Receta Sundried Tomato & Garlic Spread (Vegan) – Repost
Sundried Tomato & Garlic Spread (Vegan) – Repost
ancora una volta/again
I posted a version of this spread a few years back; it is a recipe I remember well and have made on several occasions since. Recently, I made it again for a friend after telling her about its addictive characteristics. Intrigued upon first description, this is a spread that has resurfaced in conversations multiple times, so I finally got in the kitchen and whipped up a batch.
This version is a little different. I added a lot more garlic and used the reserved oil from the sun-dried tomatoes (instead of broth) to thin out the texture. What you see here is more of a dip then a spread. Either way, it rocked. I like to think of it like an analogy. dip : spread: : dulcet: savory.
Sundried Tomato & Garlic Spread (Vegan)
adapted from The Get Healthy Go Vegan Cookbook
- 8 oz. sundried tomatoes in oil
- 6 garlic cloves, minced
- 1 package (about 12 oz) firm, silken tofu
- 1 large bunch fresh basil leaves
- Salt and pepper to taste
Drain tomatoes and reserve oil. Add tomatoes and garlic in the food processor and blend until a paste tomorrow. Add the remaining ingredients and process until smooth. If too thick, gradually add reserved oil to achieve a preferred texture.
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