I found a quart of strawberries at Whole Foods Market on Friday.
Now I’m broke, but at least I have a delicious puree to show for it.
The strawberries were sitting so pretty in my fridge, I just couldn’t resist.
A bit pricey in the off-season. Yes.
But worth it. Definitely.
I leave you with my latest.
And perhaps a new favorite.
Ever though of a fava bean n’ strawberry combo?
I didn’t think so.
I sure did.
Spread atop Gluten-Free crackers and toasted bagels. Yum.
Enough said. You get the picture.
Now, get to work n’ start pureein’ this tasty recipe tnite.
Gluten-Free and Vegan
Makes 2 cups
- 1/2 cup olive oil
- 1 clove garlic, minced
- 3 lbs. fava beans, shelled and peeled
- 1 cup brewed green tea
- 10 large fresh strawberries, hulled * and sliced (see note below)
- 1/4 cup curly parsley, chopped
- 2 Tbsp. lime juice
- 1 tsp. balsamic vinegar
- 1/4 tsp. sea salt
- 1/3 tsp. freshly ground white pepper
- In a large skillet over medium-heat, add oil and garlic; sizzle for 1 minute. Add fava beans and brewed green tea. Bring to a boil, reduce heat to low heat until beans are tender, approximately 15 minutes, Remove from heat.
- Transfer mixture to a food processor; combine remaining ingredients. Pulse until smooth.
- Transfer to serving dishes.
- Serve at room temperature or chilled with crudites, gluten-free crackers and as a spread on sandwiches.
* Quick Tip: For an easy way to hull strawberries for this recipe, poke a drinking straw through the stem.
And for all of my fellow New Yorkers (Manhattanites) out there, or for those of you visiting NYC, here are a few special Vegan Cooking Classes that I’ve come across here in the city that I thought you’d enjoy.
Whether you’re looking for a night together with your girlfriends and some cookin’ techniques, a hot date idea or looking to plan your future career, these fun cooking classes over a vast array of options.