I usually make spreads myself. Firstly because it is very easy and quick to make and secondly because I don’t always like the spreads from the store. Moreover, I quickly get tired of it. This time I made a pumpkin spread with a seaweed salad on top.
Pumpkin spread for bread - recipe
Ingredients
- For the Pumpkin spread
- 100 grams of pumpkin
- 2 tbsp olive oil
- 1 tsp Cajun spices
- 1 tbsp Almonds
- 100 grams Silken tofu
- Pepper (to taste)
- Seasoning salt (to taste)
- For the Seaweed salad
- 1 Lettuce (or mixed lettuce of your choice)
- 1 sheet of nori
- 1 Red onion
- 1 tsp Mirrin (rice vinegar)
- 1 tsp Sesame oil
- 1 tsp Tamari
- Pepper (to taste)
- Salt (to taste)
Instructions
Pumkin spread
Preheat the oven to 200 ° C.
Cut the pumpkin into cubes of +/- 1 cm. Put them in an oven dish and mix with the olive oil and cajun spices. Bake in the oven for 25-30 minutes. Remove from the oven and allow to cool.
Roast the almonds in a dry pan. Allow to cool briefly and mash them in a mortar or grind them in the coffee grinder.
Put the pumpkin, silk tofu and almonds in a cup and mix smoothly with a blender or handheld mixer.
Season to taste with pepper and sea salt.
Seaweed salad
Peel and chop the onion. Coarsely chop the lettuce and chop the sheet of nori into fine strips.
Then mix all ingredients in a small bowl and season with pepper and sea salt.
Take a piece of bread, use the pumpkin spread on it, and as a topping add the salad nori mix.
Tip: Take the salad and dressing separately to work or school and only combine them at lunch. Otherwise soggy 😉
