This is the spread collection (pålegg in Norwegian) I've been making over the years and now I finally got it all organized and neat so that you can have it! It's also kind of an upgrated and translated version of this one.
Spreads are smooth, easy and fast to make and you can use them for so much! Like salad dressings (with just a bit more water) or just as dips, as spreads on bread and crackers, or with pasta. And all you need is a blender, a hand mixer or a food processor, put all ingredients inside and Brrrrrrrrrr: finito! Perfect for those wanting a fast meal that doesn't need too much processing and at the same time provide you with lots of nutrients and energy! Sometimes I only eat this with some raw veggies, because I'm too lazy to make anything else.
Some of these recipes may contain things like steamed potatoes and carrots, which makes it a great opportunity to use your leftovers when making, say, soup with the mentioned ingredients.
Nut butters and cheeses are a bit more of a hassle, depending whether you have a good quality machine or not. So I'm not going to include them here, since this post is dedicated to easy vegan spreads only.
You can freeze many of these for later use!
THE COMMON HUMMUS:
1,5 cup (about 250ml) cooked chickpeas.
2 tablespoons olive oil
1 tbsp tahini (sesame paste)
1 teaspoon garlic powder or 1-2 garlic cloves
1 tsp Himalayan salt or sea salt.
1 tsp coriander powder
1 tsp cumin powder 1/2 squeezed lemon juice
Another version of this could be:
With sweet potato: Just add 1/2 cooked/steamed sweet potato to the mix!
(You could make it without chickpeas, but then it would just be called mashed potatoes, I guess)
Yet another version, which I call "red hummus", simply add these ingredients to the mix:
0,5 cup (120ml) sundried tomatoes
1 tsp turmeric powder
1 tsp paprika powder
1 tsp black pepper
You might want to add some more water or oil if the consistency is too sticky, dry or not smooth enough. It should be super smooth. If the consistency is too runny, then oops! you added too much water, so you can call this a dressing now.
1.5 cup (about 250ml) cooked lentils.
1 tbsp tahini
1 tbsp sesame oil / olive oil
1 tbsp Dijon mustard
½ squeezed lemon juice
¼ tsp Himalayan salt
¼ tsp black pepper
1-2 garlic cloves or ½-1 tsp garlic powder
With white miso (instead of mustard) and / or with steamed potatoes,
For a special something try with: hemp oil and parsley.
The taste reminds me of a tuna salad or something like that.
BLACK BEAN SPREAD: (Perfect for veggie tacos!)
1,5 cup (about 350ml) cooked black beans
0,5 cups (about 120ml) sundried tomatoes (soaked them over night!)
2 tbsp olive oil
1 tsp cumin powder
1/4 tsp chili powder or cayenne pepper (it depends how strong you want it, of course)
1,5 tsp paprika powder
1/2 tsp Himalayan salt/sea salt
1 tsp Black pepper
1 onion, finely chopped
2 cups (400ml) mushrooms, chopped. (I used common champignons, but any mushroom goes well here! Well, maybe not the magic ones)
6 garlic cloves
1-2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Himalayan salt and 1 tsp pepper
On a pan, fry the onions, garlic and mushrooms with 1 tablespoon oil, when it starts to heat up add salt and pepper. Let it chill for 5 minutes, add balsamic vinegar. Lastly put everything in the machine and run until it becomes a smooth and creamy consistency.
You can use soy sauce instead of balsamic vinegar!
You can also add 1 tbsp tahini or coconut milk and it'll become creamier and awesomer.
Pesto seems so fancy, yet it is extremely easy to make. Fancy are the basil leaves, you'll need a big bunch if you are a pesto person like me.
(Best to use a food processor here)
Pesto is my favorite food in the world. Loved it since the first time I tried it. When I was a little girl, I wanted to have pesto on everything; pizza, crackers, pasta, and just by itself. My grandfather is an awesome cook and he makes a pesto that is amazing, not using any cheese or pine nuts (which is good because I don't particularly like them), instead he uses walnuts. You can use pine nuts if you wish. If you are allergic to nuts, use sunflower seeds.
3 cups (700ml) fresh basil leaves - (from about 3 potted plants)
1-2 cloves garlic
2 handfuls Walnuts
0,4 cups (100 ml) Extra virgin Olive oil
1/4 tsp Himalayan/sea salt.
You can also use other herbs or veggies, instead of basil, such as: Kale, Parsley or Spinach.
SESAME DIP (OR DRESSING)
1 cup (230ml) shelled sesame seeds (soaked overnight)
1 cup (230ml) water (more water if making a dressing)
½ squeesed lemon juice
1 tsp Himalayan/sea salt
3 tbsp sesame oil (cold pressed)
2 tsp coriander powder
1 tbsp white miso paste
You can also add steamed carrot/sweet potato and 1 tsp curry paste for extra spiciness!
RAW BEETROOT AND CARROT SPREAD:
This one is a bit sweet, because of the vegetables used here. The color is so pretty it works really well for children too! You can eat it together with the sesame dip; they make an awesome combo.
(Best to use a food processor)
0,4 cups (100ml) sunflower seeds (soaked overnight)
½ beetroot, cut in chunks
2 carrots, cut in chunks
1 apple cut in chunks
½ squeezed lemon juice
1 tsp applecider vinegar
¼ tsp Himalayan salt
½ cup (118 ml) water
1-2 tbsp coconut milk
Run sunflower seeds in the machine until it becomes a smooth paste. Add all the other ingredients and run again until it becomes soft and creamy, carefully add water as much as needed. You may not need so much, it depends on the vegetables and fruit you're using; water content may vary.
CASHEW "CHEESY" DIP
1 cup (230ml) cashews, soaked overnight or about 4 hours - or 2 if using warm water (not boiled!)
1 tbsp squeezed lemon juice
1 clove garlic
½ tsp dried thyme.
1 tsp sea salt/Himalayan salt
1 tbsp nutritional yeast
for another version you can use: 1 tsp hot curry powder or chilli powder/cayenne pepper, or any other spices you like.
Once again, run everything on your blender and there you go!