So it seems that PB2 has finally arrived in Canada–a boon to those of us who love peanut sauce. According to the Bell Plantation site, PB2 is a powdered peanut-butter product:
PB2 reduces fat through a chemical-free process. Like all Bell Plantation products, PB2 and Chocolate PB2 are all natural, preservative free, and contain no artificial sweeteners.
Now, I did read someplace that it’s not the healthiest thing because it’s highly processed (oh, um, and there’s that salt and sugar thing)…BUT 85% REDUCED FAT. Holy crap, who can resist that?!
So…of course, I hunted down the perfect peanut sauce recipe from a site called Muscle for Life…and then, of course, I adapted it a teeny bit. Jeez, I wonder how many vegan cheese sauce and peanut sauce recipes I’ve tried on this blog.
Best not to think about it.
6 Tbsp. PB2
8 oz. vegetable broth (I used BTB “NO beef”)
1 Tbsp. sambal olek
1 Tbsp. maple syrup
1 1/2 Tbsp. low-sodium soy sauce
1 tsp. freshly grated ginger
2 tsp. cornstarch
1. Throw all the ingredients (except the corn starch) in the Magic Bullet for thirty seconds, then pour into a small saucepan. Bring it to a boil, and then reduce the stove to medium-high heat. Mix the corn starch with a TBS. of cold water, drizzle into the pan, and whisk for about five minutes. Once the sauce has reduced enough to thicken, remove from heat.
It makes about a cup, at about 200 calories for the whole thing. Thus, a large quarter-cup helping is only about 50 calories and it tastes very much like the real thing!