Lentil spread
Lentils
Soaked seaweed ”kombu” (not necessary but lentils
get soft sooner and are more digestible then)
Quite a lot of onion, pepper, carrot, parsley,
celery, marjoram, ginger or garlic
Salt + soya sauce or UME – vinegar
Smoked TOFU
Flour for thickening
Oil
Note: There may be ingredients in the recipes that you are not familiar with. I warmly recommend trying
them. They are available in all good health food shops.
First we roast onion, then add grated carrot, parsley and celery. Next, we add salt, boiled lentils,
chopped smoked tofu and cook together. We season the mixture with ume-vinegar, salt, soya sauce
and spices according to our own taste. I recommend marjoram + garlic, ginger + garlic or garlic + hot
chilli curry (Sonnentor) + ginger or coriander. If necessary, we may thicken the lentils with flour mixed up
with cold water. In the end, we may add a little sesame oil (or other oil) and mix everything in a blender (to
get a consistence of spread). However, it is much better to store just the lentils (not mixed up with oil) and
to make little amount of spread more often (just what we eat at once). Mixed food oxygenates faster and
its quality gets worse. Put hot lentils prepared according to this recipe into preserve jars and screw the
tops (they tighten by heat) – this method is called “Swedish preserving” – temperature ca 80°C. If
stored in afridge, you can eat it for more than one week.
I recommend buying vacuum tops – they are worth the money because you can preserve fresh food 3times
longer than usual. And there is no need to cook so often. Lentils prepared according to this recipe can be
used as a side dish or spread. In the other case it is better to spread a little margarine on the bread first.
Broccoli spread
Broccoli, onion, green pepper (I use smaller ones, light green)
Tomato puree
Shoyu, garlic, basil thyme
Sesame oil (or other oil)
One big boiled potato or corn porridge for thickening
We roast onion on the oil, add sliced garlic, finely chopped broccoli, green pepper, basil thyme and
tomato puree. We stew it, if necessary we add some water, but there must not be any water left at the end
of cooking! If the tomato puree is sour, we may sweeten it with a little malt. When it is cold, we grind
everything in a meat mincer, including the potato or we can add corn porridge. Depending on your taste,
you may also add some olive oil. If you do not need the consistency of a spread, it is better to eat it not
ground. The meal does not oxygenate so fast, can be used longer and is of better nutritious quality then.
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