Bread spreads
Winter Vegi Sandwich Spread
- 1 C finely grated chinese cabbage or bok choy (regular cabbage is fine too)
- 1 C finely grated carrots
- 1 C finely chopped peanuts
- 1/2 C onion chopped fine
- 1/2 green bell pepper diced fine
- 1 t salt
- 3 T vegan mayo
- Mix all together and spread on bread or use as dip
- You can process together for very smooth consistency, or leave chunky.
Raw Vegetable Sandwich Spread
- 1 # carrots
- 1 bunch celery
- 1 onion
- 2 Cucumbers
- 1 small head cabbage
- Process or Grate vegetables very fine.
- Drain juice if too runny
- Add
- 3 tomatoes, chopped small
- Mix in 2 C vegan mayo
- Refrigerate overnight, or a couple days.
- Spread bread with Margarine and fresh herbs like basil if desired
- Top with chopped fresh mushrooms and vegi spread.
Herby Garden Spread
- 1/2 C carrot
- 1/2 C bell pepper
- 1/2 c onion
- 1 c tofu
- 3/4 c walnuts
- 1/4 c sesame oil
- 1/4 c canola oil or olive oil
- 1 T fresh parsley
- 1 T fresh basil
- 1 t garlic
- 1 t thyme
- 3/4 t pepper
- 3/4 t coriander
- 1/2 t salt
- 1/4 t cayenne
- dash chili powder
- Puree smooth or keep chunky
Olive Bean Tofu Spread
- 1 Can white beans
- 8 oz silken tofu
- 1/2 c black olives
- 1-2 sticks celery
- 1/2 c onion
- 2 T oil
- 2 T lemon juice
- dash salt and pepper and parsley
- Puree smooth, or slightly chunky
Thai tofu spread
- 16 oz firm tofu (press 30 minutes)
- Mash Tofu, then add:
- 1/3 cup red bell pepper
- 1/3 cup carrot (grated)
- 1/3 cup scallion or onion (minced)
- 1/4 cup finely chopped thai basil or cilantro
- 1/2 tsp minced garlic
- Set aside
- Mix or process smooth:
- 1/2 cup coconut milk from a can
- 1 tbsp fresh gingerroot (grated)
- 1 T lemon juice
- 1 T lime juice
- 1/2 cup peanut butter (smooth)
- 1/4 t or more crushed red pepper to taste
- 2-4 T soy sauce, to taste
Gently mix all
Serve on bread, crackers, chips or eat plain.
Store in refrigerater.
Tips and ideas:
- All are easy to double or triple..
- Adjust to taste, of course!
