Category: Vegetarian
Cuisine: Eastern Europen
Yields:
10 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
Vegetarian, in this case vegan spreads for toasts, sandwiches and crackers present a great alternative to cream cheeses and cold cuts. The one I am offering today has more protein than meat and is a good source of iron, vitamin B, potassium, phosphorus and calcium.
I never get tired of this spread because it perfectly imitates the flavor of meat. I love having it on a piece of whole grain bread, topped with pickled jalapeños.
Here is my simple recipe for pickled jalapeños:
Refrigerator Pickled Jalapeño Peppers
Ingredients
Adjust Servings
Instructions
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Drain the beans off all liquid. Set aside. Dice the onions and, using a box vegetable shredder, coarsely grate the apple. In a medium-sized skillet, pour vegetable oil. Turn the heat on and sauté onions until golden. Add shredded apple and sauté for an additional 2-3 min. Let it cool.
-
Using a potato masher, crush the beans. Leave a few pieces untouched to have some structure in your spread. Add onions, salt, black pepper and marjoram. Stir well, cool in the fridge and serve.
Notes
My favorite Box Grater (paid link).