The green monster smoothie is ubiquitous in the blogosphere. I think I first saw it on Angela’s site, but it pops up everywhere. A green monster of a different sort made an appearance at my lunch table today, and I’m pretty psyched about it.
That, my friends, is a white (turned green) bean dip, inspired by Swell Vegan‘s lemony scape and herb spread. It’s served over toast and avocado slices, and it tastes like heaven. The recipe is as follows:
Garlicky Bean Dip
1 15 oz. can cannelini beans
2 large cloves garlic (less if you don’t love it as much as I do)
1 cup, loosely packed, of chopped parsley
2 medium handfulls spinach
juice of 1 lemon
2 tbsp olive oil
salt and pepper to taste
Puree it all in a food processor until it reaches a consistency you like.
IMPORTANT ANTI-GAS TIP FOR BEAN-EATERS
I learned this amazing trick from the Nourishing Gourmet. If you soak your beans for a few hours before you cook with them, they’ll digest much easier, which means less gas. Huzzah! I soaked this can overnight and then made the spread mid-morning. This trick has made such a difference for me. Hummus and other bean dips are such good versatile, portable lunch food, but also a big gassy food. This solves that dilemma.
We also made linguine carbonara last night with our CSA bacon (I think the recipe came from allrecipes.com, but I’m not sure). I’m also in love with this bacon – it has such a pure, concentrated pork flavor with just a touch of maple. Perfection!
We served the pasta alongside some of our CSA mystery zucchini (not sure if it’s really zucchini or something more exotic), which we sprinkled with olive oil, salt, and pepper and baked in the toaster oven at 350 for 15ish minutes. I love baking in the toaster oven in the summer – no preheat time, plus the kitchen doesn’t overheat.
Breakfast for the past two days has been Elvis oats. Extremely repetitive? Yes. Still so delicious that it’s the highlight of my whole day? Yes. 😉