Mon Jan 20 2025
VIBRANT GREEN BEANS
This meal goes as breakfast, lunch or dinner. It’s full of nutrition and absolutely bursting with flavour.
Note:
This dish goes well togheter with sourdough toast.
SERVINGS:
COOKING TIME:
Ingredients
Beans
- 1 tbsp olive oil
- 2 zucchini, sliced
- 5 garlic cloves, minced
- 200 g spinach
- 1 tsp chili flakes
- 200 g silken tofu
- 1 cups fresh basil
- 1 tbsp lemon juice
- 1/4 cups plant-based parmesan
- 1/4 cups pumpkin seeds
- 400 ml coconut milk
- 460 g white beans, drained and rinsed
- salt and pepper to taste
Toppings
- 1/2 cups coconut milk (thick top part)
- few leaves fresh basil
- 20 g pumpkin seeds
Instructions
- Heat a large skillet with oil to medium high heat. Add garlic and cook for a minute or so, stirring frequently. Add zucchini to the skillet and cook until it slightly browns.
- Transfer to a blender along with spinach, chili flakes, silken tofu, basil, lemon, plant parmesan, pumpkin seeds and coconut milk. Mix until smooth.
- Pour the zucchini blend back into the skillet. Add the white beans and leave to simmer for a few minutes. Adjust with salt and pepper to taste.
- Serve topped with coconut milk, fresh basil and pumpkin seeds (and optionally along with sourdough toast.)