Beans
1 Cup White Beans
Overnight soak the beans in water
1/2 Tsp Salt
4 Cups Water
Cook the beans with salt and water for 45 minutes.
Yields: 2 and 1/2 Cups Cooked Beans
Kale Pesto
1 Small Bunch Kale, Tough Stems Removed (or 1/2 Large Bunch) - 6 stems
2 Garlic Cloves ( 1 Tbsp )
3/4 Cup Hemp Seeds / Walnuts
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Cup Olive Oil
Add kale, garlic cloves, walnut, lemon juice, salt and black pepper powder to food processor, pulse until coarsely chopped. With motor running, add olive oil in a steady stream and process to a coarse puree. Do this in food processor, had hard time doing this in Vitamix. I ended up adding 1/4 of water to blend it.
Source: cookieandkate
Note: Do not keep this pesto for long time. Mine tasted good after I blended, but got really bitter when I eat this after 4 days.
Pasta
1 Pound Pasta
Cook pasta according to package instruction. Reserve 1/4 Cup of pasta cooked water.
Pasta Sauce
1 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped
Heat the olive in a pan over low heat, add garlic and saute for 4 minutes in low flame.
2 and 1/2 Cups Cooked Beans
1 Tsp Salt
1 Tsp Black Pepper Powder
1/4 cup bean Cooked Water
Transfer sauted garlic to the blender, add cooked beans, salt, black pepper powder, water, almond milk and pasta cooked water, blend until creamy and smooth.
Heat the sauce pan over low heat, pour the sauce back to the pan, cook until the sauce is warm. Taste and adjust salt and black pepper powder.
Add the cooked pasta and mix well.
Divide pasta among 3 bowls. Top each bowl with 3 Tbsp of Kale Pesto.
Taste Note: Tastes Horrible, Probably we think the Kale Pesto ruined it. too bitter, We like bitter stuff, this was different, I might do this one more time, probably do the Kale pesto differently by cooking the kale and things like that. or even follow the same recipe, but use it immediately, this time I used after 4 days.
Serves: 3
Source: healthyrecipeecstasy
1 Cup White Beans
Overnight soak the beans in water
1/2 Tsp Salt
4 Cups Water
Cook the beans with salt and water for 45 minutes.
Yields: 2 and 1/2 Cups Cooked Beans
Kale Pesto
1 Small Bunch Kale, Tough Stems Removed (or 1/2 Large Bunch) - 6 stems
2 Garlic Cloves ( 1 Tbsp )
3/4 Cup Hemp Seeds / Walnuts
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Cup Olive Oil
Add kale, garlic cloves, walnut, lemon juice, salt and black pepper powder to food processor, pulse until coarsely chopped. With motor running, add olive oil in a steady stream and process to a coarse puree. Do this in food processor, had hard time doing this in Vitamix. I ended up adding 1/4 of water to blend it.
Source: cookieandkate
Note: Do not keep this pesto for long time. Mine tasted good after I blended, but got really bitter when I eat this after 4 days.
Pasta
1 Pound Pasta
Cook pasta according to package instruction. Reserve 1/4 Cup of pasta cooked water.
Pasta Sauce
1 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped
Heat the olive in a pan over low heat, add garlic and saute for 4 minutes in low flame.
2 and 1/2 Cups Cooked Beans
1 Tsp Salt
1 Tsp Black Pepper Powder
1/2 Cup Water
1/2 Cup Almond Milk1/4 cup bean Cooked Water
Transfer sauted garlic to the blender, add cooked beans, salt, black pepper powder, water, almond milk and pasta cooked water, blend until creamy and smooth.
Heat the sauce pan over low heat, pour the sauce back to the pan, cook until the sauce is warm. Taste and adjust salt and black pepper powder.
Add the cooked pasta and mix well.
Divide pasta among 3 bowls. Top each bowl with 3 Tbsp of Kale Pesto.
Taste Note: Tastes Horrible, Probably we think the Kale Pesto ruined it. too bitter, We like bitter stuff, this was different, I might do this one more time, probably do the Kale pesto differently by cooking the kale and things like that. or even follow the same recipe, but use it immediately, this time I used after 4 days.
Serves: 3
Source: healthyrecipeecstasy
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