For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.
Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.
No “tuna” salad makes an appearance without its Kosher dill pickle buddy!
1/2 block smoked tofu (we bought this at an Asian market)
3 large dollops of Earth Balance vegan mayo
1 cup white beans drained
1/2 cup red onion, chopped
2 stalks celery, chopped
pinch of garlic powder
Pulse in the food processor until consistency is to your liking.
Serve with pita chips, hummus, Kosher dill pickles, hot banana peppers, tomatoes, etc.
Sweet potato with white beans, tomatoes, garlic, and sage.
Finally, we’re posting for Vegan Mofo!
The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.
For the collards, just add a little olive oil, garlic, salt, pepper, and cayenne with about 1.5 lbs of collards and water. Cook covered until the stems are soft and have absorbed the flavors.
Pesto: basil, nutritional yeast, walnuts, lemon juice, olive oil, garlic powder
White bean dip: 1 can white beans drained and rinsed, garlic powder, lemon juice, water, salt and pepper
1 tomato
4 whole wheat pitas
Beans, Figs and Katz 