PUMPKIN, KALE, AND CANNELLINI BEANS
If you’re looking for a simple one-pot meal that’s great comfort food during the cold winter months, then you’ve found the perfect recipe!
Vegan, Vegetarian, Dairy Free, Plant-Based
Ingredients
2 cans of cannellini beans, rinsed and drained
1 shallot
1 bunch of kale, chopped
3 garlic cloves, minced
1/2 T fresh sage, chopped
1 c pureed pumpkin
2 T tomato paste
Himalayan pink salt
fresh cracked pepper
1 c almond milk
1/3 c raw cashews
1/4 c nutritional yeast
2 T tahini
1 lemon, juiced
Directions
Using a small bowl, soak the cashews in hot water for 10 minutes.
Sauté the shallot, kale, and garlic until they start to soften. Add a splash of water if it gets too dry. Next, add the tomato paste and stir for a minute or so. Add the pumpkin and beans, and stir to mix. While this cooks, in a blender, add the milk, nutritional yeast, tahini, lemon juice, and nuts. Blend til smooth. Add this to the pan and stir. Add in the sage, salt, and pepper to taste. Let simmer for 10 minutes til warmed through.
Serve this with rice or scoop it up with your favorite naan or flatbread.
Enjoy!