• 1/4 cup vegan butter
• 1 1/4 cup leeks, diced
• 2 tsp minced garlic
• 3/4 tsp fine sea salt
• 1/2 tsp black pepper
• 2 cups thinly sliced mushrooms
• 1 cup yellow potato, finely diced
• 1 cup asparagus, cut into ½ inch pieces
• 2 cups chopped kale or spinach 
• 1/4 cup chopped parsley
• 3 tbsp freshly chopped dill or basil
• 1 14 oz package firm tofu, patted dry and roughly chopped
• 1 can cannellini beans, drained (but reserve some liquid!)
• 2 tbsp reserved liquid from can of beans
• 2 tbsp nutritional yeast
• 2 tbsp  lemon juice
• 1 tbsp dijon mustard
• 1-1 1/4 tsp fine sea salt
• 1/2 tsp pepper
• 1 1/2 tbsp vegan butter, melted
•  2/3 cup vegan parmesan, divided in half

Greens:

• 1 cup combined of baby kale or arugula and pea shoots
• 1 tsp olive oil
• 1/8-1/4 tsp salt
• Squeeze of lemon juice