Saturday, 16 June 2012

Sundried Tomato and Olive Spread- vegan

Great with sprouts and/ or avocado on oatcakes, crackers or toast!
I wanted a sandwich filling for work that was quick and easy to make, quite rich in protein and flavoursome too, so I raided my cupboard, set various goodies out on the worktop and set about combining them. I liked it so much I had it for breakfast as well as lunch! Home-made vegan and vegetarian pates and spreads are so versatile to use, plus quick and easy to make from storecupboard ingredients besides tasting so much fresher than bought ones. In this one, ground almonds provide a smoother texture and some protein and tomato puree and miso hold it all together, while the olives make it a cross between pesto and tapenade. If you're a fan of sunny, Mediterranean flavours then you will want to double up these quantities to make larger batches, as the recipe below makes only about 200g! This spread will keep in a jar in the fridge for a few days.

8 sundried tomato halves in oil
10 stoned black olives
4 stoned green olives
1 dsp white miso
1 dsp tomato puree
1/4 tsp coarse-ground black pepper
1 tsp dried Herbes de Provence or basil
1 tab "Parmazano" vegan parmesan or nutritional yeast
3 tabs ground almonds
  • Chop the sundried tomatoes into small pieces no bigger than your little fingernail.
  • Roughly chop/ crush the olives and combine all the ingredients in a bowl. 
  • Adjust seasoning if necessary.
  • Serve on toast, French bread, crackers, oatcakes... even on a jacket potato!

2 comments:

  1. This looks so delicious. Thanks for your suggestion on making the butter without adding oil. My food processor doesn't make it without it and also I try to sneak in coconut oil wherever and when ever possible for the kids to eat.

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