Friday, August 13, 2010

Lemony Lima Bean Spread and Zucchini Sandwich. Heavenly.

First off, sorry for the long absence!! My camera has been broken, so I have a lot of blogging to make up for!

If you're like most people around this time in the summer, you have zucchini basically coming out of your ears by now. I know I do, and I won't complain one little bit! Especially when there is this sandwich to be made. I dreamt of making this sandwich for a while, and I am so so so glad it finally came to fruition! One, because sandwiches are the best. Two, because zucchini just screams summer to me, and I scream back, I love you!!Lima Bean Spread and Zucchini Sandwich
Lemony Lima Bean Spread (below)
Toasted whole grain bread
Grilled or sauteed zucchini, in half moon slices
Thinly sliced red onion
Greens (arugula or spinach would work nicely)
Garlic-Dill Aioli (below)

This sandwich is best served open-faced, because there are so many goodies on it, they are likely to fall out if eaten all together! So start off by slathering the lima bean spread on one side of each slice of bread. Lay down the greens, then the grilled/sauteed zucchini, and then the red onion slices. Drizzle with the dill aioli and serve.

Lemony Lima Bean Spread (makes about 4 cups)
3 cups baby lima beans, fresh or frozen (if frozen, thaw to room temperature)
Zest and juice of 2 lemons
2 cloves garlic, minced
1/4 cup olive oil
1/2 cup tahini
1 tsp salt
1/2 tsp black pepper
1/4 tsp white pepper
2 scallions, sliced
1/2 cup fresh dill, chopped
2 Tbs water, or more as needed

Place all ingredients in a food processor or blender. Pulse to break up large pieces, and then puree until smooth, adding more water as needed 1 Tbs at a time. Cover and refrigerate until ready to use.

Garlic-Dill Aioli (makes about 2 cups)
1 block soft silken tofu
1/2 cup vegan margarine
1/4 cup dijon mustard
2 Tbs olive oil
3 cloves garlic, minced
2 Tbs agave nectar
1/2 tsp salt
1/4 tsp black pepper
1 Tbs dill seeds
1/2 cup fresh dill, chopped

Place all ingredients together in a blender or food processor and puree until smooth, scraping down the sides of the blender as needed. Cover and refrigerate until ready to use.

A tasty summertime meal deserves to be ended with a tasty summertime treat: Local Blackberry-Peach Pie!! I didn't really use any recipe, but it turned out great...what a delightful combination!