SPICY RED LENTIL SPREAD

SERVES 1 PORTION

1⁄4 cup (50 g) red lentils

3/4 cup (150ml) vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. curry powder

1/2 tsp. ground coriander

pinch of red pepper flakes

1/2 tsp. sea salt

1/2 tbsp. olive oil

2 drops of liquid smoke (optional from a delicatessen or online)

NUTRITIONAL VALUES

Calories: 248kcal
Fat: 8.2g (1.2g S.Fat)
Carbs: 32.1g
Protein: 13.2g
Sugar: 1.9g
Sodium: 1000mg

METHOD

Drain the lentils thoroughly after rinsing them in a strainer.

In a small saucepan, bring the stock to a boil, cover, and cook for 15 minutes, then set aside to cool. Purée the lentils and any remaining stock with the spices, salt, oil, and liquid smoke (if using) in a handheld blender until smooth.

Simply pack your favourite fresh bread to go with all of these spreads.

SANDWICH SPREAD

SERVES 1 JAR

1/2 cup (125ml) vegetable stock

1 onion

14 rice cakes

1 tbsp. sunflower oil

21⁄2 tbsp. tomato purée

2 tbsp. chopped chives

1/2 tsp. sea salt

pinch of freshly ground black pepper

1/2 tsp. dried marjoram

pinch of sweet smoked paprika

NUTRITIONAL VALUES

Calories: 1232kcal
Fat: 21.4g (2.8g S.Fat)
Carbs: 233g
Protein: 25.2g
Sugar: 15.6g
Sodium: 1852mg

METHOD

In a small saucepan, bring the stock to a boil. Place the onion in a bowl after peeling and finely chopping it. Combine the rice cakes, hot stock, oil, tomato purée, chives, salt, pepper, marjoram, and sweet smoked paprika in a mixing bowl.

SOY LABNEH AND PUMPKIN SEED SPREAD

SERVES 1 JAR

2 cups (500 g) soy yogurt

2 tbsp. vegan sour cream

2 tbsp. good-quality pumpkin

seed oil

1 tsp. sea salt

pinch of freshly ground black pepper

3 tbsp. pumpkin seeds

NUTRITIONAL VALUES

Calories: 758kcal
Fat: 44.1g (11.4g S.Fat)
Carbs: 65.5g
Protein: 33.1g
Sugar: 38.1g
Sodium: 1948mg

METHOD

Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it and transfer the soy labneh to a bowl. Using a handheld blender, purée it with the sour cream, oil, salt, and pepper.

Set aside a few pumpkin seeds for decoration before finely chopping the rest and toasting them in a dry pan. Allow to cool slightly before folding into the labneh. Pour into a tightly closed container and top with the remaining pumpkin seeds.