If I remember correctly, then exactly today ten years ago, I ditched meat. Happy veganniversary to me! A decade? It has gone by super quick. At first, I was really missing some good sandwich spreads. I was in high school and really needed some simple lunch recipes to grab with me. One of my early favorites was this mushroom spread that I still love. Then I tried different tofu products. They weren't that fabulous at first, to say the least. But they were still exciting, since I was 100% sure that I didn't want to eat animals anymore. I still remember that tofu and tomato sandwich that quickly got sodden during a long school day. Now we have so many vegan options at the store and many of them are great. But store-bought sandwich spreads are also pretty expensive, so I love to make my own. For example, this simple lentil and onion sandwich spread is divine, very filling and affordable!
Preparation time: 5 minutes
Serves: a medium bowl, 4 people
- 2 ¼ cup / 300 g black pitted olives
- 2 Tbsp thinly chopped (red) onion
- 3 Tbsp tomato sauce
- ½ tsp ground black pepper
Directions:
Blend the olives into a paste. I used an immersion blender. Add chopped onion, tomato sauce and black pepper. Mix well. If the olives are salty enough, you don't need to add any salt. Serve on a fresh bread along with onion slices, fresh parsley or basil and some extra virgin olive oil, if you want.
