3 Ingredient Sandwich Spread - Great For Vegan Protein!
Who doesn’t love a creamy sandwich spread? This one is healthy AND delicious … and is super simple to make!
You can add extra herbs and spices. You can also use tinned peas in this recipe. It might take a few minutes less to make and the taste will be a little sweeter.
3 Ingredient Sandwich Spread
(aka Creamy Garlic Pea Spread) from my 3 Ingredient Cookbook:
????
2 cups frozen peas, thawed
2 cloves garlic, minced (or 1/4 tsp garlic granules)
2 tablespoons tahini
In a blender or food processor, add the thawed peas, minced garlic, and tahini. Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides of the blender or processor to ensure everything is well combined.
Taste and adjust the seasoning if desired. You can add salt, pepper, or any other herbs and spices of your choice.
Serve the spread as a dip with your favorite sliced vegetables, whole grain crackers, or use it as a spread on sandwiches and wraps.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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#sandwichspread #healthysandwich #plantbasedprotein
Enjoy xx
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Indian Style Potato Recipe + Vegetable Wrap and Sandwich Recipe | Vegetarian and Vegan Meals Idea
Indian Style Potato Recipe. Easy Vegetable Wrap and Sandwich Recipe. This is great Vegetarian and Vegan Meals Idea
???? Let me know in the comments if you enjoyed my vegan potato recipe.
▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)
530g approx. Potatoes - Peeled and chopped (4 medium size potatoes 610g by weight with skin ) - I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion - finely chopped
1+1/2 Tbsp Garlic - finely chopped
1/2 Tbsp Ginger - finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) - chopped
1/2 teaspoon Ground black pepper or to taste
???? For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage - Shredded
1 cup / 80g Carrots - Julienne cut
1 cup Red Onion - sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE
???? For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce - shredded
???? For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich
???? Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis
▶️ METHOD:
Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.
???? ✅ Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.
Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.
Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.
▶️ IMPORTANT TIPS:
???? Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour
???? If you are not a fan of green peas, you can skip it
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Vegan Meatloaf | Easy Lentil Loaf!
RECIPE:
This Vegan Meatloaf has the best taste & texture! This easy lentil loaf recipe is the perfect vegetarian meal for Thanksgiving, or any other holiday. You can make it up to 3 days in advance, but I recommend cooking it the same day you plan on serving for the best texture. Use canned lentils to save yourself some time, too!
0:00 Intro
0:17 Preheat oven
0:22 Vegan Meatloaf ingredients
2:24 How to prepare the loaf pan
2:48 Meatloaf glaze recipe
3:08 Baking the lentil loaf
3:37 Make ahead tips
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Savory Greens Sandwich Spread // Vegan // Oil Free
*** Note: Accidentally left nut butter off recipe card at the end - please see full list below ***
Here's a link to a simple flatbread that it goes very, very well with.
Ingredients
6 oz frozen greens, FULLY thawed, with the moisture squeezed out
1/2 oz. nut butter
2 T. diced onions
2 t. soy sauce
2 t. balsamic vinegar
Seasoning
1/16 t. garlic
1/16 t. mustard powder
1/16 t. turmeric
1/16 t. smoked paprika
1/16 t. pepper
Mix together well and enjoy!
Lentil Hummus, Dips, and Spreads
Recipes at: CIAprochef.com/lentils/LentilHummusBar
Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Is this the most beautiful dip?
Beet hummus recipe:
#recipes #veganrecipes #plantbased