Vegan Feijão-a-Fritas Bites with Spinach-Artichoke Puree & Lemon Garlic Sauce
Discover a delicious and sophisticated Portuguese lunch featuring vegan feijão-a-fritas bites served with creamy spinach-artichoke puree and zesty lemon garlic sauce. This advanced vegetarian dish offers an unforgettable culinary experience that combines mouthwatering flavors, textures, and aromas for a gourmet meal.
Allergens
None
Ingredients
- 1 cup dried black
- o
- a
- fritas), soaked overnight
- 2 cups fresh spinach leaves
- 1 can artichoke hearts, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Juice of one lemon
- Salt and pepper to taste
Instructions
- Cook the soaked black eyed peas until tender in a pressure cooker or stove top pot. Drain and mash them well with a fork. In a blender, combine spinach leaves, artichoke hearts, vegetable broth, and half of the olive oil. Blend until smooth and creamy. Season with salt and pepper to taste. In a small saucepan, heat remaining olive oil over medium heat. Add minced garlic and sauté for 1 2 minutes, until fragrant. Stir in lemon juice, salt, and pepper to taste, then remove from heat.
Chef’s Insight
This dish showcases the perfect harmony of flavors and textures, making it a true culinary masterpiece. The creamy spinach-artichoke puree complements the crispy feijão-a-fritas bites while the tangy lemon garlic sauce ties everything together.
Notes
This dish is ideal for special occasions or when you want to impress your guests with a sophisticated vegetarian meal.