By Kate Vaynshteyn at www.babaganosh.org
Inspired by fresh and healthy ingredients, our food blogger Kate has created the perfect springtime recipe!
This light, healthy and vegan-friendly recipe brings together asparagus, carrots, turnips, onions and Randall Beans great northern beans together all in one fresh vegetable hash. Since spring has come and fresh vegetables and ingredients are now aplenty, this is the best time of year to make this recipe.
Sauteeing all these ingredients together really brings out and enhances all their flavors and creates terrific texture. Kate doesn’t stop there, taking the bean hash to the next level with a zesty and creamy lemon tahini sauce. Tahini is a traditional Middle Eastern sauce is made from ground sesame seeds.
If you can’t find tahini in your store, you can easily make your own! Toast 1/2 to 1 cups of sesame seeds over medium heat. Process in a high-power blender with a few tablespoons of oil (olive, vegetable, or sesame oil for a more intense sesame flavor), stopping to push down the sesame seeds every few minutes. Add more oil if needed to blend all the sesame seeds and achieve the correct consistency. It should be the consistency of melted peanut butter – not quite solid but not as liquid as honey.
This dish is great as a side dish for Sunday dinner or served over rice as a healthy main course.
Want more great vegan recipes? Grab a copy of our free Very Vegan cookbook! It’s got vegan recipes for salads, casseroles, soups and more all using our delicious, hearty and healthy Randall Beans. It’s the perfect springtime collection. We are all about vegan-friendly cooking this month and hope you will enjoy these recipes along with us. Check out our recipe page for even more bean and vegan-friendly recipes and more each week.