- 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into 1/2-inch cubes
4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
1 medium red onion, peeled and diced small
Salt and freshly ground black pepper to taste
1 batch Spicy Cilantro Pesto
1. Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
2. Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.
Spicy Cilantro Pesto
Makes about 1 Cup
An appealing alternative to traditional basil pesto, this goes well with a variety of foods.
2 cups packed cilantro
1/4 cup hulled sunflower seeds, toasted, optional
1 jalapeño pepper, coarsely chopped
4 cloves garlic, peeled and chopped
Zest and juice of 1 lime
Salt to taste
1/2 package extra firm silken tofu (about 6 ounces), drained
1/4 cup nutritional yeast, optional
Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.
Del Sroufe
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the YearDel teaches cooking classes and helps people transition to a healthy plant-based diet.
View all articles by Del Sroufe
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