If you don't want to eat butter, but you love bread. Or you want something with some protein power to keep in your fridge as an all-purpose spread:
A Vegan Mung Bean spred for crackers and toast and bread. You can even dip deep fried things in it if you like!
Soak Mung Beans for a day.
Boil until they're soft, scraping off most of the green husks that float on top.
Blend with oil (olive), vinegar, salt, pepper, dijon mustard and soy creme to taste.
Jon pulled this together in the DemonBox kitchen; there's no strict recipe and even the name is up to you.
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