Nut Tina's Sandwich Spread

1 1/4 cups garbanzo beans, cooked, reserve liquid
2/3 cup olives, chopped
1/3 cup garbanzo liquid
1/3 cup peanut butter
1 1/2 Tbsp. tomato paste
3/4 tsp. Brewer's yeast
1/16th tsp. onion powder (or more)
1/16th tsp. lemon juice (or more)

Mash the garbanzos completely. Add the remaining ingredients and mash well.  Serve on whole grain bread. 

This spread is similar to a Nuteena spread, a commercial, vegetarian sandwich spread no longer produced.

Indian Lentil Sandwich Spread

Indian Lentil Sandwich Spread

1 cup cooked lentils
4 garlic cloves, pressed
2 tsp. coriander, ground
1 tsp. cumin, ground
1/2 tsp. turmeric, ground
1/2 tsp. chili, powdered
1/2 tsp. ginger, ground

Combine lentils with spices and seasonings. Heat in saucepan, cooking gently for about five minutes until heated through. Chill for one hour, allowing flavors to meld. Serve as a sandwich spread or a dip for chips or crackers.

Hummu Yummis!

Rylan loves hummus and so do I, but become discouraged when I note the high price at the grocery store. Fortunately it's a simple and inexpensive food to make at home. And when we do, we make it in quantities for all to enjoy. I usually double or triple the recipe:

Hummus

2 cups garbanzos, cooked
garbanzo liquid, as needed
1/4 cup fresh lemon juice
2 cloves garlic
1/3 cup tahini*
1 tsp. onion powder
1/2 tsp. salt
handful fresh cilantro

Combine all the ingredients except cilantro in a food processor and blend until very smooth and creamy. Add garbanzo liquid as needed. Taste and then adjust seasonings, adding more lemon juice, onion powder, or salt if needed. Add fresh cilantro and blend only until leaves are chopped slightly.

*tahini is sesame butter; be sure to keep the unused portion in the fridge as it oxidizes quickly and becomes rancid if left at room temp.

Serve as a dip for corn or pita chips. Or serve with bread or rice cakes. This is a recipe that improves with age --- it's always better the next day after the flavors have melded.

Sandwich Spreads

My contribution for lunch with friends today were three sandwich toppings. Fresh garden lettuce, herbed butter, and olive-walnut spread were prepared at home and taken on a tray to my friend's and neighbor's home. Here are the instructions for the spreads:

Herbed Butter

1/2 cup Earth Balance margarine

1/8 cup chopped fresh chives

1/8 cup chopped fresh basil

1 Tbsp. chopped fresh sage

Mix together and place in servig bowl. Garnish as desired.

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Olive-Walnut Spread

1 can olives, chopped

1/2 cup walnuts, chopped

1 tsp. tamari sauce

1/3 cup Veganaise, more if desired

Mix together and place in serving bowl. Garnish as desired.

Tofu Salad Sandwich Spread

Tofu Salad served on whole wheat toast is probably one of my favorite sandwiches. Open-faced, it's pretty to garnish with greens like parsley or new lettuce. Enclosed in a sandwich, it packs well for lunches and is always creamy and delicious. Sometimes called Eggless Egg Salad, I prefer to call it Tofu Salad because there is nothing fake about the flavor of this savory spread! Here's the recipe:

Tofu Salad Sandwich Spread

1 lb. tofu, extra-firm
1 can black olives, chopped or sliced
2 - 3 Tbsp. Bill's Best Chicknish'
1/3 cup Veganaise

Crumble tofu into a bowl. Add chopped (or sliced) black olives, Bill's Best Chicknish', and Veganaise. Stir until well blended. Spread on toast or on sandwich bread. Enjoy!

Eggless "Egg" Salad

This is one of my favorite recipes! Although it's wonderful as a sandwich spread, it's also great as a spread for crackers or rice cakes. Sometimes I use it as a veggie dip or as a salad, mounded in a crisp bed of Romaine. This recipe is simple with huge flavor! It's liked by all --- even those who say they don't like tofu. The secret to this recipe is: do not substitute brands. The Chick'nish and Veganaise create a perfect meld of flavors.

1 package extra firm, water packed tofu
1 can olives, chopped
Bill's Best Chick'nish (chicken-style seasoning; do not substitute;health food store)
Veganaise (soy mayonnaise)


1. Crumble the tofu, leaving it chunky.

2. Add olives (I used whole olives and sliced them in thick slices).

3. Season with a fair amount of Bill's Best Chick'nish.

4. Moisten with Veganaise until the consistency of egg salad. Taste and adjust seasonings (you need quite abit of the Chick'nish).