Lima Bean Hummus
Gnocchi with Roasted Cauliflower
Spinach and Pumpkin Curry
Makes 8-10 servings Serves 4 Serves 6
Ingredients :
• 16-ounce package frozen lima beans
• 1 cup extra-virgin olive oil
• 1 / 4 cup tahini paste
• 2 to 3 garlic cloves
• 2 teaspoons lemon zest , plus more for garnish , plus 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 / 4 teaspoon cayenne pepper
• Paprika for garnish ( optional )
Directions :
• In a medium saucepan , bring 1 cup water to a boil . Add the lima beans to the boiling water and , when the water returns to a boil , cover the pan , turn the heat to low , and cook the beans until they are just tender ; 10 to 12 minutes . Drain the beans and let cool . Set aside 5 or 6 whole lima beans for garnish .
• In the bowl of a food processor , combine 1 / 2 cup of the olive oil , the tahini paste , garlic , lemon zest , lemon juice , salt , and cayenne . Mix until blended . Add the cooked lima beans in small batches , slowly adding the remaining 1 / 2 cup oil ( or more ) and scraping down the sides of the bowl to ensure even blending , until the mixture is smooth and creamy . Garnish with the reserved beans , lemon zest and paprika , if desired , before serving .
Ingredients :
• 1 small head cauliflower , cut into small florets
• 1 / 4 cup fresh sage leaves
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 pound gnocchi ( fresh or frozen )
• 1 / 4 cup grated Parmesan
Directions :
• Heat oven to 400 F . On a rimmed baking sheet , toss the cauliflower and sage with the oil , 1 / 2 teaspoon salt , and 1 / 4 teaspoon pepper . Roast , tossing once , until the cauliflower is golden brown and tender , 25 to 30 minutes .
• Fifteen minutes before the cauliflower is finished , cook the gnocchi according to the package directions . Divide the gnocchi among bowls and top with the cauliflower and Parmesan .
• Tip : Cauliflower florets are easier to separate if you remove the core first . Place the head stem-side up . Using a paring knife , cut around the core at an angle , creating a cone-shaped piece , then lift it out . If the head is very large , halve it first through the core .
Ingredients :
• 1 pie pumpkin , halved and seeded
• 1 / 2 teaspoon salt
• 1 / 4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons vegan hard margarine
• 1 onion , chopped
• 2 carrots , peeled and chopped
• 1 green apple , chopped
• 1 tablespoon grated fresh ginger root
• 1 & 1 / 2 teaspoon curry powder
• 2 cups vegetable broth
• 2 cups plain hemp milk
• 3 cups packed spinach
Directions :
• Place the steamer basket in saucepan and add water to an inch below the bottom of the basket . Place the pumpkin halves in basket , cover pan and turn heat two medium-high . When the water boils , reduce heat and cook until the pumpkins are tender . Let cool , scoop pulp from skins . Transfer to a food processor , add salt and pepper and puree until almost smooth .
• Place a large , heavy-bottomed saucepan over medium heat . Add oil and margarine and when melted , tip pan to coat . Add onion , carrots , apple , ginger , and curry powder and cook , stirring frequently , until softened , 6 to 8 minutes . Add pumpkin , vegetable broth , milk , and salt and pepper to taste , stirring well to thoroughly combine .
• Reduce heat and simmer , stirring occasionally , until soup is slightly thickened . Stir in spinach . Taste and adjust seasonings and stir occasionally , until spinach is wilted .
24 � SOUTH � JULY-AUGUST ’ 23
Recipes by Metrocreative