I just made this delicious recipe for lunch, tweaked a few ingredients to satisfy my taste buds, and really enjoyed the flavors in this vegan & dairy free dish. I first saw a version of this recipe on a wellness blogger’s stories ( @wellnessbykelly). I made it this summer for my husband and I, but it didn’t seem to be much of a hit. I’ve kept it in the back of my mind, though, because I really liked the freshness and simplicity of this dish and I had never cooked with or enjoyed white beans before.
Now that I am beginning my own wellness journey, I’m searching for dishes with no or very little cholesterol and trying out some dairy free substitutes, as well. That’s how I began thinking of this white bean dish. I decided to give it another try, adding fresh squeezed lemon, less peas ( not a fan) and more fresh herbs and mediterranean spices. It was delicious! I’m happy to share it with you .
You will need : 1 leek, 2 garlic cloves, 1 can of Cannellini Beans ( 14 0z), 1/2 cup fresh mint leaves, 1/2 cup fresh dill, 1/2 cup Italian parsley, 1-2 tbsp olive oil, 1 cup frozen peas, 1 cup organic spinach, 2 Tbsp Za’atar ( I found mine at Whole Foods market), a lemon, an avocado , a container of Kite Hill’s plain unsweetened almond milk yogurt.( You can use any brand of greek style yogurt if you’re not caring about the dairy. )
PREP: Trim and slice up the leek, mince garlic, drain and rinse beans, chop the herbs.
Directions: Sautee’ the leeks in the olive oil in a skillet for a few minutes on medium low heat. Next, stir in your garlic for a minute. Add beans and peas and sautée for a few minutes. Once the peas look thawed, add in 1/2 of the spinach. Once that is cooked down a bit, add the rest of the spinach, as well as your 3 herbs (mint, stir, then parsley, then the dill) and sautee’ another minute or so. Remove the pan from the heat and stir in the Za’atar, mixing it in thoroughly. Squeeze a bit lemon on top and mix. Perfect ! Portion onto each plate, slice avocado on top and add a dollop of the dairy free yogurt in the middle. Squeeze a bit more lemon juice over the avocado, a dash of Himalayan pink salt & black pepper, if you like, and enjoy! So refreshing, light, yet filling!
You can enjoy this with warm pita chips, fill a pita pocket with it or toast some crostini drizzled with olive oil to serve with this. It make a perfect & pretty lunch!
This time I enjoyed mine with a toasted slice of fresh baked sourdough bread, topped with Smart Balance buttery spread. It was so yummy , but now my wheels are turning again. I think next time I’ll save the avocado and make avocado toast to serve with this , instead. What do you think? Let me know! You can always leave a comment for me on my posts on instagram @purejoy_lifestyle since that’s where I live lol 🙂 I’d love to hear your comments . Eat well, be well.