Celebrate Peanut Butter Lovers Month in November, when more than 65 million pounds of peanut butter will be consumed. In fact, peanut butter is eaten in 94 percent of U.S. households by all ages. More and more, peanut butter is being used in savory dishes. Here are a few recipes that include the beloved food.

CURRIED PUMPKIN PEANUT BISQUE

1-1/2 cups chopped, peeled apple

1 cup chopped onion

1/4 cup apple juice

1-1/2 teaspoons curry powder

1 (15-ounce) can pumpkin

1 (14-1/2-ounce) can low-sodium chicken broth

1/4 cup creamy peanut butter

3/4 cup evaporated milk

Salt, to taste

Garnishes (optional): chopped peanuts, chopped red-skinned apple, fresh cilantro, chili pepper flakes

In large saucepan over medium-high, combine apple, onion and apple juice. Stir occasionally, until onion is soft and most of apple juice evaporates, about 8 minutes. Add curry powder and stir until fragrant, about 30 seconds. Stir in pumpkin, broth and peanut butter. Cover, bring to a boil, reduce heat and simmer gently 10 minutes. Stir in milk. Cool. Blend in blender or food processor until smooth. Garnish as desired. Serves 4.

Approximate nutritional information, per serving (not including salt to taste or garnishes): 240 calories, 12 g fat, 4 g saturated fat, 15 mg cholesterol, 650 mg sodium, 27 g carbohydrate, 5 g fiber, 19 g sugar, 9 g protein

SLOW COOKER SWEET POTATO STEW

1-1/2 cups chopped red sweet peppers

1 cup chopped onion

6 cloves garlic, minced

2 tablespoons grated fresh ginger

1 teaspoon ground allspice

Cayenne pepper, to taste (optional)

2 pounds sweet potatoes, peeled and cut in 1-inch pieces (about 7 cups)

4 cups low-sodium vegetable broth

1 (6-ounce) can tomato paste

1 (14-ounce) can unsweetened coconut milk

1 cup creamy peanut butter

Mango slices (optional)

Peanut butter croutons (see below; optional)

In 4-quart slow cooker, combine peppers, onions, garlic, ginger, allspice, cayenne, sweet potatoes, broth and tomato paste. Stir to combine. Cover and cook on low 6 to 7 hours or on high for 3 to 3-1/2 hours.

Before serving, in medium bowl, whisk together coconut milk and peanut butter. Stir into cooker until smooth. Serve with optional mango slices and Peanut Butter Croutons. Serves 8.

>> Peanut Butter Croutons:

Spread 2 slices white or wheat bread with peanut butter and top each with an additional slice bread. Brush both sides with oil or melted butter.

In a skillet over medium heat, cook sandwiches until golden brown, turning once. Cut into cubes.

Approximate nutritional information, per serving (not including salt to taste, mango or peanut butter croutons): 450 calories, 29 g fat, 13 g saturated fat, no cholesterol, 450 mg sodium, 41 g carbohydrate, 7 g fiber, 13 g sugar, 15 g protein

CRISPY TOFU SANDWICHES

1 (14-ounce) package extra-firm tofu, pressed and drained well

1 tablespoon vegetable oil

4 pita or naan bread

1 small carrot, peeled and shredded

1 small sweet red pepper, sliced

1/4 cup sliced green onion

2 tablespoons chopped Chinese parsley

Lime wedges (optional)

>> Sauce:

6 tablespoons creamy peanut butter

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons light brown sugar, or to taste

1 teaspoon grated ginger, or to taste

Cayenne pepper, to taste

1 tablespoon lite light coconut milk or water

Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in large skillet over medium-high heat. Carefully place tofu in skillet; cook about 5 minutes on each side, until golden and crisp. Transfer tofu to plate lined with paper towels to absorb excess oil; set aside.

Whisk together sauce ingredients. Thin with more coconut milk, a tablespoon at a time, if necessary; set aside.

Heat pita or naan bread, according to package instructions. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, Chinese parsley and sauce. Fold. Serve with optional lime wedges. Serves 4.

Approximate nutritional information, per serving: 430 calories, 19 g fat, 3.5 g saturated fat, no cholesterol, 750 mg sodium, 50 g carbohydrate, 7 g fiber, 9 g sugar, 21 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.