Bean and Sesame Paté

Source: Ecological Cooking
Date tried: March 1, 2018
Yield: 1 cup
Time needed: about 10 minutes

Prior preparation needed
Soak and cook beans until tender

I found this hummus-like spread very appetizing. Great on toast!

Bean and Sesame Paté

Bean and Sesame Paté
1 cup cooked beans, drained (reserve cooking water)
1 Tbsp. tamari
1/4 cup tahini
bean cooking water as needed
1 Tbsp. minced parsley
1/2 Tbsp dried onion flakes
1 Tbsp chopped scallion
2 cloves garlic , pressed or 1/2 tsp. garlic powder

Grind beans in a food processor.
Mix in tamari and enough tahini to form a smooth, thick paste, adding bean cooking water if necessary to achieve desired consistency.
Add remaining ingredients to season.


American Variations

Source: Diet for a Small Planet
Date tried: August 14, 2013
Yield: As many as you like
Time needed: time to cook filling of choice

This is an idea for a buffet-style lunch. Set out a basket of pita bread, tortillas or rolls and a platter of veggie burgers from the list below. Add options of toppings, seasonings and dressing and let everyone make their own sandwich. For my own lunch today I put Homemade Tofu Burgers on naan bread topped with tomato slices, Homemade Curry Powder, toasted sunflower seeds and a homemade vinaigrette dressing.

American Variations

Continue reading

Spinach Dill Dip

Source: May All Be Fed: Diet for a New World
Date: December 4, 2017
Yield: 3 cups
Time needed: 25 minutes

I have never come across a dip like this and I am still not sure if I love it or hate it. It is an insight on how to make a dip without sour cream. Most of the time goes into prepping the vegetables for the food processor. Once everything is peeled, quartered, crushed, chopped, and grated, it takes only a few minutes to combine. But remember to allow an hour to chill the finished product before serving.

Spinach Dill Dip

Continue reading

Apple Butter

Source: Whole Foods for the Whole Family
Date tried: April 29, 2012
Yield: approximately 3 cups
Time needed: 4 hours (with most of the work done in the first 30 and last 15 minutes.)

After spending two hours in a Tibetan restaurant over lunch I didn’t need supper.  So I made this Apple Butter instead. For the quantity suggested you need a large kettle for the apple cider and a good sized canning kettle for the final processing.  I started off with only 2 cups of apple cider and got a ½ cup of apple butter from it.  I can use that quickly enough I don’t need to seal it.

Apple Butter

Continue reading

Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

(Fresh Green Chili Peppers)

Continue reading

Cashew Cheddar Cheeze Sauce or Spread

Source: Ecological Cooking
Date tried: June 9, 2012
Yield: 3 cups
Time needed:  About 5 minutes

Today I am making the Spread version of this recipe.

A word about this recipe.  I LOVE cheese.  Probably the single reason I have not adopted a 100% vegan diet myself is my love of cheese.  And I love good cheese.  I have tried substitutes and always found them wanting.

This is the one and only “cheeze” sauce I have ever tried that I really like!  It’s great! I love it! It really does have a cheesy flavour without the cheese.  The spread doesn’t quite come off as cheese spread.  The tahini taste is too distinctive.  Nevertheless, it is a really, really good spread.  So try either as needed, even if you too are a cheese lover who never thought any sort of substitute could satisfy.

Cheeze Spread

Cashew Cheddar Cheeze Sauce or Spread
½ cup raw cashews
1 cup water

2 whole pimientos, drained and cut into large pieces (about 1 cup)
½ tsp. salt
½ tsp. Vegesal
2 ½ tsp. onion powder
4 Tbsp. nutritional yeast
1 cup vegetable oil or 2 cups tahini
1/3 to ¾ cup lemon juice to taste

For sauce: Blend together all ingredients except oil and lemon juice.
When mix is very smooth, begin adding oil VERY SLOWLY while processing to thicken.
Add lemon juice and blend briefly.

For spread: Blend together the same ingredients as for sauce.
Then remove mix to a bowl and add tahini in by hand.
Add just enough to get the consistency you like.

Both sauce and spread keep well in fridge and may be frozen for long-term storage.