Here's a recipe for a quick spread made from ground almonds.
You can use almond meal from leftover almond milk or excess almonds that have been soaked overnight for almond milk, but the key factor here is soaking the almonds in water at least overnight to soften them.
If you're trying to eat more vegan and vegetarian food but you're not sure where to get your protein, hummus is a tried and true standby and fortunately, we can make hummus out of any veggie; not just chick peas!
Mix up your hummus game by substituting grilled zucchini, or soft-cooked broccoli, or roast red peppers (even from the jar, if you're looking for a way to use up veggies in the fridge).
Here's a basic recipe for this yummy almond spread which is great on gluten-free crackers, added to organic Greek yogurt as a dip, or just as is, added to your green salad instead of an animal protein element.
Warning: It's a bit addictive! :)
1 cup soaked almonds, preferably organic or Wild Soil, soaked overnight in filtered water, drained and rinsed
2 medium garlic cloves, peeled
zest and juice of one large lemon
2 Tablespoons Braggs Nutritional Yeast
1.5 Tablespoons olive oil
1/2 teaspoon ground chipotle or chili powder
2 Tablespoons finely chopped fresh parsley
filtered water as needed to smooth puree
Add all ingredients to a food processor, pulsing and adding extra water slowly until a smooth puree forms.
The pate will not be completely smooth, and if you prefer it to be a little wetter, add more olive oil and/or water. Will keep for 5 days in the refrigerator.