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!

Quinoa Cakes with Herb Baked Lentils, Garlicky Greens and Rosemary Fig Aioli

This past Saturday's supper club was a celebration of yummy spring foods and flavors. I am so thankful for this incredible weather...what better way to celebrate than with an awesome meal?! This is a complete meal all in one beautiful plate, and it's gluten free too!! Go get some greens from your farmers market and get cooking!
Quinoa Cakes with Savory Herb Baked Lentils, Garlicky Greens
and Rosemary Fig Aioli

Savory Herb Baked Lentils (makes about 1 qt)
1 lb uncooked lentils
4 cups cold water
1/4 cup chopped fresh thyme--or 1 Tbs dried
2 Tbs chopped fresh sage-- or 1/2 Tbs dried
2 Tbs chopped fresh basil--or 1/2 Tbs dried
1/2 Tbs dried rosemary leaves
1/2 Tbs paprika
1 tsp black pepper
1 tsp white pepper
1/2 Tbs sea salt
1/4 cup olive oil
1/4 cup organic sugar
1 Tbs gf soy sauce or Bragg’s liquid aminos
1 tsp apple cider vinegar
1/4 cup yellow onion, diced

Bring water to a boil and add lentils. Cook for 20 minutes, until lentils begin to become tender. Remove from heat.
Add the rest of the ingredients to the pot and pour mixture into baking pan .Cover with aluminum foil and bake for 45 minutes. Meanwhile, prepare the quinoa cakes.

Quinoa Cakes (serves 6, makes 12 individual squares)
1 cup uncooked quinoa, rinsed
2 cups cold water
1/4 cup garbanzo bean flour
1/4 cup brown rice flour
1/2 tsp sea salt
1/4 tsp white pepper
Juice of 1 lemon
2 Tbs olive oil
2 Tbs tapioca starch
1 cup vegetable broth or water
2 tsp agave nectar

In a large pot , bring water and quinoa to a boil. Cover and simmer for 15-20 minutes until all water is absorbed. Fluff with a fork. Let cool for about 15 minutes, to allow some of the starch to release. Meanwhile, preheat the oven to 350 F.
Add the rest of the ingredients and stir well.
Lightly grease 1 cookie sheet.
Pour quinoa mixture into prepared pans and press firmly to create an even, tight layer. If you are having trouble getting the mixture really packed in, place a piece of plastic wrap over the top of the mixture and roll over the top with a rolling pin, to create a flat surface and a firmly packed layer.
Bake for 20 minutes. Remove and slice into 12 squares, and then return to the oven. Bake for 10 more minutes. Let set and cool for 15-20 more minutes before serving.

Rosemary Fig Aioli
1 block silken tofu
1 cup vegenaise
¼ cup olive oil
Juice of 1 lemon
½ cup all-fruit fig jam
2 Tbs dried rosemary
3 cloves garlic, minced
2 tsp sea salt
1 tsp white pepper

Combine all ingredients in a blender or food processor and blend until creamy and smooth. Refrigerate until ready to use.

Garlicky Greens
1 large bunch organic spinach or other greens
2 cloves garlic, minced
1 Tbs olive oil
1/2 tsp apple cider vinegar or red wine vinegar

In a large saute pan or wok, heat the olive oil and add the garlic. When garlic begins to sizzle, add in the greens and stir. Cover and cook over medium heat for 3 minutes. Add in the vinegar and toss to coat. Remove from heat and serve.

To assemble plate: Place 2 quinoa cakes in the center of a plate. Pour baked lentils over the top, followed by the sauteed greens. Drizzle or add dollop of aioli, and then garnish with fresh chopped scallions. Serve immediately.