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Seitan is My Motor
Seitan is My Motor is a vegan food blog by Constanze Reichardt from Germany.
Her blog is about cakes and cookies, about her own and other people's recipes, about vegan cookbooks and everything else that has to do with food.

Reprinted with permission from Constanze Reichardt.

Beans with Pumpkin Seed Pesto
Serves 2

For a couple of months now we have this bottle of Austrian pumpkin seed oil in our kitchen. It is a cold pressed oil to be used not for cooking and frying, has a dark green-brown colour and an intense smell of salted and roasted pumpkin seeds. We have a lot of different oils, but this is my absolute favourite! It can be used in salad dressings and, if you don't heat it up, in pesto as well.

Ingredients

For the pesto combine in a food processor and blend until smooth:

  • 100g cherry tomatoes (3 tomatoes), chopped

  • 10g basil (1 cup packed)

  • 15-20g (2 Tbsp.) hulled, green pumpkin seeds

  • 15 ml (1 Tbsp.) good quality, cold pressed pumpkin seed oil

  • 5 sun dried tomatoes, cut into very small pieces

  • 1-2 cloves garlic

For the beans:

  • 2 cans lima, butter or cannellini beans

  • 200g frozen spinach (1 1/3 cups)

  • 1 tsp. dried sage


Beans with Pumpkin Seed Pesto
Photograph © Constanze Reichardt

Directions

Place beans and spinach in a pot, add sage and 2-3 Tbsp. of water. Cook until the water is absorbed. Let cool for 5 minutes then add the pesto and serve immediately.
The pesto makes a great spread too!

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