Tag Archives: spreads

Cheesy Sun Dried Tomato White Bean Spread

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As you well know, we’re big fans of beans in this household. Whether roasted into crunchy snacks, mashed into burgers, baked into brownies, or blended into dips and spreads, beans are one of the most versatile kitchen staples I can think of. As such, they make a rather large appearance in my diet.

I am a condiment fanatic, and as such, I am always in search of something new to put on my condiment plate (yes, I have a dinner plate, and a condiment plate – it’s important). Hummus makes an appearance on quite a frequent basis, recently with a hefty dose of roasted garlic and carrots. I wanted something a bit creamier this time, though, and great northern beans were the perfect fit.

The sun dried tomatoes lend a slightly sweet element, while the garlic adds just enough heat.  A bit of nutritional yeast rounds out the flavor, making this spread not only cheesy, but quite savory.

I’ve only eaten it as a vegetable topper so far, but I can imagine this spread doing quite well as the base for a pizza, or even stirred into pasta and other grain dishes for an extra kick of flavor and creaminess.

IMG_6676Cheesy Sun Dried Tomato White Bean Spread

Makes 2 cups

Ingredients

•1/4 cup sun dried tomatoes, soaked in warm water for at least 30 minutes and drained*
•1/4 cup unsweetened, unsalted sunflower seed butter*
•2 tablespoons warm water
•1/2 teaspoon sea salt
•1 large or 2 small cloves garlic, minced
•1 1/2 cups great northern beans (rinsed and drained, if canned)
•3 tablespoons nutritional yeast

In the bowl of a food processor combine the sunflower seed butter and warm water. Process until a creamy mixture forms.  Add the rest of the ingredients and process until a homogenous mixture forms, scraping down the sides of the bowl as necessary.

Notes: Save the tomato soaking water to use as a base for soups, to cook grains in, etc. If you only have salted sunflower seed butter on hand, begin by adding just 1/8 teaspoon of salt, and adjust as necessary.  An equal amount of cashew butter or tahini may be substituted for the sunflower seed butter.

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Looking for other cheesy ideas? If you haven’t had Gena’s “Pizza Cheese” yet, I highly recommend giving it a try.

In more of a saucy mood? Angela’s “Quick and Dirty 5 Ingredient Vegan Cheeze Sauce” is just what you’re looking for.

What are your favorite ways to add a cheesy flavor to your meals? Any other favorite “cheese” recipes out there?

Salted Chocolate Sunflower Seed Butter

chocolate sunflower seed butter cutting board

Growing up, I was never the greatest fan of nut butters. While all of my friends gladly ate peanut butter and jelly sandwiches for lunch, ants on a log for snacks (one of Justin’s favorites), and spoonfuls of peanut butter straight from the spoon, I preferred other things. Things like hummus, olives, and mustard, usually with pretzels or pita, for every meal and snack (besides breakfast). I just didn’t get peanut butter. Things have changed over the years, and I slowly began to realize the greatness not just of peanut butter, but of all nut butters. In fact, it wasn’t until I became vegan that nut butters became a regular part of my diet (not out of necessity, but because I truly began to enjoy them).

The real epiphany came when I discovered Peanut Butter and Co., which produces many wonderful varieties of peanut butter such as Mighty Maple (my personal favorite), Dark Chocolate Dreams, and Cinnamon Raisin Swirl. Around the same time, I also found Justin’s Nut Butter, which helped me develop an obsession with maple almond butter (do we see a theme here)?

chocolate sunflower seed butter cutting board

These nut butters, while quite irresistible, are also quite pricy. Which is why I began to make my own. There are endless flavor combinations, and they can be made at the fraction of the cost of store-bought brands. I now only buy the above-mentioned nut butters as a special treat, but make my own on a regular basis. I’ve tried countless variations, and at this point it’s hard to choose one absolute favorite. But, I think I can safely say that this is my favorite sunflower seed butter.

If you’ve never tried sunflower seed butter, you’re in for a real treat. Roasted sunflower seeds transform into a very creamy and satisfying butter by themselves, but the addition of chocolate, sea salt, and just a touch of coconut sugar here make this feel decadent and dessert-like. I have been known to enjoy a spoonful or two straight from the jar before it ever hits my intended delivery vehicle. Why waste a perfectly good apple when what you really want is the dreamy chocolate sunflower seed butter on top? Another plus? If you’re allergic to tree nuts, or know someone else who is, this sunflower seed butter is perfect for you (or to share, but you probably won’t want to).

chocolate sunflower seed butter jar

Chocolate Sunflower Seed Butter

Ingredients

•1 1/2 cups roasted unsalted sunflower seeds
•2/3 cup chopped dark chocolate (I used 82% cacao content)
•1/2 teaspoon sea salt
•1/2 teaspoon vanilla extract
•2 teaspoons coconut sugar, plus more if desired*

1. Place sunflower seeds in the bowl of a food processor and process until a smooth paste forms, stopping to scrape down the sides of the bowl if necessary.

2. Add chocolate, sea salt, vanilla, and coconut sugar, and process until the chocolate is completely incorporated.

3. Taste, and adjust sweetener according to your preference.

Notes: Any granulated sugar can be substituted for the coconut sugar, but I do not recommend using any liquid sweetener, as it affects the texture of the finished product.

chocolate sunflower seed butter knifeHave your snack preferences changed over the years, or have your tastebuds remained unchanged? Any other favorite homemade or store-bought nut butters? What is your favorite way to enjoy nut/seed butters?

Coconut Vanilla Date Butter

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I’m sure that by now, most everyone reading this has heard of the magical substance that is coconut butter. It is so versatile, and most importantly, quite delicious. Perhaps even more versatile, though, are dates. Just as simply as dried coconut can be ground into coconut butter, so, too, can dates be whirred around to form date paste, a wonderful, complex, and rich natural sweetener for anything from savory sauces to the sweetest of treats. Now, we know that both coconut and dates are wonderful on their own, but what if we were to combine the two? And perhaps add a dash of vanilla to the mix? We would be left with an utterly heavenly combination, perfect for spreading on toast, dolloping on warm oatmeal (or overnight oats!) or simply eating straight from the spoon. I do imagine that this spread would be equally, if not more lovely with the addition of a bit of cocoa powder, or even melted chocolate. Of course, I’ve not yet tried that variation, but I’ll report back just as soon as I do.

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I tend to buy my dates and coconut in bulk from Nuts.com. They have a wonderful variety of dried organic fruits, nuts, and nearly every other specialty baking item I ever find myself in need of.

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 Coconut Vanilla Date Butter

Ingredients

•1 cup unsweetened shredded coconut
•1 cup packed pitted dates (I used a combination of Barhi and Medjool, but any variety will work)
•1 teaspoon vanilla extract

1. Soak dates in warm water for 30 minutes to an hour.

2. Process coconut in a food processor until it forms a buttery paste.

3. Remove dates from soaking water and add to food processor along with the vanilla. Continue to process until the mixture is smooth and homogenous.

Store in an airtight container in the refrigerator.

IMG_5752Apparently, cats are fans of dates, too!

What are your favorite homemade spreads? This coconut date butter is a close second to my favorite, chocolate sunflower butter.