Vegetarian sandwich spread with artichokes, corn and olives from Stefano Vicinoadio can be prepared in 10 minutes. You make this dish with Spice mixes, Fleur de sel, ORAC + chili botanico-mix & Olive Oil - Hermanos Catalan from Amanprana. This recipe from the Belgian kitchen is delicious as Snack, Tapas & snacks, Side dish, Lunch & Dip and more. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for vegetarian sandwich spread with artichokes, corn and olives
- 100 g Cashew nuts
- 100 g Black pitted olives
- 100 g corn
- 100 g Artichoke hearts
- 1 Clove of garlic
- ½ tablespoon Herbs (Amanprana ORAC Botanico-mix, spicy)
- 1 teaspoon Fleur de sel (Khoisan fleur de sel)
- To taste Olive oil (such as Amanprana Hermanos Catalan extra virgin organic olive oil)
Preparation of vegetarian sandwich spread with artichokes, corn and olivesPlace all the ingredients in a high-speed blender and mix at the lowest setting. Add the Amanprana olive oil drop by drop until you have a coarse mixture. Turn up the speed and add more olive oil until the mixture turns creamy. As soon as the highest setting is reached, use the pulse setting until the mixture is so firm that it is not sucked into the rotating blades. Now place the cashew, artichoke, corn and olive cream into a clean glass for later use or serve lukewarm immediately as a vegetarian sandwich spread or dip.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.