Recipe by Caleb Files
"This is a wonderful Mexican dish."
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fresh asparagus, trimmed and cut into 1/2 inch pieces
bite-size cauliflower florets
celery ribs, chopped
canned kidney beans, drained
chopped fresh dill
sunflower seed oil
Looking at the recipe ingredients, it didn't look like things that should go together well, however it all comes together very well. Excellent taste, great use of vegetables.
I've made this twice now. When I first tried it, I wasn't sure if I liked it or not, but the more I ate, the more it grew on me. Make sure to chop the nuts before putting in the blender; the blender doesn't like chopping them from whole.
This was really tasty. I changed the proportions of a lot of the ingredients - more asparagus, 4 cups of cauliflower and 1/4 cup of hazelnuts. I alos used a splash of chicken stock instead of the oil to reduce the calories a bit. There was plenty of sauce and it's always good for me to get in more veggies. I'll def make this again as a mexican veggie side dish. I served mine warm.
Thought the combination of ingredients sounded different and was happily surprised. Good addition to any Mexican meal!
We LOVED this, although I did find it necessary to add water to the sauce to make it process, and a small food processor is a much better tool than the blender for that part. We left out the celery because my son dislikes celery -- otherwise, this is a really interesting and subtle combination of flavors that works very well indeed for a side dish. We used it alongside Black Bean Lasagna, also from this site, and it was perfect. It works well to make the sauce in advance and microwave it back to warm while steaming the veggies. I used a half head of cauliflower and a bunch of asparagus. Good recipe!
great on top of pasta. or anything!1
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
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