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Slow cooker Thai pork

Ingredients:

  • 1 cup chicken broth

  • 1 cup  Vera’s Best Peanut Spread with Thai Curry

  • 2 tablespoons honey

  • 2 cloves garlic, minced

  • 1 teaspoon crushed red pepper flakes

  • 2 red bell peppers diced into bite sized pieces

  • 1 carrot diced into bite sized pieces

  • 1 pound boneless pork chops

Directions:

Stir together chicken broth, Thai curry peanut spread, honey, crushed red pepper flakes, carrots, and bell peppers in the bowl of a slow cooker until combined.

Add pork, turning in mixture to coat. Set the cooker on Low. Cook for 5 to 6 hours until pork is tender.

Remove pork from sauce.

Shred pork, and serve with sauce from cooking over a bed a rice.

Substitutions and dietary swaps:

Swap out pork for beef or chicken.

Try the same recipe with Vera’s Best Almond Spread with Sweet Chili & Garlic.

 

Thai quinoa salad

Ingredients:
  • 1/2 cup Vera’s Best Peanut Spread with Thai Curry Spice
  • 1 Tbsp. sesame oil
  • 1 tsp. soy sauce or tamari
  • 1 tsp. lime juice
  • 1 Tbsp. water
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 2 sprigs finely chopped green onions
  • 1 chopped small cucumber
  • 2 cups cooked quinoa
  • 1/4 cup roasted peanuts
Directions:

Combine the peanut spread, sesame oil, soy sauce, lime juice, and water to make a salad dressing.

Combine the quinoa, brocooli, carrots, cucumber, and green onions in a bowl, and toss with the salad dressing.

Garnish with the roasted peanuts and enjoy a protein enhanced flavorful salad without the addition of any meat or beans.

Substitutions and dietary swaps:

If allergic to peanuts try the recipe with Vera’s Best Protein Infused Almond Spread with Sweet Chili & Garlic.

For extra protein, add tofu or shrimp, or meat of your choice.

Thai peanut noodles

Ingredients:

  • 8 ounces Udon noodles

  • 3 tablespoons water

  • 3 tablespoons Vera’s Best Protein Infused Peanut Spread with Thai Curry Spice

  • ¼ cup chopped green onions

  • ¼ cup chopped peanuts

Directions:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Then drain and set aside in a bowl.

Combine the Thai peanut spread with water and toss with the noodles till noodles are evenly coated with the sauce.

Garnish with green onions and peanut.

Substitutions and dietary swaps:

Try the recipe with Vera’s Best Protein Infused Almond Spread with Sweet Chili & Garlic.

For extra protein, add tofu or shrimp, or meat of your choice.