Taste the Season With These Fall Peanut Butter Recipes
Fall has arrived, and we are loving the changing colors of the leaves and the dropping temperatures! Now we can savor all of the warm, comforting fall recipes.
The best autumn recipes we've included are tasty, healthful, and easy to put together in a short amount of time. In addition to being associated with wellbeing and the aim of a healthy, balanced lifestyle, fall is also associated with harvest.
With the temperatures decreasing, we see an increase in the number of individuals out jogging, walking, and otherwise participating in their health journey. In addition, there is more than enough time left over for you to spend time with your family while enjoying some delectable treats. Plan on having all of the delightful tastes of autumn baked into these mouthwatering recipes to warm your body from the inside out.
Are you looking for a way of including the flavor of your favorite nut butter into fall cooking? Then, take a look at our collection of Fall dishes that will bring the whole family together.
1. Peanut Soup Or Stew With An African Twist
This is the perfect time of year for warm soup. As we battle the colder weather blues, we must eat heartily and healthfully. Thank heavens this spicy, creamy, healthful African peanut soup provides enough food for both the body and the soul.
This peanut butter soup, rich in spices and packed with a delightful flavor kick from both tomato paste and crushed tomatoes, awakens your tongue while comforting your body. Plus, it's dairy-free and a vegan peanut soup, although you can very simply turn it into a main meal by adding chicken.
This recipe serves eight people.
- Prepping time: 15 min
- Cooking time: 30 min
- Calories: 593
- Olive oil
- Fresh garlic and ginger
- Jalapeno diced, seeds and ribs removed
- Tomato paste
- Sweet potatoes
- Canned crushed tomatoes
- Vegetable stock (if you want to leave it vegan) otherwise, Chicken stock
- Creamy peanut butter
- Chicken, poached and shredded (optional)
This rich, veggie-packed creamy peanut butter soup comes together quickly and is both healthy and filling. While we often add chicken to this soup, it's simple to make it vegan by omitting the chicken and substitute the vegetable stock for the chicken stock.
With or without the chicken, it has a lot of protein and iron thanks to the peanut butter, chickpeas, and dark, leafy greens. Let's get started:
- First thing's first haul out your soup stockpot.
- Roughly chop onions, then sauté onions in the oil.
- Now it's starting to come together, add the aromatics, and breathe in! Add the chopped ginger, jalapeño, and garlic.
- Add salt, pepper to taste. Be careful as some peanut butters are very salty!
- Add the cumin and tomato paste. Can you smell it? It's good. You will soon see the family come into the kitchen one by one.
- Time to add the soup base! Pour in all of the liquid ingredients. The crushed tomatoes, stock, also add the sweet potatoes, chickpeas, and peanut butter.
- Patience, you’re almost there now! Just a short 15-minute simmer to let the flavors mingle.
- Roughly chop or tear the kale leaves.
- Continue to boil for another minute or two, just long enough to wilt the kale.
- At the same time, add the chicken if you're using it.
- Voilá, time to serve!
- Garnish with crushed peanuts and chopped cilantro.
You can eat this as a soup on its own; alternatively, serve this stew-like peanut soup over rice.
Now that you have tried it, you will see how easy it is to make! Next time make extra and freeze for later.
2. Pasta With Almond Butter Sauce
I'm such a lover of almond butter because it's so versatile and wonderful in so many different ways. You can dress it up or down, make it sweet or savory, and it's completely customizable. It can be enjoyed on its own or combined with other ingredients such as fruit, chocolate, or spices.
This is a vegan dish that is fast, nutritious, and delicious! It is versatile in that you can add chicken, fish, or even meat if you prefer! The sauce is prepared with almond butter, tomato, and onions mixed with spaghetti and served immediately.
- 7 oz Spaghetti
- 1/2 tbsp Olive Oil
- 2 cloves Minced Garlic
- 1 cup Chopped Tomato
- 1 cup Chopped Onions
- 1/2 tbsp Dried Oregano
- 1/2 tbsp Freshly Ground Black Pepper
- Salt to taste
- 1/2 tbsp Tomato Paste
- 2 Tbsp Almond Butter
- Cheese (optional)
- Slivered Almonds (optional)
Nutritional Information Per Serving
- Calories 603
- Fat 17.8 g
- Protein 19.1 g
- Carbs 91.8 g
- Chop up tomatoes and onions and mince the garlic.
- Cook spaghetti according to package instructions. Reserve a 1/4 cup of the spaghetti water for the sauce.
- Heat olive oil in a pan.
- Add the minced garlic and chopped onion.
- Cook for a minute on high or until they are transparent.
- Add the tomato and mix well.
- Keep stirring frequently, or the mixture may stick and burn.
- Once the tomato reduces to a mush, season with salt and freshly ground black pepper.
- Add tomato paste and dried oregano.
- Mix everything well and let it simmer for another 2 to 3 minutes.
- Add almond butter to the sauce and a dash of the pasta water and mix well.
- Let it boil for 2 minutes.
- Add the cooked pasta and mix well to make sure the sauce seeps into the spaghetti.
- Top with cheese and the slivered or crushed almonds (optional).
This is such a versatile dish as you can add any meat or fish to satisfy those who prefer it!
3. Cashew Butter Chicken Curry Dish
This mouthwatering Cashew Butter Chicken recipe is the best there is. Using cashew nuts rather than cream creates a butter chicken that is as thick and creamy as any restaurant-style butter chicken. However, it is far better and healthier for you.
It's a simple dish that's naturally dairy-free and paleo-friendly, and it's something that everyone will enjoy.
What we do here is puree the cashews together to form a cashew cream, which is delicious. Alternatively, you could buy ready-made cashew butter. It would be impossible to tell if it wasn't whipping cream if you poured that liquid gold into the curry before serving. We cannot begin to tell you how good it is!
Despite the fact that a serving of cheese is always an excellent addition to any meal, in this dish, we try to keep the quantity of milk and cream we use to a bare minimum. Because we use cashew cream, we don't have to compromise on flavor to be healthy.
Nutritional Information Per Serving
- Calories 575
- Total Fat 36.9g
- Carbs 32.4g
- Protein 34.2g
Serves 4 People
- 1 1/2 cups Raw Cashew Nuts
- 2 tbsp Oil (divided as needed)
- 1 lb. Chicken Thighs or Breasts
- 1 medium Chopped Onion
- 5 cloves of Chopped Garlic
- 2-inch piece of Chopped Ginger
- 1 can of Crushed Tomatoes
- 2 tbsp Brown Sugar or Coconut Sugar
- Salt to Taste
- 1 tsbp Garam Masala
- 1 tspground turmeric
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- ¼ to 1 tsp Chili Powder
- Seeds from 4 Cardamom Pods
Blend the cashew nuts and 1 1/2 cups of water in a blender or food processor on high until entirely smooth, about 30 seconds. Fill a bowl halfway with the mixture and put it aside. There is no need to clean your blender at this time. You have the option to use it again.
Chop the chicken into bite-size pieces before cooking it.
In a large frying pan, heat half of the oil over medium-high heat until shimmering. Sear the chicken on both sides for approximately 10 minutes total, depending on how thick the pieces are. It is not necessary to cook the chicken all the way through.
During the time the chicken is browning, begin cooking the curry. In a large skillet, heat the remaining tablespoon of oil over medium-high heat until shimmering. Cook the onion in the pan until it is translucent, approximately 5 minutes. Then remove it from the heat.
Stir in the garlic and ginger and simmer for another 5 minutes, or until fragrant. While the onions are frying, combine all of the spices in a small mixing dish.
Add the spices to the onions and cook for 1 minute, constantly stirring, until the onions are translucent. Scrape the bottom of the pan with a spatula after you've added the tomatoes to add all that good taste. Transfer the mixture to a blender and blend on high until completely smooth.
Return the curry to the pan and stir in the cashew cream, the chopped chicken, 1/2 cup water, and the brown sugar until everything is well combined. Bring the curry to a boil, then decrease the heat to low, cover the pot, and allow it to simmer for 10 minutes, stirring occasionally. Season to your liking.
Cashew bits are less costly than whole cashews and work well in this recipe since they are more uniform. To make the cashews more tender, we suggest you soak them in water for several hours before putting them in your blender. Then, before blending the cashews, rinse them well and discard the water.
If you don't have powdered ground coriander and cumin on hand, you may substitute seeds for the ground. Also, curry powder may be substituted for garam masala. However, we advise you to keep the garam masala in this recipe to add its spicy taste.
This dish goes well with an accompaniment of steamed cauliflower rice, alternatively basmati rice. Also, add some sweet chutney and top with crushed cashews and chopped cilantro.
Easy supper dishes like this one are great to reserve for when you need something quick and straightforward. With all of the back-to-school preparations going on, whether you're looking for a warm and cozy meal or want delicious leftovers to take to work, this recipe has you covered.
Curry leftovers make the most fabulous lunches the next day! This dish takes home the prize twice. If you're serving a family of four, we would suggest doubling the recipe so that everyone can have a smile on their face at lunch the following day.
Extras also freeze quite nicely, so don't be afraid to make a large batch.
4. Peanut Butter Cookies
These apple peanut butter cookies are perfect for gatherings throughout the autumn season. Their crisp outside contrasts with the soft moist inside. This recipe is easy to make and, more so, delicious to eat!
- 1/2 cup Butter
- 1/2 cup Peanut Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 large Egg (at room temperature)
- 1/2 tsp Vanilla
- 1-1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 cup Grated Peeled Apple
Nutrition Facts Per Serving
- Calories 108
- Fat 6g
- Carbs 8g
- Protein 2g
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy.
- Beat in the egg and vanilla.
- Combine dry ingredients and gradually add to creamed mixture and mix well.
- Stir in the apple.
- Drop by rounded tablespoonfuls 2 inches apart onto a greased baking sheet.
- Bake until golden brown, approximately 10 to 12 minutes.
- Cool for 5 minutes before removing onto wire racks.
This cookie recipe is so easy; we suggest doubling or even tripling the recipe! They keep well in air-tight containers! Make a great addition to school lunches or make great gifts!
Cooking From The Soul Is Sharing Love!
Dinner will be ready in around 35 minutes with these shared fall recipes. What a breeze, my friends! You may use them as you want: Jot them down, keep them, or print them out!
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