According to the internet, Tuesday (November 1st) was World Vegan Day. I didn’t realize this until around 3 in the afternoon, but I’d accidentally eaten vegan all day. So, I decided to keep up by making a sandwich spread from <a href=http://www.barnesandnoble.com/w/500-vegan-recipes-celine-steen/1102496158>500 Vegan Recipes</a>.
<img src=”http://img2.imagesbn.com/images/45490000/45496917.JPG”, alt text= “500 Vegan Recipes”>
When I planned on making a spread this week, I thought I could take it to school and eat it with crackers. I love crackers. So, I used the CSA kale that I had and some other ingredients in order to make kale tofu spread. It started with simmering some tofu on the stove. (It called for soft tofu, I accidentally bought firm. I went with it anyway.) Once that was done, I wilted the kale on the stove with some garlic. Yes, the kale does look a little on the old side, but it tasted fine.
Then, I tossed the kale into the food processor and pulsed it a bit. To the pulsed kale, I added tahini, nutritional yeast, miso, sea salt, and the simmered tofu.
At this point, my kitchen smelled like tahini. This is always a good thing. Once everything was in the food processor, I processed.
It looks super creamy, doesn’t it? I thought it would be greener, but I guess there wasn’t enough kale in it. I served it on crackers with chunks of red pepper with a bowl of tomato soup. The spread is actually pretty tasty. It does have some creaminess to it, possibly from the nutritional yeast which is supposed to taste cheesiness, but not as much as you’d think from looking at it. It also has a nice sesame flavor from the tahini and a saltiness from the sea salt and the miso. All of these flavors cut nicely through the bitterness of the kale. I think I would have liked a bit more garlic in it, but I can always add an extra clove the next time I make it. I like this spread, and I will probably make it again, although some of the flavors in this book are a little repetitive. This <a href= http://thefilmnoirexperience.com/blog1/2011/08/20/zucchini-bean-spread/>zucchini bean spread from back in August</a> also used tahini, miso and nutritional yeast. It is not a big deal now, but as I progress in my “eating vegan on a regular basis), I may have to branch out and try other nut butters/sauces/spreads in dips/spreads like this just to change up the flavor a little bit. Regardless, I still really enjoyed this vegan meal!