Image
  Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet? Taste: Tartness with a Twist Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners. Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes. Nutrition: What They Have in Common Crabapples and rhubarb share some key nutrients: Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality. Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels. Potassi

Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)



Popular Nuteena was removed in 2005
Wikipedia image

Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold.  This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original.

PUT IN BLENDER:

*15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid)
*2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking)
*1 1/2 tablespoons/22 ml tomato paste
*1/4  teaspoon/1.25 g onion powder
*1/4 teaspoon/5 ml lemon juice

💞Blend all above ingredients until smooth.

🍜Pour into a large bowl and add following ingredients: 

*2/3 cup/ 120 g olives, chopped
*1/3 cup/80 g peanut butter

Mix well.

 🥪Makes 1 1/2 cups of yummy spread. 

 Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun.

I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtract an ingredient that made it just right?

**This recipe was supplied by Wyona Hertwig, a wonderful vegan cook and dedicated Vegetarian School organizer and teacher. 


Comments

Anonymous said…
Why separate the garbonzo beans from the liquid and then blend it in instead of just adding it all at once? Could you include what type of olives?
Hi there-- the garbanzos are separated from the liquid (aqua faba) so that is possible to measure out the correct amount of fluid and avoid "soupiness". Use your choice of pitted olives. Thanks for asking!
Anonymous said…
I’d love to hear if anyone else has tried this. I tried another copycat recipe that I found online and it was not good at all.
find the nuteena-like spread to be a very pleasant-tasting savory. You could amp up the flavor by adding a 1/4 teaspoon more salt, or add in something like Marmite for that yeasty zing. Add the flavors that you like. But it has a nice mild base that is not bad-tasting to most folks. Thanks for commenting.

Popular posts from this blog

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)

Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Shirley's Sweet and Sour Sauce

Apple Duff Dessert (Suggestions for Gluten-Free and Vegan Subs)

Russian Potato-Green Bean-Sauerkraut Soup (Vegan, Gluten-Free)

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Healthy Choices Wellness Weekend with Dr. Darlene Blaney, PhD Nutritionist and Lifestyle Speaker