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Ingredients

0 of 20 gathered

• 2 cups white or wheat bread ((cubed // day old is best // sub gluten-free if needed))
• 1/4 cup olive oil ((or other neutral oil, such as avocado))
• 1/4 tsp each garlic powder, sea salt + black pepper
• 1 15-ounce can white or butter beans ((rinsed and drained))
• 1/2 lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))
• 1 Tbsp olive oil
• 1/4 tsp sea salt
• 1 Tbsp fresh parsley ((chopped // plus more for topping))
• 10 ounces kale ((chopped // large stems removed))
• 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 pinch each sea salt + black pepper
• 1 clove garlic ((minced))
• 1/3 cup tahini
• 1 clove garlic ((minced))
• 1 1/2 lemons, juiced ((1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml))
• 1-2 Tbsp maple syrup
• 1 pinch each sea salt + black pepper
• Hot water ((to thin))