I’m back with a new recipe for vegan alkaline food. Last time I blogged about lentil sandwich spread. This time I’m doing another spread – inspirered by a store bought one that I like. But as I found out it contained egg and sugar I wanted to try to make a homemade version.
100 grams of organic soy beans – soaked for 12 hours – and cook in boiling water for 45 mins with 1/2 teaspoon of baking soda. The baking soda is put in to soften the beans.
4 shallots – finely chopped
2 cloves of garlic
2 sticks of celery – finely chopped
Small handful of lovage (or other herb)
1-2 tomatoes – finely diced
1 teaspoon nutmeg
2 tablespoons Tamarind (if you have) if bought in blocks with seeds – dissolve 2 tablespoons in 1 dl water for 30 – press off the tamarind from the seeds and drain.
Fry onion, garlic and celery for 5 min in sunflower oil – add the tomato and lovage and fry for another 5 mins.
Add the tamarind for the last minute.
Add the beans to the pan and season with salt, pepper, lime and nutmeg. Cook for 10 min on low heat – stir a couple of times.
Leave to cool and blend. Add some ekstra oil or water.
Have on homemade bread with out yeast – use baking soda instead. I’ll be blogging about bread at a later point.
You can also spread it on lettuces or other veggies or have it as a dip.
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