Just to clear the air :lol: ....
Garlic Tarragon Bread
¾ cup extra virgin olive oil
½ cup red onion, chopped into ¼ inch pieces
¼ cup nutritional yeast flakes
6 cloves garlic
1 Tablespoon + 2 teaspoons tahini
1 Tablespoon fresh tarragon, minced
1 ½ teaspoons lemon juice
1 ½ teaspoons white wine vinegar
1 teaspoon salt
1)Add the olive oil, onion, nutritional yeast flakes, garlic, tahini, tarragon, lemon juice, white wine vinegar and salt to a food processor or blender. If you're using a food processor, process for about 1 minute. If you're using a blender, blend for about 30 seconds. Transfer the bread spread to a small bowl.
2)Slice loaf of bread in ¾ inch thick slices using a serrated knife with cuts going down into the bottom of the crust. It's important to leave the bottom crust intact to it's easier to apply the bread spread. The slices can be torn off the loaf as it's served.
3)Cut a piece of tin foil about 2 to 3 feet long and place the bread on top. Using a pastry brush, work your way through the bread slices, liberally spreading the bread spread in betweet each slice.
4)Wrap the bread tightly with the tin foil and bake the bread for 20 minutes. Remove the bread from the oven, unwrap the top so steam can escape and allow it to cool for a few minutes. The bread can be served on the table directly out of the tin foil. In between servings, wrap the bread in its tin foil to keep it warm and flavorful. Store the bread spread in a covered container for up to 1 week in the refrigerator or up to 3 months in the freezer. Makes about 1 ½ cups Vegan Garlic Tarragon Bread Spread, which should be enough for 2 flutes, boules or baguettes.
5) Think about how incredilbe adorable Tarragon is while enjoying.
Seriously good stuff!!!
