©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.