Wonder Spread and a Giveaway of Dreena Burton's new book!

Hey lovely peeps!

I hope you're enjoying spring so far! Today, I have an extra special treat for you. The lovely Dreena Burton has shared her mouth-watering recipe for Wonder Spread with us! Plus, she's doing a giveaway of her awesome new book, Plant-Powered 15!! Winner will be announced on May 29th. To enter, please reply to this blog post and answer the question "What is your favorite thing to spread on toast?" And no, you don't get to enter twice when you change your answer to WONDER SPREAD after trying this recipe... ; ) xo and good luck!

Wonder Spread

From Dreena Burton's Plant-Powered 15

Dreena says: This recipe has such simple ingredients, that you might think it doesn’t taste particularly special. But it does! Be forewarned, this spread (or dip, sauce, mayo!) is addictive!

Tess says: As a cookbook author, I rarely get a chance to try other author's recipes. However, Imma have to make an exception for this one!! Seriously, does this not look amazing?! Plus, for those of you who follow my color-coding system in my books (and in the Get Waisted program), this is a go-go-GREEN recipe! WIN, babies. OK, enough talk. Here's the goods...

1 cup soaked cashews (soak in advance, see note)
1 1/2 tbsp chickpea miso (see note)
1 1/2 - 2 tbsp nutritional yeast (adjust to taste)
1 1/2 tbsp freshly squeezed lemon juice
1/4 - 1/2 tsp pure maple syrup
1/3 - 1/2 cup water (see note)
Salt and pepper if desired, to taste

In a blender, puree all ingredients on high speed until very smooth. Season to taste with additional salt if desired. Spread on breads, use for sandwiches, wraps, baked potatoes, veggie burgers, or to mix into grains or vegetable dishes. Many serving options with this recipe, it is delicious! Transfer to airtight containers to refrigerate. Makes about 1 1/2 cups.

Cashew Note: Raw cashews take about 3-4 hours to soak, so I find it helpful to soak in batches and then freeze in portions until ready to use. To soak, place nuts in a bowl of water and cover for several hours. The nuts will become larger after soaking, as they swell from absorbing some of the water. Drain the soaking water, and rinse the nuts. Then store in the fridge for a couple of days until ready to use, or in the freezer for a few months.

Miso Note: Chickpea miso is something I discovered this past year. It has such a mild, mellow flavor and a very fermented, umami essence. If you cannot find it, use a very mild miso like a brown rice - and start with just 1 tbsp as it tastes stronger than chickpea miso.

Water Note: Using just 1/3 cup of water will give you a thicker spread. However, if you don’t have a high-speed blender, you may find it difficult to get a smooth puree. If so, use the full 1/2 cup of water. The mixture will thicken slightly with refrigeration.

Recipe from “Plant-Powered 15” by Dreena Burton. Dreena is the author of vegan cookbooks including Let Them Eat Vegan. For more recipes, visit www.plantpoweredkitchen.com.
Photo credit: Nicole Axworth, www.adashofcompassion.com

84 comments:

  1. Looks delicious, Tess. I like hummus on my toast. :)

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  2. when i make a salad-sandwich, i like to spread avocado on one slice

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  3. Almond or peanut butter and a drizzle of honey.

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  4. This spread looks pretty darn good. I'm a fan of homemade hummus or babaganoush. Especially good on toasted pita bread. :)

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  5. I like maple "butter" (the kind you get in Vermont)! Although some of the other comments made my mouth water!

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  6. Avocado and sliced tomato with hot sauce!

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  7. Hmm....it's a tie between straight-up almond butter, and some Earth Balance, garlic salt & Italian seasoning (like garlic bread). Yum!

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  9. I love veganaise mixed with a little chopped chipotle pepper. It makes a wonderful sandwich or wrap spread.

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  10. I love hummus on toast! Or even rice milk cheese. Thanks for the recipe!

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  11. Schmeared avocado with a drizzle of balsamic vinegar, yum!

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  12. Coconut oil & almond butter with strawberries!

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  13. Oooh dreamy and creamy! I like mashed banana on my toast, sometimes with a little sprinkle of cinnamon and/or a drizzle of almond butter.

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  14. Plain old hummus. I could eat it morning, noon and evening.

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  15. Avocado! It's so yummy and I can't get enough :-)

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  16. I gotta say I'm plain and boring- blackberry jam on my toast! This sounds pretty incredible though. Thanks for the giveaway!

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  17. Danielle DufresneMay 19, 2013 at 6:38 AM

    Toss up between avocado and hummus and peanut butter !!!

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  18. Stack it high with a lemony avocado spread, then top with roasted tomatoes. Sprinkle some hemp on top, a little salt and pepper. OMG. Now I have to go make one of those!

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  19. Almond butter! :)
    -Dylan (@actuallyDJL)

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  20. I love cashew ricotta (from Veganomicon) on freshly backed bread, some roasted tomatoes on top, awesome!

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  21. Cashew cheese, avocado, and tomato!!

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  22. not very adventurous, i suppose - but, peanut butter 'n honey. thanks for a chance at the giveaway. :)

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  23. Hummus with avocado or roasted bell peppers if I am out of those then in summer time love orange tomatoes on top with a little black pepper.

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  24. sugar free apple butter and fruit spread. Thank you for all your good recipes.

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  25. Natural crunchy peanut butter

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  26. I go simple - Earth Balance and cinnamon sugar.

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  27. Looks amazing! I love olive oil with garlic and nutritional yeast.

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  28. Coconut Butter or Vegi Pate.

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  29. Oh my. I rarely eat toast because Earth Balance Organic Whipped Spread is my favorite thing to put on it! :)

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  30. I guess Elvis is still with me, cause I like peanut butter and bananas on my toast.

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  31. I only eat toast when it is really good bread - so a little preserves or hummus does the trick! (But this wonder spread sounds marvelous!)

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  32. Almond butter with sliced banana or strawberries and a sprinkle of cinnamon!

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  33. raw peanut butter

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  34. I love raw honey on toast!

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  35. Cashew butter and homemade blueberry jam...yumza!

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  36. Probably just organic Earth Balance--on really good sourdough bread.

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  37. Hummus with a few dashes of hot sauce is mighty tasty on bread.

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  38. Raw peanut butter

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  39. This comment has been removed by the author.

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  40. Usually Tahin but this sounds really delish! =)

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  41. I don't usually eat toast. I do like a toasted bagel, and I have either Earth Balance, or Follow Your Heart Vegan Cream Cheese on it. I really want to try this recipe!

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  42. It depends on my mood but my fave is guacamole :-)

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  43. My friend makes the most delicious grapefruit vanilla bean jam and that is what I like on my toast. mmmm....

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  44. These days either avocado or hummus

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  45. I don't eat toast very often but for breakfast, peanut or cashew butter, and for lunch avocado and tomato

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  46. organic raspberry jam...every morning!

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  47. Zina
    Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.

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  48. I love a little applesauce with cinnamon sprinkles.

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  49. Any kind of nut butter, especially almond!

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  50. After reading the above comments I stand out like a saw thumb! For me its either vitalite and marmite or beans! I will be trying the wonder spread though, it sounds amazing.

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  51. Cashew spinach dip or Earth Balance & a lil garlic onion jelly. Sometimes sunflower seed butter. Lately I really like peanut butter with tempeh bacon on toast but that might be because I'm pregnant.

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  52. It's complicated! Not really, but it's a little Earth Balance, then sprinkle some nooch, some grinds of fresh pepper and a little Daiya cheddar on rye.

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  53. Roasted butternut squash, pureed in a food processor until smooth. It is my absolute favorite thing to spread on a slice of warm toast! I add spices for an extra kick. It's simple but sooooo delicious!

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  54. Oooh, coconut butter spread. Yum!

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  57. Lettuce, greens and celery, though much eaten, are worse than cabbage, being equally indigestible without the addition of condiments. Besides, the lettuce contains narcotic properties. It is said of Galen, that he used to obtain from a head of it, eaten on going to bed, all the good effects of a dose of opium.

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  59. Dreena, can I substitute a different miso? I looked for chickpea miso and it costs nearly $10 for a pound but if I only need 1 tablespoon, I didn't want to spend that much. The store I was at didn't have brown rice miso. I already have red, yellow and white at home. Would one of these work? Thanks!

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    Replies
    1. Hi Connie,

      You could easily substitute yellow or white miso in this I would think. I personally call for either light or dark miso in my recipes - and everything from there is a minor variation. : )

      Good luck!
      Tess

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  61. How long will this last in the fridge? Do you think it could be frozen?

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    1. Polly, I think it should last for several weeks at least. And yes, I think freezing it would be fine! It's Dreena's recipe, but I'm guessing she'd agree. : )

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  62. It takes a minimum volume for most blender sauces, so if they don't keep, I have to forego them. As a mostly single person household, this is good news; thank you!

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