Carrot Spread

This recipe is very easy and quick to do. I find it a delightful with everything… for instance with those puffed corn cakes, or in sandwiches instead of mayonnaise, with raw and boiled vegetables etc ….

Ingredients:
400 gr of carrots, cleaned (already washed and scraped)
150 ml of extra virgin olive oil,
100 gr tofu
juice of 1 lemon
salt.

Method:
Cut the carrots into slices, quite thick, and when the water (salted) starts boiling place them in the pot and boil for 5 minutes (must be “al dente”). Drain the carrots and put them in a bowl with oil, lemon juice, tofu and a pinch of salt. Blend well together, to get a  smooth and homogeneous sauce.

Chef: Stella10 from VeganBlog


1. EleonoraNW3 19 October 2010 at 07:40

   

   I think tofu is excellent for spreads…you can even use t for mayonnaise

   
   
2. Cassandra78 19 October 2010 at 20:31

   

   A very nice colour, everything gets enlived with this dip