This is a great base recipe on making healthy fiber rich snack in the fridge. You can switch out the herbs or use a red sauce instead of using the tofu.
Leeks 1
Thumb of Ginger 1
ClovesGarlic 4
Handfulls Spinach 2
Block of Tofu ½
Salt and pepper tt
Handful of Basil 1
Veggie stock 2C
Parmesan cheese ½ c
Large Lima or butter Beans 3 C
Olive oil
Saute Leeks,Ginger and Garlic in olive oil till soft. Add spinach, tofu,Basil and Veggie stock. Blend until creamy. Add tofu cream to the pan with beans and parmesan cheese. Cook on low until well combined garnish with tasted sourdough, tahini sauce,sliced grape tomatoes and some fresh basil. If you don’t want to use tofu you can use ½ C of raw cashews soaked in hot water for 20 min then blended with ½ C of fresh water until creamy.