vegan recipes

10/30/13 Life , Recipe of the Week , Recipes , Uncategorized # , , , , , ,

Recipe of the Week – Vegan Sandwich Spreads

After a year-and-a-half as a vegetarian, I’ve mostly figured out how to substitute so we can enjoy derivatives of the things we loved as meat eaters. One of our staples, especially in the summer, is a giant veggie sandwich, usually with avocado, tomato, onion, olives, peppers or pickles, shredded lettuce, olive oil, red wine vinegar, and thick kosher salt and pepper. So much cleaner and more flavorful than a sandwich with mayo!

I first came across this spread in its lemon/Greek variation in a Martha Stewart recipe for Greek Sandwiches. It was so good that I immediately started concocting different ways to use it and mix it up. The result is the original (true to form, my version is a lot more half-assed in terms of measurements) plus a delicious cranberry walnut curry spread that’s AH-mazing with sliced apples, lettuce, and a drizzle of olive oil and balsamic vinegar. Both of these are super easy to make, loaded with good quality protein, and perfect as a spread on sandwiches or wraps (my daughter is the envy of her lunch table). You can also use them as a dip for crackers, pita chips, etc. They take all of five minutes to make. For real! Next I’m going to experiment with black or pinto beans with cilantro and mexican spices for a Southwestern flavored spread. measurements)

Vegan Greek Sandwich Spread

I large can of chickpeas (I think they’re 28 ounces?), drained and rinsed

About a cup of rinsed flat leaf parsley

Juice of one lemon

Drizzle of olive oil

Kosher salt and pepper to taste

This one’s easy! Drain and rinse the chickpeas and throw them into a food processer with everything else. Puree until almost smooth, adding additional olive oil if it seems to thick. And voila! This is enough to make sandwiched or wraps for a whole week for our household of five people.

Vegan Curried Cranberry Walnut Spread

1 large can chickpeas, drained and rinsed

About a half cup of walnuts

About a half cup of dried cranberries

About two tablespoons of curry powder (the sweet kind, not the hot kind)

Drizzle of grapeseed oil (you can use olive oil, too)

Salt to taste

In this version I put the dried cranberries and walnuts into the food processor first, blending until everything is chopped into small-ish chunks. Then add the chickpeas, a little olive oil, and the curry powder. Blend until mostly smooth, adding more oil if necessary to get a spreadable consistency. Add kosher salt and additional curry powder to taste and voila! You’re done.

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Michelle Zink is the award-winning author of over seven novels. She lives in New York with too many teenagers and too many cats.
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