Plant-based, sustainable spreads for toasts, arepas, or crisp bread
Eating more plants is one of the most powerful tools we have to help fight climate change. And considering the current state of affairs, we should all be lending a hand to Mother Earth.
There is a large variety of vegetables, fruits, legumes, grains, and seeds available to us. Choosing a wider variety of these ingredients to prepare our own meals allow us to promote biodiversity and, along with minimizing food waste, could help us reduce our individual carbon footprint.
I hope these ideas empower YOU to cook more at home. Use these ideas as “formulas” and get creative while utilizing what you already have in your kitchen.
1. Avocado mash + hearts of palm + tomato + cilantro + sesame seeds
Serve over an arepa or a tostada
Avocado Mash
- 1 Avocado
- 1 tbsp fresh lime juice
- Pinch of salt
- Pinch of black pepper
Remove seed and use a spoon to scoop out fruit from peel. Mash using a fork and drizzle lemon juice and salt. Enjoy immediately.
2. Pea and ginger puree + radishes + nasturtium leaves + red pepper flakes
Serve over toasted slice of whole-grain bread or whole-wheat English muffin
Pea and Ginger Puree
- 1 cup frozen green peas
- 2 tbsp minced fresh ginger
- ¼ cup fresh lemon juice
- Pinch of salt
Blanch peas in boiling water for 1-2 minutes. Do not overcook. Combine blanched peas, ginger, lemon juice, and salt in a blender. Process on high for 30 seconds, until puree is smooth and velvety.
3. Lentil hummus + spinach + Fresno peppers + chia seeds + nasturtium petals
Serve over Knekkebrød (Norwegian crisp bread) or whole grain crackers
Lentil Hummus
- 1 cup cooked green lentils
- 3 tbsp tahini paste
- ¼ cup fresh lemon juice
- Pinch of salt
- (optional) ½ tsp turmeric
Combine all ingredients in a blender and process until smooth. Add 1-2 tbsp of water, if needed, to reach desired consistency.
Cook Global. Eat at Home! 