VeggieBoards banner
1 - 5 of 5 Posts

0 Posts
Here's a "cream cheese" recipe from How it All Vegan.

1 cup soft or medium tofu

1/4 cup cashews

2 tsp sweetener

1-2 Tbs water

1/2 tsp pepper

1/2 tsp salt

Blend all ingredients in a blender or food processor until smooth and thick. Place in an airtight container and refrigerate. It should keep for up to a week.

It's fun to experiment and to add different herbs or seasoning to this recipe.

We also often use hummus and Nayonaise to make sandwiches (my favourite is to use onion sprouts and slices of vine-ripened tomato).

0 Posts
Lentil Spread (great on Pitas and Chapati, it's like a thick Dal)

1 tblsp olive oil

1 clove garlic, minced

2 tsp cumin

1 cup uncooked lentils, rinsed

1-2 cups water

1 Tblsp lemon juice

salt to taste

pepper to taste

heat the oil in a small saucepan, add spices and saute until the garlic begins to toast, Stir in the lentils and 1 cup water and bring to a boil, reduce heat, cover and cook until the water has cooked away and lentils are soft, you may need to add water to get the lentils cooked soft, add by 1/4 cup at a time if necessary. Mash the lentils and add lemon juice, salt and pepper if desired.

Split Pea Spread (great on thick slices of dark, hearty rye bread)

1 cup split peas cooked with bay leaf

2 Tblsp mayonaise (soy, olive oil, regular, whatever)

2 Tblsp lemon juice

salt to taste

pepper to taste

mash beans and add other ingredients.

(optional additions: sunflower seeds, soy sauce instead of lemon juice, parmesan cheese)

Chick Pea Spread ( great on foccacia with red pepper strips )

1/2 vidalia onion, chopped fine

1-2 cloves garlic , minced

1 tblsp olive oil

1/2 cup chopped parsley

1 tblsp chopped fresh basil

1 tsp chopped fresh oregano

2 cups cooked and mashed chickpeas

salt to taste

pepper to taste

saute onion and garlic in oil until onion is soft and garlic begins to toast, add other herbs and saute lightly, just until they wilt. Mash spices into beans.

I also like to make potatoes Masala and mash it to use as a spread.

0 Posts
I put this recipe in another thread but it reeeeally is a yummy sammie!

Avocado butter with tomato relish on sourdough

tomato relish

15 sun dried tomatoes, diced finely

2 crushed garlic cloves

large handful of fresh basil leaves

large handful of fresh thyme leaves, finely chopped

2 T. of extra virgin olive oil

for avo butter

2 ripe avocados

juice of 1/2 lime

1-2 dashes tobasco sauce

sea salt and ground pepper

sourdough or forcaccia

First make tomato relish: Put the tomatoes and garlic in a bowl. Stack 6 basil leaves together, roll them into cigar shape, and slice into thin strips. Repeat with remaining basil. Mix basil and thyme into tomatoes. Stir enough oil to make relish texture.

To make avo butter: Slice each avo lengthwise and remove pit. Peal avos and then place in food processor with lime and tobasco sauce, salt and pepper. Process until smooth.

Spread on one half relish on the other avo butter make sandwhich and enjoy!!!

0 Posts
Similar to Motherofmany's Chickpea spread:

Chickpea Sandwich Filling

1 can chickpeas, drained

minced garlic

minced onion (just a little bit)


olive oil

sea salt

black pepper



pita bread

Mash the drained chickpeas or process in a food processor

until it's chopped up a little. Don't mash until smooth.

It just needs to be broken up a bit.

Add a drizzle of olive oil, minced garlic & onion, salt,

pepper and vegenaise.

Serve in a pita with lettuce and tomato. Easy, fast and yummy!

You could always use different dressing and add whatever

you want (like chopped up celery, scallions, etc.).
1 - 5 of 5 Posts