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More Satisfying Savory Sandwich Spreads- Plant-Based (Vegan)

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Sandwiches have an interesting history (see the bottom of the article) and most adults today, even the vegan ones, probably grew up eating an array of different types of fillers between the slices of bread that made up their sandwich: peanut butter and jam, egg salad, baloney, salmon, grilled cheese, roast beef, and burgers, to mention a few. Fast forward to the 2020s when the value of  vegan food on the worldwide Market has topped 15 billion dollars , it would seem that millions of folks have opted to at least give plant-based food a try and millions of others are "all in" vegan. Recipes for Healthy, Delicious, Plant-Based, Savory Sandwich Spreads The following recipes were chosen for this article on the basis of their deliciousness factor. They are largely whole food, plant-based, so the ingredients do not include any animal products such as dairy, eggs, meat, fish, or fowl. Salt is used in very small quantities, if at all. Suggested herbs and spices are minimal. As in maki

Samm'n Spread

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  There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish. This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers! INGREDIENTS:     2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rin

Simple Tofu Spread

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 This tofu spread is very tasty and satisfying in that bulky protein way tofu imparts. It is creamy and substantial. Our son thinks it is vaguely reminiscent of *liverwurst*-- not as salty or as greasy or as troubling to think about though. Ingredients: 14 oz. Extra Firm tofu, drained 1/2 cup fine chopped red onion  1/4 cup Tamari or soy sauce 1/2 teaspoon garlic powder 1/2 cup chopped cilantro  1/2 cup walnuts 2 teaspoons peanut butter 1. I made this spread in my small food processor, but you can also make it by hand. Start by either chopping the walnuts finely with a knife or in the food processor. 2. Combine all ingredients in the mixing bowl or the bowl of the food processor. Crumble up the tofu into small chunks. 3. If you using a bowl, you may want to also use a potato masher to get the process of a smooth spread started. In the food processor pulse and scrape down until a nice smooth sauce results. 4. If you are doing it by hand, you might actually need to get in there with your

Carob-Peanut Butter-Date Bars

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Here is another carob-peanut butter recipe, this one with dates, to satisfy any sweet tooth or desire for a fancy dainty for whatever occasion. The recipe was inspired by my son's stopping to take a very pricey date peanut butter bar off the shelf in the health food section of the grocery store where we were shopping together. I checked out the ingredients and suggested we could make a half-pan of squares for about the price of the teeny bar. 😋 (Scroll to bottom of this recipe for other carob recipe links) Ingredients: For the Bars 1 cup medjool dates, pitted 3/4 cup peanut butter 1/2 cup maple syrup 1 cup millet flour (or oat flour) 1/2 cup carob powder 1/2 cup finely chopped nuts (e.g., almonds, walnuts, pecans, or fine coconut shreds) A pinch of salt For the Carob Icing: 1/2 cup carob chips 2 tablespoons peanut butter Nuts for topping (optional) Instructions: Bars: Step 1 In a food processor, combine pitted medjool dates, peanut butter, and maple syrup. Blend until it forms a

Peanut Butter-Carob Energy Balls

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  I think you will really enjoy these peanut butter-carob energy balls-- they are really easy to make, and they taste divine!  The recipe came about when a friend suggested that they would be a nice recipe addition after she read about the carob-banana cake. These energy balls are treats at our local health store... this is my take-off on that deliciousness. (Scroll to bottom of this recipe for other carob recipe links) INGREDIENTS: 1/2 cup carob powder/flour 1    cup millet* flour (I ground mine up in the Vitamix) 1/2 teaspoon cinnamon Pinch of salt (optional) 1/2 cup toasted pecans or walnuts, chopped fine 3/4 cups peanut butter 1/2 cup maple syrup For Icing: A cup of carob chips for icing, along with a teaspoon of coconut oil, and/or coconut shreds or crushed pecans METHOD: Step 1: Stir together the carob powder, millet flour, pinch of salt (optional) and cinnamon in a medium bowl.  (You could also use oat flour. We like millet because it takes on the flavor of the other ingredients

Carob-Banana Cake

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  This is a pretty little cake in many ways. It is short and round, and easy to decorate 😋And, because it is made from carob and not cocoa, it has NO theobromine and actually has some iron. It also contains no processed white or brown sugar, and no oils-- maple syrup, unsweetened apple sauce, and flax eggs do the heavy lifting of sweetening and lightening. It is not too hard on the health, and it is really tasty! Give it a try! (Scroll to bottom of this recipe for other carob recipe links)O Ingredients 2/3 cup/ 200 g of unsweetened apple sauce 3 tbsp maple syrup 1 1/4 cups/150g spelt flour  1/2 cup/ 75g carob powder 2 tsp baking powder 3-4 very ripe bananas 2 flax eggs (2 tbsp ground flax seed in 5 tbsp of filtered water or soy milk) A few drops almond essence Method STEP 1 Stir together the apple sauce and  maple syrup. Make the flax eggs in another small container. STEP 2 Sift the flour, carob powder and baking powder into a large mixing bowl and set aside. STEP 3 Mash the bananas i

Carob-Peanut Butter Muffins

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Fudgy Plant-based Carob-Peanut-Butter Muffin These fudgy peanut butter muffins are not only delicious but also healthier than you might guess. The carob-oat flour combo-- along with a cup of self-rising* all-purpose flour (see instructions below if you can't find self-raising flour)-- are fibre-full and nutritious. The peanut butter and soy milk amp up the protein content, and the carob chips sweetly bring it all together-- Yum! ( Scroll down to the bottom of the page for   o ther carob recipes you might enjoy) INGREDIENTS: Whisk the following dry ingredients together in a large bowl: 1 cup self-raising flour 2/3 cup quick-cooking oats 1/3 cup roasted carob powder 3/4 cup coconut sugar Set oven for 400 F/ 200C Stir in, mixing until combined: 1/2 cup peanut butter (creamy or crunchy) 1 cup soy, or other unsweetened non-dairy milk 1/2 cup carob chips Scoop into 12 small or 6 larger baking cups (I use these silicone ones ) Bake for 15 to 20 minutes. Cool in pan for a few minutes, and