This puree is full of great spring vegetables at their peak flavor. Green beans, asparagus, scallions, peas and garlic are blanched then blended and seasoned with flaky sea salt. Use as a spread on bruschetta or a different twist on dip.
Spring Vegetable Spread
2 scallions, roughly chopped
10 thin asparagus stalks, ends trimmed, roughly chopped
10 green beans, roughly chopped
1/2 cup peas
2 garlic cloves. whole
salt and pepper
3 tbl extra virgin olive oil
Bring a large pot of salted water to a boil. Add all of the vegetables and garlic. Boil for 4 minutes. Drain and shock in ice water. Drain and transfer to a food processor. Add the olive oil, salt and pepper to taste and puree until smooth and spreadable.
2 tbl extra virgin olive oil
2 vegan chicken patties (I used Gardein Chicken Scallopini)
10 thin asparagus stalks, ends trimmed
salt and pepper
1 french baquette
vegenaise for spreading
2 slices vegan mozzarella cheese ( I used tofutti mozzarella cheese slices)
Preheat the oven to 400.
Saute the chicken patties in 1 tbl of oil until browned on both sides. Set aside.
Toss the asparagus with 1 tbl of oil, salt and pepper and roast for 8 minutes.
Assemble the panini with one side spread with vegenaise, one side with the spring vegetable spread. Add the chicken, cheese and roasted asparagus.
Toast with a panini press until the cheese is melted and gooey, 5 minutes.
1 tbl extra virgin olive oil
red pepper flakes
Preheat the oven to 250. Prepare a baking sheet with parchment paper.
Use a mandoline to thinly slice the carrots. Drizzle with oil and bake for 45 minutes until crisp. Season with sea salt and red pepper flakes.