Tomato Roasted Almond Spread

It's time to talk about spreads. I first was introduced to spreads other than cream cheese, spinach dips and the like when I lived in Europe. Those people really know how to dress their bread! When I came back to North America, it was pretty clear that we were lacking in that area in our grocery stores. My husband complained about the same thing, so it became my goal to figure some kind of spread out. Thank goodness for the internet and creativity because I did finally come across some. Today, I share one of our favourite simple spreads.

It's extremely easy and fast to whip up. Crushed tomato and almonds make up the base and everything else adds the deep flavours.

I can't wait to make one with red pepper to imitate one of my favourites from over yonder!

I've made this both with fresh tomatoes and canned tomatoes, and it turned out delicious every time! In the summer, fresh tomatoes are the way to go though!

This spread is super yummy on fresh homemade bread or with crackers!

Tomato and Roasted Almond Spread
Adapted from Katy She Cooks

what you need:

3/4 cup almonds
14 ounces crushed or whole tomatoes (canned or fresh tomatoes with the seeds scooped out)
1 clove garlic
1 tablespoon paprika
1 tablespoon balsamic vinegar
juice from half a lemon
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil

what to do:

1) In a skillet over medium heat, toast the almonds about 5 minutes until slightly browned and fragrant., about 5 minutes. Be sure to keep an eye on them so they don’t burn. Let the almonds cool slightly (You can also do this in the oven at 350 degrees F for about 15 minutes).
2) If using fresh tomatoes, be sure to seed them.
3) In a food processor or good blender, combine all ingredients except the olive oil. Pulse/blend until smooth, scraping down the sides.
4) Add the 1/4 cup olive oil in a steady stream while blending until nuts are completely ground and the spread has reached your desired consistency (should be thicker).
5) Store in an airtight container and keep in the refrigerator for 1 week.

FREEZER FRIENDLY: This spread freezes well, so I will often double batches. When ready to use, defrost overnight in the fridge. Stir well the next morning and you are good to go!

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Try this in a sandwich or on bread all by itself - you'll love it either way! Are you a spreads kind of person?

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Vegan Sour Cream

I love sour cream. Seriously. When I decided to switch to a plant based diet, sour cream was one of those things that was harder to let go. There's nothing like a good dollop of sour cream with a burrito or pierogi. Thankfully, Tofutti exists, and tastes delicious. Unfortunately, I can't always find it, so I had to improvise.

I experimented with a few different ways of making vegan sour cream (including trying with cashews and apple cider vinegar), but this has been by far my favourite. I might tweak and play a bit more with it, but I was quite pleased with this result! It was creamy and had just the right amount of tang.

It is great on tacos, fajitas, or pierogies, or anything else that requires sour cream, really. I fully intend on finding out what else it can do. Stay tuned to see different ways I've found to use it!

Three Ingredient Vegan Sour Cream
Makes about 1.5 cups

What you need:

Block of Firm Tofu (16oz. /454g), drained
1/4 cup Lemon Juice
1/2 tsp Garlic Salt

What to do:

1) Blend all ingredients together till smooth using blender or food processor.
2) Chill a few minutes and serve.

Store in refrigerator up to one week.

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Have you ever made your own vegan sour cream? Want to tell me about it? 

If you try this one out, let me know how it goes for you! I'll always find you at #MapleAlps :)

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