I made a new spread last night that I am really enjoying that I call Italian Tempeh Spread.
1 can canelli beans (though next time I make them I have some bulk great northerns I will use)
1 8 ounce package of tempeh
Toffuti Better Than Cream Cheese
A vegan cheese spread/vegan cheese slices
I heated olive oil in a fry pan and grated the tempeh, and it crumbled right up. I put it in with the heated olive oil and sprinkled it with Italian seasoning. I cooked it until it was turning slightly brown.
I drained the canned beans, and then put them in a mixing bowl. I mashed them with a fork and stirred in the tempeh. I stirred the mashed beans and tempeh together then added a few spoonfuls of veganaise until it would make the desired consistency I wanted.
I purchased a three pack of Italian seasonings from Target: classic Italian seasoning, Sicilian-inspired pizza seasoning, and Tuscan-inspired herb seasoning. I added a teaspoon of each to the mixture, and mixed it all up.
I spread Toffuti Better Than Cream Cheese on one slice of bread, pizza sauce on another slice of bread, my Italian Tempeh Spread, and I put a couple slices of Toffuti cheese slices on the pizza sauce side and put a layer of alfalfa sprouts on there as well. I put the sandwich open in my toaster oven and toasted it up for about 5 minutes, until the bread was golden brown.
IT WAS DELICIOUS!
This is my NEW favorite sandwich!
I plan on making some cashew cheese spread tonight to use in place of the cheese slices.