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Extra-Green Puree | Great Performances


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Extra-Green Puree
by Suzannah Schneider, Sustainability Connector

©Liz the Chef

This is a great recipe to use up your CSA greens in a hurry, inspired by vegan chef extraordinaire Isa Chandra Moskowitz. I love it on pizza or toast.


1 pound Asparagus, ends discarded, chopped into 3-inch lengths

1 pound Green beans, halved, ends removed and discarded

1 cup Fresh peas

1 cup Almonds, chopped

2 cloves Garlic

1 cup Flat-leaf parsley, loosely packed

4 Scallions, coarsley chopped

2 Tbs Extra-virgin olive oil

Juice of 1/2 Lemon

1/8 teaspoon Fresh nutmeg

1 pound Extra-firm tofu

1 cup Basil leaves, chopped


1. Have ready a large bowl of ice water.

2. Bring a large pot of salted water to a boil. Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes. Drain vegetables and submerge in the ice water to stop cooking.

3. Pulse the almonds into a fine power. Add the boiled vegetables, garlic, parsley, scallions olive oil, lemon juice, and nutmeg; puree until smooth.

4. In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. Add the puree and mix well. Fold in the basil. Cover and refridgerate until ready to use.

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