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Welcome to Sauce and Spread Products |
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Garlic Mint Cheese
Not only are our spreads ideally used for complimenting the Bolanis, but they can also be used to accompany or cook your own dishes. All the spreads are vegan with the exception of Garlic Mint Cheese. They are all preserved with natural ingredients such as garlic, lemon juice, vinegar, citric acid. They are all low in calories, fat, carbohydrates, and sodium – but packed with nutrition.
Keeps 3 months or longer in the fridge. Does not freeze. |
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Cilantro Pesto
Cilantro Pesto is traditional Afghan chutney made with a tangy spicy kick. Crushed walnuts are used to replace oil in this dip. Add this pesto to any dish to increase the heat. One may also use the cilantro pesto for marinades, salads, pastas, or for cooking fish or chicken. Works well in salsas, and as a dip for finger foods.
Keeps for up to 2 months in the fridge. Freezes for up to 2 months. |
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Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto is made from roasted sun-dried tomatoes, garlic, unique spices, and a subtle hint of olive oil. Works well as a pasta sauce, a pizza sauce, a spread on sandwiches, as a dip for finger-foods, and even for scrambled eggs. One may complement this dip with green bell peppers, black olives, and ground beef.
Keeps 7-10 days in the fridge. Freezes for up to 2 months. |
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Lentil Curry
The Lentil Curry is a high-protein dip used to complement the Spinach and Pumpkin Bolanis mostly, but is actually good on all of them. Made with red lentils and sautéed onions, the Lentil Curry makes a great addition to your own dishes. Serve it warm and over brown rice. You may also supplement the lentil curry by adding vegetables such as carrots, peas, string beans, cauliflower, etc. or even with meats such as chicken or lamb.
Keeps 7-10 days in the fridge. Freezes for up to 2 months. |
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Eggplant Pesto
A smoked eggplant dip made with a subtle hint of olive-oil with a blend of tomatoes, garlic, curry and succulent spices. One may supplement the dip by melting cheese in it or throwing in some mushrooms or bell peppers. The Eggplant Pesto dip serves well as a layer of lasagna, or in other pasta dishes, or even as a dip for finger-foods.
Keeps 7-10 days in the fridge. Freezes for up to 2 months. |
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Hummus
Everyone makes hummus, but not like this. Packed with protein and made with a perfect blend of garlic, tahini, olive oil, lemon juice, and spices. This makes a great breakfast, vegetable dip, or a side-dish at lunch time.
Keeps 7-10 days in the fridge. Freezes for up to 2 months. |
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Sun-Dried Tomato Hummus
This hummus is made with sun-dried tomatoes and no added oil. Makes a high-protein breakfast, a side-dish for lunch, or a finger-food dip, and also goes well over a bagel or in sandwiches.
Keeps 7-10 days in the fridge. Freezes for up to 2 months. |
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Basil Pesto
A refreshing pesto made from fresh basil, parsley, garlic, crushed almonds, and olive oil – with no cheese or dairy added to it. Compliment your pasta dishes with this rich dip or put it in sandwiches or salads. One may sauté on a pan for a dark under-layer for your pasta dishes. Also works well as a vegetable dip or for finger-foods.
Keeps 1 month in the fridge. Freezes for up to 2 months. |
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