You are here

Tomato Sun Spread

Chef.Graeme.Wood's picture
Ingredients
  Tomatoes 2 Cup (32 tbs), chopped
  Oil 1⁄2 Cup (8 tbs)
  Kelp 1 Tablespoon
  Honey 1 Tablespoon
  Tamari 1⁄2 Teaspoon
  Sunflower seeds 1 Cup (16 tbs)
Directions

GETTING READY
1. Wash and roughly chop the tomatoes. Do not discard the pulp.

MAKING
2. In a food processor or blender jar with the blending blade attached, combine chopped tomatoes, with oil, kelp, honey and tamari.
3. Place the lid on top and pulse the mixture in 3 or 4 bursts to blend the ingredients well to form a thick and smooth liquid.
4. Add the sunflower seeds, ¼ cup at a time and blend by pulsing in short bursts of 10 seconds, until well combined with the liquid to form a thick paste.

SERVING
5. Use this as a dip and serve with crackers, toasted pita bread, tortilla chips or vegetable sticks.
6. You can also use it as a spread or topping.
7. Store the dip by bottling in a jar with a tight fitting screw on lid and refrigerate.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
2

Rate It

Your rating: None
4.12857
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 709 Calories from Fat 614

% Daily Value*

Total Fat 70 g108%

Saturated Fat 8.6 g43%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 99.3 mg4.1%

Total Carbohydrates 19 g6.4%

Dietary Fiber 4.5 g18%

Sugars 11.9 g

Protein 7 g14%

Vitamin A 32.1% Vitamin C 41.2%

Calcium 5.1% Iron 11.5%

*Based on a 2000 Calorie diet

0 Comments

Tomato Sun Spread Recipe