White Bean Pesto Spread from Let Them Eat Vegan

A couple weeks ago, a friend and I went to a wine bar that served flatbread topped with white bean hummus, melted cheese, arugula, and roasted red peppers. It was ridiculously good.

Since then, I’ve been on the search for a good white bean spread recipe and then, voilà, our August VegCookBook, Let Them Eat Vegan, turned out to have one. Last night, we had a light summer supper of  White Bean Pesto Spread (p. 72) on crostini, and a big bowl of green grapes. Yum.

The next recipe I want to try is the Tomato Artichoke Pasta (p. 158). Howabout you?  Did you try any recipes from Let Them Eat Vegan last week? What ones are you hoping to make this week?

Full disclosure: The link to Let Them Eat Vegan is attached to my Amazon account.  If you buy something after clicking on the link, I get a small percentage of the sale, which I’ll probably use to buy more books!

11 responses to “White Bean Pesto Spread from Let Them Eat Vegan

  1. semiorganizedchaos

    i made Beans & Greens Soup for lunch… mmm, kale! the PB Chai Ice Cream is a household favourite!!

    • The PB Chai ice cream sounds amazing (as does the soup). I’ve never used an ice cream maker. Are they hard to use?

      • semiorganizedchaos

        i have the ice cream maker attachment for my kitchen aid mixer. i’ve also had a smaller, stand-alone ice cream maker. both are easy peasy.. just make sure that your ice cream mixture is well chilled in the fridge before you churn it up (a couple hours in the fridge is good). then it’s just a matter of pouring it in, and pushing a button to make it go!! home made ice cream is THE best

      • I may have to add an ice cream maker to my Amazon wish list!

  2. I made several recipes this week. The chia pancakes with strawberry sauce, the pancakes were light and fluffy, and the strawberry sauce was super easy to make. The banana-chia muffins were good, but I think next time I’ll try adding some chocolate chips or something to make them a little more exciting. And the festive spinach-chickpea pie, which has been my favorite so far! I made it crustless, so it was more like a casserole then a pie, but I think it would even work really well as a stuffing for the holidays if I needed a gluten-free option.

  3. Ooooh! The Festive Chickpea Tart sounds good. I noticed that a number of the recipes in this cookbook have chia seeds in them. I’ve never eaten, bought, or cooked with chia seeds. How did you like them in your pancakes and muffins? What section of the grocery store are they usually in?

    • I usually buy chia seeds online, or Whole Foods if I can get there. I like them a lot, they allow for less oil or other fat to be used in baked goods, though they can be kind of strange the first time you have them since they get chewy in texture, kind of like gel.

  4. I have made several dishes since I have had this book for a while. They have all been delish! The Chai PB Ice Cream yum! The Smokey Tahini Sauce goes great on more than just the Falafal patties. So it is blazing outside where I live so tonight I made the Almond Curried Kale Salad ( so good!) Going to try her famous B Raw Nies. Yay!

  5. fireglasdfd ~ Sounds like the Chai PB Ice Cream is a must-make. Can’t wait to hear how the the B-raw-nies turn out. I just posted a video of Dreena making them: http://vegcookbookclub.com/2012/08/08/dreena-burtons-favorite-recipes-from-let-them-eat-vegan/

  6. Made the B raw nies the other night and I will say I was kinda of bummed. They tasted amazing but I think my dates may have been a little on the dry side because the mix did not hold together at all. :( I made a batch of ice “cream” and mixed some in at the end. So good! Btw, the brazil nut pesto is excellent as well as the Vegveeta Dip.

  7. Hi firegalsdfd ~ That’s too bad that the B-raw-nies were crumbly. At least they were yummy! Thanks for heads up on the ice cream, brazil nut pesto and Vegveeta Dip.

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