While visiting with Dr. Nancy in the lovely seaside village of St. John’s, we snacked on something called Curried Vegetable Spread. Every afternoon.
She found it at the local Farmers’ Market. This was seriously good stuff. Made by a sweet lady doing business under the name of Soups, Spreads, and Such – St. John’s.
Now, since I came to expect this wonderful mélange of veggies and tastiness AND since I can’t fly almost nine hours to retrieve some, I decided to deconstruct the ingredients and make my own.
There aren’t recipes for this on the web, my friends. At least not where I can find them. Perhaps they hide in dark corners of the Internet, showing themselves to only the most expert of searchers.
Either way, the day after I arrived, I rushed to the store and collected all the ingredients listed on the lid. Then I napped. For about 18 hours. Then, today, I felt the curried monkey on my back. I was jonesing for my afternoon hummus and spread snack… So I made hummus and prepared to attempt the veggie spread…
No more chickpeas. Used them all in the hummus.
Which was tasty…but I needed that curry tastiness. I wanted that spread.
So I began:
The end result? Just as fresh, just as satisfying despite the differences. Spicier than the original, but tasty nonetheless. Veggies a bit crisper in texture, but fabulous nonetheless.
Here’s the original inspiration:
And my copycat:
Dr. Nancy, here’s the recipe! I’ll need another obsession now. Besides beer. Ice cider. Yellowbelly. Kayaking…remind me why I left again?