White Bean Spread & Apple, Onion and Walnut Spread

Two great vegan spreads to serve with crackers, toasts, bread or veggies

White Bean Spread

2 cans white great northern beans drained and rinsed

1/3 cup + ½ tsp olive oil

1 head garlic

1 T finely chopped fresh rosemary

2 T lemon juice

1 tsp lemon zest

Salt

Cut the top 1/3rd of a head of garlic off (save the top), rub with ½ tsp olive oil, wrap in foil and bake at 425 for about 40 mins - garlic should be a deep golden brown. After cool you can easily pick out the 'meat' from the bulb. Put all ingredients in a food processor, including the garlic from the top of the bulb, and process till smooth and airy. Salt to taste.  Serve at room temperature or chilled. Chill leftover spread for up to one week.

Apple, Onion and Walnut Spread

2 small yellow onions - 1 thinly sliced, 1 finely chopped

1 apple, diced

1 pear, pureed

1/2 cup water

1/2 cup chopped walnuts

3 T olive oil

2 T apple cider vinegar

2 T bourbon (optional)

1 T balsamic vinegar

1 tsp smoked paprika

1 tsp salt

1/4 tsp ground mustard

1/8 tsp clove

In a bowl, toss sliced onion, 1 T olive oil, and balsamic vinegar. Spread on a foil lined baking sheet and roast in a 425 oven for 40-50 mins, stirring often, covering with a sheet of foil to keep from burning - let cool then coarsely chop. In a large pot saute finely chopped onion in 2 T olive oil for about 5 minutes. Add apple, pear, water, and vinegar. Bring to a boil then lower to a simmer. Add walnuts, spices and caramelized onions. If using, add bourbon at this time. Stir frequently for about an hour, until mixture is thick and deep in color. Serve warm, room temperature or chilled. Chill leftover spread for up to one week.

Learned from personal experience and others that this tastes great on a baked sweet potato or BBQ beef.

Original recipes