Creamy Beans with Basil-Parsley Oil & Crunchy Stuff

🥘 Ingredients

• extra virgin olive oil 2 tsp
• pepitas or raw sunflower seeds ¼ cup
• panko breadcrumbs 0.33 cup
• red pepper flakes 0.12 tsp
• ground turmeric 1 pinch
• Freshly
• Heaping flaky sea salt ¼ tsp
• Basil-Parsley Oil 4 tbsp
• large lemon 3 tbsp
• pure maple syrup 1 ½ tsp
• Dijon mustard 1 tsp
• Kosher
• broccolini OR asparagus 1 lb
• extra virgin olive oil 1 tbsp
• garlic cloves 5
• dried oregano 1 ½ tsp
• cannellini beans 2
• vegetable broth ¼ cup
• creamy plain-flavored plant-based milk ¼ cup
• Basil-Parsley Oil 1.5-2 tbsp
• For serving: Crusty bread to serve 4

Crunchy Stuff

1. 1

   Prepare: extra virgin olive oil , pepitas or raw sunflower seeds , panko breadcrumbs , red pepper flakes , ground turmeric , Freshly cracked black pepper, Heaping flaky sea salt .
2. 2

   Line a large plate with parchment paper. Heat the oil in a medium frying pan over medium heat. After a minute or two, add the pepitas. Cook for 2-3 minutes , stirring from time to time, until just starting to turn golden.
3. 3

   Add the panko, red pepper flakes and turmeric if using, a few cracks of black pepper, and flaky sea salt. Stir very frequently to prevent burning, and cook until the panko is golden brown, about 2 minutes.
4. 4

   Transfer to the lined plate.
5. 5

   Once cool, use the parchment paper to funnel the mixture into a jar for which you have a lid. Label and store the sealed jar in the pantry for 2 to 3 weeks.
6. 6

   For the herby vinaigrette: Basil-Parsley Oil , large lemon , pure maple syrup , Dijon mustard , Kosher salt and freshly cracked black pepper, broccolini OR asparagus , extra virgin olive oil , garlic cloves , dried oregano , cannellini beans , vegetable broth , creamy plain-flavored plant-based milk , Basil-Parsley Oil , 2/3 cup Crunchy Stuff (from meal prep), For serving: Crusty bread to serve .
7. 7

   If the Basil-Parsley Oil has solidified, add the jar to a bowl of hot water to quickly bring it back to room temp.
8. 8

   Bring a large saucepan of water to a boil. Fill a large bowl with ice water and arrange a colander in the sink.
9. 9

   Make the Herby Vinaigrette. In a small bowl, whisk together the listed ingredients plus 1/2 tsp kosher salt and a few cracks of pepper. Taste, adding more lemon juice, salt, maple syrup, or mustard to taste.
10. 10

    Blanch the veggies. Salt the boiling water very generously (about a palmful). Cook the broccolini or asparagus for 2-3 minutes (until the broccolini is crisp-tender and bright green OR the asparagus is still fairly bright green with a slight crunch). Drain in the colander, then transfer to the ice bath. Once the veggies have chilled, scoop out the ice and drain. Shake the colander a few times, then dry the veggies very well with a kitchen towel. Optional: Cut the veggies into bite-size pieces (or keep them whole and serve them with a knife and fork).
11. 11

    Cook the beans. Heat the olive oil in a large frying pan over medium heat until warm, then add the garlic and oregano. Cook for 2-3 minutes , stirring frequently, or until the garlic is golden but not browning. Add the beans, and season with 1 tsp of kosher salt and pepper to taste. Cook for 2 minutes, stirring occasionally. For extra creaminess, use the back of a wooden spoon to mash half of the beans. Stir in the broth and milk. Simmer for 2 to 3 minutes, stirring frequently. Add an extra splash of broth as needed, until creamy and saucy. Taste, adding more salt or pepper as needed.
12. 12

    Transfer the veggies to a large bowl and toss with the Herby Vinaigrette. Taste, adding more salt, pepper, or a squeeze of lemon juice if desired.
13. 13

    Divide the beans across bowls. Spoon 1 to 1 ½ teaspoons of the Basil-Parsley Oil on top of each bowl and divide the Crunchy Stuff on top. Serve the veggies and bread on the side.