Green Bread (the ultimate vegan garlic bread!)



Many years ago, I was cooking for a family of four. Whenever I would make them this, their young son would do a happy dance and sing of his love for what he called “green bread.” Needless to say, this is a big hit with kids! Also keep in mind that you do not need to use all of this spread right away. It freezes surprisingly well, and also keeps in the fridge for at least a week.


Photo by Michelle Bebber

Green Bread

½ cup (1 stick) non-hydrogenated margarine
10 large cloves garlic, peeled (if it seems like too much, it’s almost enough)
2 tablespoons (lightly packed) fresh parsley
¼ cup (tightly packed) fresh basil
1 scallion (green onion), trimmed (use both white and green parts)
¼ teaspoon sea salt
Ze Bread: about 10 large slices of crusty multigrain or sourdough bread

1. Preheat the oven to 400° F. In a food processor, combine the margarine, garlic, parsley, basil, scallion, and salt until thoroughly “greenified” (and no chunks of garlic or scallion remain).
2. Spread this generously on the bread slices—don’t be shy! Bake just until golden browned (be careful not to over-brown) and serve immediately.

Serves about 10; 30 minutes or under! Blue according to the guidelines in my books)

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