Hi everyone!

I’m developing a new plant-based spreads brand featuring flavored butters, nut butters, hummus, and other creative plant-based variations, and I’d love your feedback! 🌱

We’re working on bold flavors like Sundried Tomato & Basil and exploring eco-friendly packaging to bring you delicious, sustainable options.

Quick Survey: https://forms.gle/D2zRdk3eVCjdDngr8

Or share your thoughts below:

What are your favorite flavor ideas?

How do you typically use spreads? 🥖🌮🥗

What do you value most in a vegan brand?

Your input will help shape PureSpread into something truly special. Thank you for your support! 💚✨

Bacon recipe from: https://www.kitchentreaty.com/tofu-bacon/ I used golden syrup instead of maple syrup, a little bit of BBQ sauce, and then crisped it up in the air fryer. Lightly toasted ciabatta layered with vegan butter, smashed avocado, bacon, vegan cheese, crunchy lettuce, and peri peri mayonnaise.

My attempt at these brownies, although I used gluten flour: https://sweetsandthankyou.com/gluten-free-vegan-brownies/

Simple dinner recipe here, good for leftover bread and tomatoes.

Simply mash and strain tomatoes, add salt, pepper, Italian seasoning, and a little olive oil, to make the passata. Use any bread, my favourite is ciabatta for this. Drizzle olive oil on the bread, then grill until light golden brown. Then, spread the passata on the bread and top with vegan cheese and any other pizza toppings you like. Place back under grill until the cheese has melted, then served immediately!

Mash however much tofu you want with a fork. Add ground black pepper, fine sea salt, and a light sprinkle of turmeric for colour. (I also like to add a couple drops of bbq sauce for smokiness) Mix, then add to a frying pan with a tbsp of vegan butter. Pour in almond/oat/soy milk depending on how dry you want it to be, I only add about 20ml per half block of tofu. Cover with lid and leave to cook on medium high heat until the tofu starts to go golden brown, stirring occasionally. Whilst it cooks, chop and cook additional veg to your preference. I added sweet red peppers, mushrooms, and a handful of spinach. Once everything is cooked, mix together and serve on toasted ciabatta :)

1 large white onion (finely diced, like really tiny) 1 large garlic clove (crushed) 1 Tbsp tomato purée Generous amount of Italian seasoning (you feel it with your heart) Sea salt and ground black peppercorns 1 can butter beans (half drained) Half can chopped tomatoes with juice Splash of Italian red wine Handful of pitted olives (I like to use pimento stuffed, sliced into rings) 1 large artichoke heart (sliced into small pieces) Handful of grated vegan cheese EVOO0, parsley and flaky sea salt for dressing

1. Fry the onion in a pan with a generous amount of neutral oil on a medium-low heat. Once soft, add the garlic. Season with salt and pepper and continue to fry until golden brown, stirring frequently to avoid sticking.

2. Increase heat to medium-high and immediately add tomato purée. Cover the onions and garlic thoroughly and ensure the tomato does not stick by using a wooden spatula. At this point, add the Italian seasoning.

3. Once the purée starts to reduce, add the butter beans and half of their water. Increase heat to high, then cook until bubbling. Once bubbling, add the red wine and stir thoroughly. Use the wine to deglaze anything stuck to the bottom of the pan.

4. Reduce heat to low and allow to simmer to remove some liquid. Once sauce starts to thicken, add olives and artichoke. Stir them in, and add vegan cheese. Increase heat to medium and cook as the cheese melts.

5. Serve once cheese has melted, topped with olive oil, flaky salt and chopped parsley. Perfect alone or over rice or pasta.