Equipment
- stove
Ingredients
- ½ yellow onion, diced
- 2 cups fresh basil
- 4 cups baby spinach
- ¼ cup hemp seeds
- ⅓ cup nutritional yeast
- 1 lemon, juiced
- 1 tbsp tahini
- 8 oz extra firm tofu
- 2 tbsp capers
- ¼ cup water
- salt and pepper, to taste
- 28 oz (2 cans) butter beans, drained
- 12 oz cherry tomatoes
- 2 tbsp balsamic vinegar of Modena
- ½ cup dairy free ricotta, or greek yogurt
- ½ tsp crushed red peppers
Method
- Heat a large cast iron skillet over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and sauté for 4-5 minutes until tender and fragrant.
- Meanwhile, add the basil, 3 cups of spinach, hemp seeds, nutritional yeast, lemon juice, tahini, tofu, capers, and water to a blender. Puree until smooth and creamy, adding more water if needed and seasoning to taste with salt and pepper.
- Once the onion is tender, add in the beans and pour in the sauce. Bring to a gentle simmer and add in the tomatoes and remaining spinach. Cover and simmer until tomatoes are soft and juicy. Use the back of a wooden spoon to slightly smash.
- Serve hot, topped with ricotta or greek yogurt, drizzled with balsamic and sprinkled with finishing salt and crushed red peppers. Grab a hunk of toasted crusty bread for dunking, serve over rice, or eat by the spoonful!
Nutrition
Serving 1servingCalories 251kcalCarbohydrates 30gProtein 17gFat 8gSaturated Fat 1gPolyunsaturated Fat 4gMonounsaturated Fat 1gSodium 609mgPotassium 717mgFiber 9gSugar 4gVitamin A 2677IUVitamin C 30mgCalcium 105mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.