  I used the teriyaki sauce and added in some PB2 to make my own peanut sauce since my daughter is not a fan of spicy food.

Top the crust and peanut sauce with the cabbage, onion, and carrot mixture.

Now top the pizza with the broiled tofu, Daiya cheese, cilantro, and chopped peanuts.  Bake for 10-15 minutes until browned to your personal taste.

I served the pizza with the spicy Thai peanut sauce on the side for dipping.

For a printable version of this recipe click here.

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August 15, 2011 · 1:30 pm

PRODUCT REVIEW – PB2

A reader introduced me to this product via a comment on one of my posts and I was intrigued enough to purchase some and try it for myself.  I must say that I LOVE this product and am completely addicted to adding it to my smoothies!  I am sure you are wondering what the heck PB2 is…

According to the producer, Bell Plantation: We call it peanut butter’s second generation because it’s unlike any peanut butter you’ve ever experienced. Through a unique process that doesn’t involve the use of any chemicals and doesn’t alter nature’s intended balance found within the peanut, we remove over 85% of the fat from premium quality peanuts. Essentially, the oil is squeezed out of roasted peanuts and what remains is our famous powdered peanut butter – all natural with no artificial sweeteners or preservatives. When you mix water or a favorite drink with PB2 you get the same consistency as full-fat peanut butter, with all the roasted peanut flavor, but 85% less fat calories.  Directions:

  • Mix 2 Tablespoons of PB2 with 1 Tablespoon of water and stir until smooth.
  • Can be mixed directly with jelly or jam for a PB2 and jelly sandwich.
  • Use your imagination with other liquids to develop your own unique flavors.
  • Or, dip fruit directly into powder.

I personally enjoy adding the powder to smoothies and I have been having fun thinking about making some healthy PB cookies, cheesecakes, etc.  I did try mixing the powder with water to make peanut butter and it did not fool me…it wasn’t bad, but the texture wasn’t right enough for me to want to use it that way. My final verdict is that THIS STUFF ROCKS!!!  I love both the plain and chocolate PB2. To learn more about PB2 click here. Image courtesy of bellplantation.com

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