Veggie spreads 3 ways: roasted pepper, artichoke and cumin beetroot {vegan}

(clicca qui per la versione italiana)

I love eating spreads on dark bread. When I feel like I should be on a diet (and I should feel like this more often) I sub bread with rice cakes or vegetables such as carrots, fennel, endive and other types of leafy greens. I like making little boats to be filled with savory and sweet spreads – hummus, babaganoush, nut butters. Today I am sharing 3 spreads simply made from vegetables and seasoned with olive oil, fresh herbs and sweet spices.

Despite the fact peppers originally hail from Brazil and Jamaica, this vegetable is now cultivated in warm areas worldwide, including Italy, where, as a result of open field production, they can generally be found fresh from the end of august to November but also in the spring thanks to the Sicilian harvests. There are dozens of varieties according to color, shape and taste. I normally prefer the red ones, in any shape, that are usually sweeter, and depending on the season I eat them roasted, sautéed, grilled or also raw in salads or simply to snack on. I find the yellow ones quite tasteless and the green ones too bitter (that’s because those are picked before they have a chance to ripen).

Artichokes are a vegetable that originated in the Mediterranean area (already widely used by the Greeks and the Romans) that grows spontaneously in the warmer regions and in Italy it’s available for many months, usually from the end of winter to the beginning of summer. What we eat is actually not the fruits but the flowers of the artichoke plant!

Beetroots, also known as red beets, garden beets or table beets, are from the Mediterranean area as well and can be found fresh from May to December. They have a strong earthy and sweet taste and are of a deep maroon color. They’re great for juices!

P.S. sometimes I bake bread, too. This time I didn’t because I found an amazing bakery that offers delicious 100% rye bread made with rye sourdough starter!

VEGGIE SPREADS THREE WAYS: SLOW-ROASTED BELL PEPPER, ARTICHOKE, CUMIN BEETROOT {vegan}
by Marta Giaccone

Recipe
yields 3 750-ml jars
prep time: 15 min, cooking time: 1 hr, marinating time: 1 hr, total: 1 hr 15 min
prep: 15 min, cooking time: 25 min, total: 40 min
prep: 15 min, cooking time: 5 min, total: 20 min

Slow-roasted bell pepper and cherry tomato spread
1 kg/3 big bell peppers (any color)
10 cherry tomatoes, ripe
4 garlic cloves
olive oil
handful fresh parsley
1 tsp apple cider/white wine vinegar
salt

Method

1. Preheat oven to 180°C/350°F.
2. Wash and pat dry the peppers. Wrap in foil (either individually or the three together) and place on a rimmed tray/dish. Bake for approx. 1 hour or until completely soft (every 20 minutes open the oven and, with the back of a fork/spoon, gently push down the pepper to feel its texture. You can also open the foil and check).
3. When they’re done, they should be very wrinkly and slightly burned. Slice the peppers and let cool completely.
4. Once cooled, with your fingers carefully take the skins (and seeds) off and place all the flesh in a bowl. Add 2 tbsp olive oil, some chopped parsley, 2 crushed garlic cloves, 1 tsp vinegar, stir well and let marinate in the fridge for at least 1 hour.
5. In the meantime, chop the tomatoes. Crush the other 2 garlic cloves and add to a pan along with 1 tbsp olive oil. Let sauté at low flame until golden. Add the tomatoes along with a pinch of salt, stir and let cook, covered, at low flame, for about half an hour.
6. Take the bowl with the peppers from the fridge and discard the garlic. Also discard the liquid (keep it for the moment in case you need it). Add peppers to a blender or food processor along with the tomato sauce.
7. Blend, scraping down the sides, until you have a thick creamy consistency. I prefer to keep it a bit chunky. Taste and add salt if required.
8. Transfer to a glass jar or airtight container and store in the fridge.

Artichoke spread
10 artichokes or artichoke hearts
2 garlic cloves
olive oil
handful fresh parsley
1 tsp apple cider/white wine vinegar
salt
juice from 1 lemon
water

Method

1. Start by rinsing the artichokes under running water. Fill a medium bowl with water and the lemon juice.
2. Remove the outer leaves of the artichokes, until you see the more tender and lighter ones. Chop off the bottom and top of each heart. Gently scrape away the “beard”. Chop each heart in 5mm-thick slices and transfer to the bowl.
3. Peel and crush the garlic and transfer to a medium pan along with 2 tbsp olive oil. Sauté the garlic until it turns golden, keeping a lid on.
4. Drain the artichokes and add to pan. Cook until tender and slightly browned, again keeping a lid on. Taste and add salt if required. Add chopped parsley and stir.
5. Transfer to a blender or food processor (you can discard the garlic if you prefer) along with 1 tsp vinegar, 1 tbsp olive oil and 3 tbsp water. Depending on your blender you may need more liquids. I suggest adding a tbsp of water or oil at a time, alternating.
6. Blend, scraping down the sides, until you have a thick creamy consistency. I prefer to keep it a bit chunky. Again taste and add salt if required.
7. Transfer to a glass jar or airtight container and store in the fridge.

Cumin beetroot spread
400gr pre-cooked beets
3/4 tsp cumin seeds or powder
3/4 tsp coriander seeds or powder
2 garlic cloves
1 tsp salt or more to taste
juice from 1 lemon
handful fresh cilantro
2 tbsp evoo
water

Method

1. If using cumin and coriander seeds (which are so much more aromatic), add them to a small skillet over medium-high heat and toast for about 2 minutes, stirring constantly, until they release their fragrance and become slightly golden. Be careful not to burn them!
2. Grind the seeds in a spice grinder or crush with a mortar and pestle.
3. In the same skillet, add 2 tbsp olive oil and sauté the garlic until it turns golden, keeping a lid on. When browned, add the ground spices, let the oil absorb their flavors, then add the chopped beets and sauté for 5 minutes, stirring occasionally.
4. Transfer everything to a blender or food processor along with the lemon juice.
5. Blend, scraping down the sides, until you have a thick creamy consistency. I prefer to keep it a bit chunky. Again taste and add salt and lemon if required. Add 1tbsp of water if too dry.
6. Stir in the cilantro.
7. Transfer to a glass jar or airtight container and store in the fridge.