Delicious Weekend

Morning everyone and welcome to another Monday. I hope you all had a lovely weekend. Mine was pretty good. Luke and I made delicious white bean tarts on Saturday (see recipe below) and went to Zen Kitchen (http://www.zenkitchen.ca/) on Sunday. If you are ever in Ottawa, ON. you must go to this restaurant! There menu is constantly changing and the food is nothing less then amazing. We started out with a white bean dip and bread, vegan Pierogies and cashew sour cream. For a main, I had the vegan cesar salad w/ tofu skewers and polenta crutons. For dessert we had the trio which is a sample of 3 different dessert which was of course to die for.

This week I have decided since it is summer and fresh fruits and veg are so abundant, why not do a 21 day salad challenge. I’m not talking about 21 days of lettuce and vinegar, I’m talking salads with mangoes, pineapple, coconut, kale, spinach, lettuce, tahini, tamari, maple syrup, agave, capers, olives, etc. The goal is to try and make a new salad every night for dinner for 21 days.

I have already begun brainstorming recipe ideas. These can be found on my pinterest board called “Eat your Veggies” (http://pinterest.com/sssvegan/eat-your-veggies/).

I’ll leave you today with the absolutely mouthwatering white bean tart recipe we made Saturday evening. Enjoy.

White Bean Tart 

Makes: 12 slices Prep Time: 15 minutes Cook Time: 20-30 minutes Inspired By: Vegan YumYum

 

Nutrients:

White Bean Spread:

  • 1 can white beans, drained
  • 1/4 cup cashews
  • 1 tbsp Dijon Mustard
  • 1 tbsp balsamic vinegar
  • 1/2 cup fresh basil leaves
  • 1 lemon, juiced
  • 2 tbsp water (or more if needed)
  • salt to taste

Tart:

  • Puff pastry (found in freezer department of any grocery store), thawed
  • Asparagus, dead ends removed
  • Zucchini, sliced
  1. Pre-heat oven to 400F. Line a baking sheet with parchment paper. Place puff pastry on top of parchment paper. 
  2. To make the bean dip, combine all ingredients into blender and blend until smooth and thick. 
  3. Spread dip over puff pastry while leaving 1 inch of puff pastry exposed. This room will allow the edges of the tart to puff and become crunchy when cooked. 
  4. After spreading dip, arrange asparagus and zucchini on top of dip much like the patter shown in the photos below. 
  5. Cook pastry for 20 minutes or until edges are golden brown. 
  6. Serve as an appetizer or meal with a salad on the side. 

 

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