Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Veggie Butter Recipe by Jackie MacArthur, Dartmough, N.S. EHANS UPdate December 1999 (Winter 2000) (egg, gluten, yeast, baking powder/soda and grain free) 1/2 lb (225 g) lecithin spread 1/2 small green pepper -OR- 1/2 stalk celery, finely chopped 5 tbsp (75 ml) tomato paste 1 - 2 tbsp (3 - 6 tsp) white -OR- yellow (brown) onion, minced 1 tsp each of garlic powder, oregano and dillweed 1 tsp basil sea salt -OR- vegetable salt to taste (optional) Combine all ingredients in food processor and chill before using. Keeps in refrigerator 1 - 3 weeks. Quote Link to comment Share on other sites More sharing options...
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