Creamy Lemon Zucchini and Butterbeans

 Ingredients:

2 cloves garlic, minced
2 green onions, chopped
1 tablespoon oil
1 large yellow zucchini, cut into half moons
1/2 teaspoon red pepper flakes
2 cups butterbeans
1/2 cup soy cream
zest and juice of 1 small lemon
1 tablespoon nutritional yeast
baby spinach
salt, to taste
crusty bread

Cook garlic and white parts of the green onion in the oil and add the zucchini and pepper flakes. Cook until the zucchini is seared and add the beans, cream, lemon, and nutritional yeast.

Bring to a simmer and remove from heat. Add the spinach, remaining green onions, and season with salt.

Serve with bread.

Zatar Butterbean Salad

 Ingredients: 

butter beans
cherry tomatoes, halved
parsley, roughly chopped
basil, chopped
zatar, roughly chopped
red onions, thinly sliced
garlic powder
salt and red pepper
sumac
olive oil
lemon juice
sesame seeds (optional)
feta (optional)

Toss all ingredients together and garnish with the feta and seasame.

Chorizo with Butterbeans

Ingredients:

1 teaspoon oil
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1-3/4 cup butter beans
vegetable stock
2 bay leaves
1 package vegan chorizo slices
salt and black pepper, to taste

Cook the bell pepper, onion, and garlic in the oil for a few minutes and add the paprika. When aromatic, stir in the beans, stock, and bay leaves. Bring to a simmer and add the chorizo pieces. Season with salt and pepper when they are cooked through and serve with crusty bread.