Delicious Walnut Olive Spread makes a vegan sandwich. We loved it with mozzarella style vegan cheese, arugula, and spinach. This vegan sandwich disperse recipe is also very yummy on any type of cracker, or directly from the spoon. Why not? If you need to serve more people make a recipe. Any excess will keep well in the fridge. Total prep & cook time: 15 min – 6 Servings, approximately 1\/2 cup total – Nutritional facts, 61g Serving: 197 cal, 150 fat cal, 18g fat, 2g sat fat, 7g carb, 6g protein, 3g fiber, 238mg sodium, 1g sugars, low Cholesterol, fantastic supply Folate, Vit B12, B6, K, Thiamin, Riboflavin, Niacin, Copper, Manganese.

Gluten-free diet. Estimated glycemic load 1 – Ingredients: 1 cup walnuts, simmer for 4 hours – 2\/3 cup pitted black olives – 1\/4 cup fresh parsley leaf – 1\/4 cup grated carrot – 2 Tbsp nutritional yeast – 2 Tbsp roasted sunflower seed butter or almond butter – 1 Tbsp fresh lime juice – Optional: 1 tsp Braggs liquid aminos or soy sauce – 1\/2 tsp fresh ground black pepper or to taste – Directions: Drain and rinse soaked walnuts – Use a Food Processor: Process all ingredients until finely chopped and clumping together – Insert a bit more nut butter or nutrient yeast as necessary for desired consistency – Scrape out the spread of the kitchen robot bowl using a rubber spatula to get each precious bit – With a Stick Blender: Chop walnuts, parsley and olives in tiny bits – Add all ingredients into a 4 cup pitcher, and mix with a rough Paste with a hand held stick blender – Recipe Tips: Substituting softens walnuts and remove the bitter coating.

Skip this step if you do not care about that. Olives are salty, so is nutrient yeast, and sunflower seed butter has a little salt too. So this spread is well salty without additional salt. If you would like low sodium, leave out the nutrient yeast and use unsalted nut butter. Your comments & questions help improve our recipes, so don’t be shy!.

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