So I turned to some websites to look at some new dips and spreads I could use to snack on or put on my sandwiches to help bulk up my meals. I found 2 to try.
#1 - Basil Pesto Spread
This is basically the same recipe from Oh She Glows, but when I made it it came out more of a spread than a pasta sauce. It is also a little salty for my taste, so I would cut down on the salt next time. I do like the fact that a can of beans are in there. Nice protein/fiber kick.
1/4 cup dry roasted salted almonds
1 T EVOO
1.5 cups basil, packed
2 cloves of garlic, grated through micro plane
1 can cannelloni beans, drained and rinsed
1 T water
2 T nutritional yeast
3 T lemon juice (I didn't have fresh lemons, so I used the concentrate)
3/4 t salt (too much, next time I will use 1/4 t)
Rachael Ray method for mincing garlic so you don't have chunks
Remember to check the other side of the plane to scrape off all of the garlic
Pulse the almonds first to chop up.
Add rest of the ingredients and process to desired consistency.
Recipe #2 - Roasted Eggplant Spread
Now this is one that came from Barefoot Contessa my friend told me about. I pretty much followed this one to a T, with minimal changes.
1 medium eggplant (I did not peel)
2 red bell peppers
1 1/2 small red onions, peeled
2 garlic cloves, grated
3 T EVOO
1 1/2 t salt
1/2 t freshly ground black pepper
2 T dry white wine (veggie stock will work too)
1 T tomato paste
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
Place the vegetables in a food processor, add tomato paste, and pulse to disered consistency.
Both spreads were so good, that I put one on each of my bagel halves for a very yummy sandwich.
(Sorry, not a pretty picture)
Any tips to staying full and satisfied?