Lunch can present problems. I’m usually starving by noontime, but I don’t want to spend a lot of time preparing anything – and unless there are leftovers waiting in the refrigerator – a meal from scratch is the only option. That’s why a spread like this is worth its weight in gold. It’s quick and easy to prepare, is mighty tasty and very satisfying.
I poached the idea from Feeding the Healthy Vegetarian Family, by Ken Haedrich, but changed it up when I saw that I would have to toast the sunflower seeds and then let them cool. Lunch was due in 30 minutes. So I decided to do the raw thing; and instead of all sunflower seeds, I foraged in the cupboard for pepitas and hemp seeds. I also cut back on the amount of tahini and added miso paste for richness and saltiness. Top with sliced tomatoes, cucumbers, bell pepper, red onion, avocado and/or sprouts.
Sunflower, Pepita & Hemp Seed Bread Spread
Makes a couple of cups
1 cup + 1/4 cup raw, hulled sunflower seeds, divided
3/4 cup + 1 tbsp. pepita seeds, divided
1/4 cup + 1 tbsp. hemp seeds, divided
2 tbsp. tamari
1/4 cup fresh lemon juice
1 tbsp. white miso
1/3 cup tahini
1/2 cup water
1 small onion, roughly chopped
1 celery rib, roughly chopped
2 cloves garlic
1/4 tsp. white ground pepper
Set aside 1/4 cup sunflower seeds, 1 tbsp. pepitas and 1 tbsp. hemp seeds. In the bowl of a food processor, combine all of the remaining ingredients and process until smooth. Stir in the reserved seeds.
Spread on whole grain bread and top with your favorite veggies or use as a dip. The spread thickens as it sets.
Sigh. The last peanut-milk-meal + chocolate post of the 2012 MoFo season! This recipe is based on Cookie Bites by Erika over at Good Clean Food. With my first taste of those nutty-chocolatey bites, I knew I’d be making them at home – and making them again with a few minor twists. Enter peanut milk and peanut meal. By the way, is it sacrilege to say that I’m relieved that the light at the end of the MoFo tunnel is visible??
The little beauty of a recipe above for dairy-free, no-bake cheezcake comes from Somer at Good Clean Food. Pure friggin’ genius. Never a traditional cheesecake fan, I tried this simply because it fascinated me – and I ended up loving the results. The secrets are cashews and Pomona’s Pectin. Soft and creamy with a little bit of lemony tang and then sweetness from the blueberries – you get the true cheesecake experience without a ton of sugar and scary dairy. I messed with the crust, using pecans instead of almonds and adding chia seeds and orange zest, but the only change I made to the cheez (other than coming close to complete disaster because I tried using a food processor for the whole thing rather than my Vitamix…) was to reduce the maple syrup by half and add a little bit of stevia. When you visit Good Clean Food to get the recipe (and you simply must get the recipe), note how much thinner Somer’s slices of cheezcake are. Oops.
First things first: I’ve got to say a big thanks to Your Daily Vegan for publishing my article, Getting It Right and Wrong: A Mainstream Newspaper Tackles Veganism, yesterday. It’s a real thrill to see one’s effort on the “big” (computer) screen. I’d be grateful if you’d take a moment to go read it – and also to explore the site. Heck, start clacking away on the keyboard and submit an article yourself – they don’t pay you, but they don’t tell you what to say, either!
1 very ripe banana, mashed