Spread Trio – simple and delicious

Long-time promised. Finally I managed to upload this post on spreads – I’ve got quite some questions about this and here are three different spread ideas to make your bread more exiting. But not only for bread – these spreads can also be used as dips for crackers or salt pretzels. They are super easy to make and store in the fridge. Are you curious now? Then keep on reading!

Avocado and hummus – these are the standard spreads, vegans tend to use. Of course you can also go to a supermarket and buy some kind of spread but apart from hummus most people don’t know how to make a spread themselves. It took me quite a while until I started making spreads myself but now I love it. I can only encourage you to give it a try – you won’t regret it. You can get so creative, throw in any kind of ingredients and experiment until something good comes out.

The spreads

For this post I decided to share three of my favorite homemade spreads. They are all different so I think everybody should find one (or maybe two) he or she would like to try. We have a lentil-carrot spread, tomato-bell pepper and cashew-garlic. You won’t need a highspeed blender – a handheld blender or some kind of blender will do fine.

I served these spreads to my family and what can I say – there were no leftovers. The good thing is that even if there are you can easily keep the spreads in the fridge for a few days or serve at a buffet.

Diverse and delicious

The spreads do not only work on bread but also in other food-situations. For example they can be used as dips for veggie sticks. The lentil spread is really great to thicken any sauce and the tomato spread makes a great casserole ingredient. Last but not least you can use the cashew-garlic spread as topping for your baked pizza or pasta.

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Spread Trio

Pimp your bread!

Author Tanith Schmelzeisen

Ingredients

Lentil-carrot spread

• 200 g yellow lentils
• 2 carrots
• 2 tsp vegetable broth powder
• 380 ml water
• 25 ml coconut milk
• 1/2 tsp salt
• 2 tsp curry powder
• pepper to taste
• 1 tbs coconut oil OPTIONAL

Tomato-bell pepper spread

• 2 red bell peppers
• 200 g tomato paste
• 1/2 tsp garlic powder
• 50 g walnuts
• 20 g olive oil
• 1 tsp Italian herbs
• 1 tsp salt
• 1 tbs agave nectar

Cashew-garlic spread

• 200 g cashews
• 3 tbs soy yoghurt
• 1 tsp garlic powder
• 1 tsp salt
• 2 tsp mixed herbs
• 2 tbs nutritional yeast

Instructions

Lentil-carrot spread

• First rinse the lentils with hot water. Cut the carrots into cubes. Then add lentils, carrot cubes, vegetable broth powder and water into a pot and bring it to a boil. Cook for about 10-15 minutes until the lentils are soft.
• Let the lentils cool down. Combine with the rest of the ingredients and puree until smooth. Store in the fridge.

Tomato-bell pepper spread

• Preheat the oven to 160°C. Cut the bell pepper into stripes and place on a baking tray lined with parchment paper. Bake for about 30 minutes until the bell pepper is nice and soft.
• Let cool down. Combine with the other ingredients and blend until no chunks are left. Store in the fridge.

Cashew-garlic spread

• Soak the cashews for at least two hours in water (even better over night). 
• Drain the water and blend the soaked cashews with the other ingredients until smooth. Store in the fridge.