Vegan Green Garden Puree (For Pizza, Lasagna or Pasta)
Ready In: 30 mins
Serves: 6-8
Yields: 6 cups
Ingredients
- 1 lb asparagus, ends discarded, and chopped into 3-inch lengths
- 1 lb green beans, halved, ends removed and discarded (or better yet composted!)
- 1 cup frozen peas
- 1 cup slivered almonds
- 2 garlic cloves (or more)
- 1 cup loosely packed flat leaf parsley
- 4 scallions, green parts only, coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1⁄2 lemon, juice of
- 1⁄8 teaspoon nutmeg
- 1 lb extra firm tofu (water packed, drained and pressed)
- 1 cup chopped basil leaves
Directions
- Have ready a large bowl of ice water.
- Bring a large pot of salted water to a boil.
- Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes.
- Drain vegetables and submerge in the ice water to stop the cooking.
- Pulse the almonds to a fine powder. I used the blender for this.
- Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
- Note: My blender could not accommodate all of the ingredients so I needed to puree in batches. I also had to add some water otherwise it would not blend. All together I added about 1/2 cup of water and it was not too runny in the end.
- In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. I used a hand held immersion blender for this and it worked beautifully.
- Add the puree and mix well.
- Fold in the basil.
- Cover and refrigerate until ready to use.
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