Packed with plant-based goodness, this dish is delicious and nourishing. Shop what you need at FtN and let’s get cooking!
INGREDIENTS:
For the Beans:
2 cups Butterbeans, soaked overnight and boiled for 2 hours or tinned (Save the liquid)
1 cup Butterbean liquid
3 Tbsp Olive oil
3 Leeks, diced
2 Large Cloves Garlic, crushed
½ tsp Ground Cumin
½ tsp Ground Coriander
1 cup Baby spinach, chopped
¼ cup Basil, dill, and parsley, chopped
1 Tbsp Zaatar for topping
For the Cashew Cream:
1 cup Raw Cashew Nuts, Soaked overnight
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice
½ tsp Salt
¼ tsp Black Pepper
80ml Water
METHOD:
- Heat a large pan over medium heat, drizzle in the olive and add in the diced leeks and garlic. Sauté for a few minutes, then turn the heat down and sweat the leeks for 15 minutes until they are completely soft.
- To make the cashew sauce, add all the ingredients to a blender and blend on high until completely smooth.
- Add the butter beans, their liquid, and the cashew cream to the pan, along with the cumin and coriander. Cook over medium heat, stirring until the sauce thickens.
- Add the baby spinach and herbs to the pan and cook them slowly until they wilt. Taste the mix and add salt and pepper.
- Serve with a sprinkle of za’atar on top and fresh bread.
And voilà! Your delicious meal is ready.
