May 31, 2017

Red vegan spread

Spring is all over us with all its eye catching colors, everything is blooming, so intense....

Intense reddish colors are also the main ingredients in this vegan spread; sun-dried tomatoes, red pepper, turmeric, red onion! It is lovely for brunch, lunch or afternoon snacks and goes well on bread or crackers (we love it on the turmeric and anis cracker posted earlier on the blog!) and also as topping on an avocado sandwich!

….had it the other night as a snack on the crackers for a cosy and inspiring “wine-get-together” with a group of lovely women the other night! 

It only takes about 10 minutes to blend it all – having soaked the almonds and sundried tomatoes overnight! 

 

Recipe: 

Ingredients

Soaking time: 8 hours.

Preparation time: 10 minutes.

1 handful sundried tomatoes

half a red pepper

2/3 cup almonds

2-3 thin slices of red onion

1 handful of fresh coriander

1 fresh turmeric or 1 teaspoon turmeric powder

2 teaspoon tahin

1 small garlic

2 spoons of fresh lemon juice

1 teaspoon tamari

1-2 spoon olive oil (add more if you like, this will make it easier to blend)

1 teaspoon hemp seeds (optional)

 

  

How to:

1. Soak almonds for 8+ hours and sundried tomatoes for min. 2 hours.

2. Mix all ingredients together and blend well for some minutes until you get a soft spread with all ingredients blended.

Keep the spread in a bowl - maybe wrapped with a foodwrap - and you can store it in the fridge for approx. one week.

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