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Vegan Garlic Sammich Spread

What you need: 

4 cloves garlic
i can white beans; drained
i head kale, stripped of stems
2 tablespoons olive oil
juice of 1/2 lemon
sea salt to taste

What you do: 

Mix all ingredients in a food processor until smooth. That's it! This is a really healthy and VERY garlicky sammich spread! I love spreading this over a chewy wheat bread with tomatoes and sprouts.
If you wish to tone down the garlic taste, you can roast the cloves beforehand.
Chip dip alternative: Pulse until chunky, not smooth, and then fold in chopped tomatoes. Serve with toasted pita or your dip chip.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This was surprisingl good. It's not easy finding kale here in France, so I substituted for spinach. It worked wonderfully. I like using its leftovers as a salad dressing, mixed with a small amount of water and a splash of apple cider vinegar.

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I was a little bit leery at first because I'm not a fan of my bitter greens raw, but this turned out very well.  I didn't have the exact ingredients, so I ended up using green chard and garbanzo beans.  I only used three cloves of garlic because they were huge ones and I didn't find the garlic overwhelming at all (but I love, love, love garlic).  We ate this spread for dinner on homemade whole-wheat bread with lettuce, veganaise, and dijon mustard.  Very different, but pretty good.  I would make this again.

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