If you have decided to eliminate butter and margarine from your diet, but you like the oily texture, a great substitute is nut or seed butter. Tahini (sesame seed butter), sunflower seed and almond butter can be bought at some health stores, but they are normally quite expensive. To make your own butters you will need a food processor which chops nuts and seeds at such a high speed, that the oil is pressed out and a rich smooth butter is formed. The macadamia nut has the highest oil content and is therefore excellent for butter-making. If, however, you do not have the equipment, substitute butter and spreads can be made with your blender.
MILLET SPREAD
Cook together till soft
1 c millet (dehusked)
½ t salt
¼ t turmeric 4 c water
Blend till smooth
2 c hot cooked millet
_ c water
(optional: _ c shredded coconut)
CHEESY SPREAD
Prepare in the same way as for Pimento Cream Sauce (see section on sauces), except use only 2 cups of water instead of 3.
BREAKFAST BUTTER
This butter can be made from any left-over grain porridge: corn meal, oats, millet, rice, etc. 1 c cooked millet or other cooked grain
1 c boiling water
¼ c cold water
2 t agar-agar powder (2T flakes)
¼ c cashews/sunflower seeds 1 T lemon juice
¼ t turmeric (for yellow colour)
Measure agar and 1/4 c water into blender and soak for 1 min. Pour the boiling water into the blender and blend to dissolve. Add all remaining ingredients and blend till very smooth. Pour into rectangular plastic container, chill well. To serve, bend sides of container slightly and slide the block of “butter” onto a serving dish. Your guests will be surprised at this clever substitute.
Variations:
Add garlic and onion for garlic butter, herbs and food yeast for herb butter, or leave out lemon juice and add some honey, dates or raw sugar for a sweet spread or pie filling (see Milk Tart in the section on Desserts).
DATE SPREAD
Useful for sweetening breakfast cereals and as a sweet spread on bread. 1 c pitted dates
1 c hot water
Pour the hot water onto the dates in the blender, let soak a little and blend. Without blender, the dates can be cooked in the water till soft and then mashed.
Variations:
Add a quarter cup carob powder, ½ c peanut butter and a few drops of vanilla essence for a chocolate-flavoured spread.
EASY JAM
Who says jams have to be cooked for hours! Make delicious jams by cooking the fruit gently till soft and adding enough dates to sweeten, then cook together for a few more minutes, Mash fruit and dates with a potato masher or in food processor. Berries, especially mulberries, make an excellent jam.
SAVOURY SPREAD
Can be made from any cooked legumes, e.g. beans, chick peas, lentils. This is where a food processor comes in handy. Also nice as a dip when blended with one of the mayonnaises in the section on sauces.
1 c cooked, mashed (preferably in food processor) soy beans, chick peas or other legume
½ t salt
½ t sweet basil
½ t oregano
1 T tomato paste
_ t garlic powder or small clove fresh garlic
½ c finely chopped onion 2 T finely chopped celery 1 t food yeast
Mix all ingredients well. Use for sandwiches, on toast and in cooked savoury dishes.
MOCK “LEBERWURST”
(substitute liver paté)
1 c cooked lentils
¾ c stiff, cold, cooked oat porridge
½ finely chopped onion 2 t marjoram
1 large clove garlic salt to taste
Chop lentils, garlic and marjoram till smooth in food processor. Add oats, onion and salt and blend briefly till mixed. (the oats and onion must not be smooth, since they give the “Leberwurst” its texture). Use as spread on bread.