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Autumn Sandwich Spread

Posted Nov 08 2009 10:03pm

I've been eating a lot of peanut butter sandwiches lately because they're cheap, easy to make, and really comforting. Looking for a slight change of pace I decided to whip up a lentil-based spread with the homey flavors of autumn. This comes together very quickly, especially if you already have some leftover lentils and sweet potatoes on hand. I used mine to make a sandwich with lettuce and panko-coated tempeh. The tempeh was super easy! Just slice the tempeh to your preferred size/thickness, and then coat with some sort of liquid. I used leftover cashew ginger soup. Dredge the tempeh in the panko, and then panfry until golden brown. Delicious!


Autumn Sandwich Spread

2 cups cooked red lentils
1 cup chopped roasted sweet potato/yam
2 cloves roasted garlic
1 tbsp tahini
2 tbsp nutritional yeast
2 tbsp flaxseed oil
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried dill
1/2 tsp dried sage
salt and pepper to taste

Combine all ingredients except herbs/spices in a food processor and blend. Add the spices a little at a time until you get the flavor you want. That's it! Now spread it on bread, crackers, and chips or dip veggies into it. It firms up over time, so might want to add some veggie broth to it for a more spreadable consistency.

Bonus Puppy Photo:

This is Chester, a sweet and mellow little pekingese who was adopted on my last day at the shelter. Chester has epilepsy, which is one of the reasons why his previous family gave him up. His new adopter adores him and I think he will have a wonderful new life!

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