Weekday Vegetarian: Vegan Sun-Dried Tomato Spread for Entertaining or for Everyday
Photo: Kelly Rossiter
This is the time of year for barbeque and cocktail parties. So many canapes involve meat or dairy products, so it's great to find a recipe that all of your guests can eat. This sun-dried tomato spread is so creamy, people might think it has mayonnaise in it, but the secret is silken tofu.When I had my big dinner party last week, I served three different toppings on crostini; this sun-dried tomato spread with a sprig of basil as garnish, a green pea puree and my homemade rhubarb mint chutney. Even if you aren't planning a party, this is a great spread to have on hand. It's delicious as a base for a grilled vegetable sandwich, or you can spread it on a bagel instead of cream cheese and it's quite satisfying. The picture is the spread on homemade soda bread, which is vegetarian, but not vegan.
It only takes a few minutes to make, and was very easy. I used dry tomatoes which I re-hydrated as the recipe calls for, rather than those packed in oil. You could probably use those as well, but it might change the taste a bit. Then of course, you would skip the first step. If you are using the dry tomatoes, save the soaking liquid and add it to vegetable stock or soup.
This recipe is from The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD and Robyn Webb.
Sun-Dried Tomato Spread
1/2 cup sun-dried tomatoes
2 garlic cloves
1 package firm low fat silken tofu
1/4 cup loosely packed fresh basil leaves
Kosher salt to taste
Black pepper to taste
1. Cover tomatoes in boiling water and allow to soften and re-hydrate for 5 to 10 minutes. Drain and squeeze out any excess water.
2. Place tomatoes in a food processor with garlic and process until well chopped and a paste begins to form. Add tofu, basil, salt, and black pepper and process until smooth.