WHAT TO SPREAD ON BREAD ?
Spread from yellow peas (halved is the best)
Yellow peas (halved)
Soaked seaweed ”kombu” (a stripe)
Marjoram, Dried parsley leaves, Lovage
We can add dried or stewed carrots, parsley and
celery (finely chopped celery is very tasty)
Smoked tofu (not necessary)
Onion according to your taste
Sesame (olive) oil
Salt or SHOYU, TAMARI, Cayen pepper may be added (but not for small children)
We put peas into a bowl with cold water and leave it there for at least 4 hours. Then we strain the water
(because peas are flatulent). Next we put them into a pot with cold water (there should not be too much
water, just to cover the peas) and start to cook. We keep removing foam from the surface and do not
cover the pot until there is no foam on the surface at all. It might overflow and make the cooking stove
dirty. Then we add the seaweed KOMBU (cut into cubes, including water where we let it soak).
When the peas are nearly soft, we add SHOYU or TERIYAKI (mixture of SHOYU and different spices,
ginger etc.), salt, spices and finely grated smoked tofu. We warm up the pan, put chopped onion there
and add sesame oil. When the onion is roasted, we add grated carrot, parsley and celery and wait until
all vegetables are soft. Then it is time to add the peas (look more like a mash). We mix everything
together and warm up a little. Healthy people may like some olive oil with it (but this should stay cold,
after adding it we must not cook the spread any more).
We put hot spread into preserving jars and screw the tops (they tighten by heat). If stored in a fridge, we
can eat it for about one week. It is not even necessary to use a blender to make the spread. The hot peas
get mushy while mixing with the other ingredients.
Soya spread
Boiled soya bean (must be soft)
Quality mustard, Chilli
Vegetable oil (sunflower oil for frying – its taste is neutral)
Onion according to your taste
Shoyu (or sea salt)
Water (used while cooking of soy beans – as necessary
Shortly before the soya beans are boiled enough, we add soya sauce (SHOYU or TAMARI) and cook for
awhile. Then we move them into a blender. Next, we add mustard, oil, chilli and some water from
cooking to enable mixing. Finally, we mix in the roasted onion (if you like fresh onion, you can use it). If
your spread is too liquid, you can thicken it – put it into a pan, add a little quality starch to it (e.g. KUZU,
ARROWROOT, organic MAIZENA) and stir well.
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