BOISE, Idaho — Not only is March National Peanut Month, but it is also National Nutrition Month.

And nutritionally, peanuts and peanut butter are a great way to help people eat a more plant-based diet.

Molly Tevis is from the Broadway Albertsons. She has two innovative recipes that take peanut butter beyond the traditional peanut butter and jelly sandwich.

 
Veggie Noodle Bowl Drenched in Peanut Sauce

Main Ingredients
•     1/2 red onion (thinly sliced)
•     2 medium carrots
•     2 medium zucchini
•     1/2 cup shredded red cabbage
•     green onions (chopped)
Peanut Sauce
•     1/4 cup O Organics™ creamy peanut butter
•     1/4 cup warm water
•     1 clove O Organics™ garlic (minced or grated)
•     1 tablespoon soy sauce
•     4 teaspoons raw apple cider vinegar
•     1-2 teaspoons maple syrup
•     1 teaspoon Sriracha

Raise the bar with Peanut Butter Toast: Chocolate Crunch Peanut Butter Toast

  • Ingredients:
    1/4 cup O Organics® Old Fashioned creamy peanut butter
    1 tablespoon unsweetened cocoa powder
    1/2 teaspoon vanilla extract
    1-2 teaspoons O Organics® Maple Syrup
    3 slices 100% Whole Wheat Bread toasted
    Topping:
    1-2 tablespoons chopped O Organics® Pretzel Sticks
    1 tablespoon Signature SELECT™ Mini Semi-Sweet Chocolate Chip

Watch more 'KTVB Kitchen recipes'

See them all in our YouTube playlist here: