Veggie Butter
recipe by Jackie MacArthur, Dartmough, N.S.
UPdate December 1999 (Winter 2000)
(egg, gluten, yeast, baking powder/soda and grain free)

1/2 lb. lecithin spread
1/2 small green pepper or 1/2 stalk celery, finely chopped
5 tbsp tomato paste
1 - 2 tbsp white or yellow onion, minced
1 tsp each of garlic powder, oregano and dillweed
1 tsp basil
sea salt or vegetable salt to taste (optional)

Combine all ingredients in food processor and chill before using.  Keeps in refrigerator 1 - 3 weeks.