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Begin by preparing the cavolo nero or kale, removing the stems and setting the leaves aside.
Chop the leeks into half moons and add them to a pan over medium heat with a drizzle of olive oil.
Sauté the leeks until they become soft and translucent.
While the leeks are cooking, drain the butterbeans if you prefer, or use the water from the cans if they are organic.
Add the butterbeans to the pan along with the minced garlic, and stir to combine.
In a separate bowl, blend the silken tofu, soaked cashew nuts, nutritional yeast, white miso paste, ground coriander, ground cumin, and a pinch of black pepper until smooth.
Incorporate this mixture into the pan with the beans and leeks, stirring well.
Add the tahini and fresh lemon juice, mixing everything together thoroughly.
If the mixture is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
Finally, stir in the toasted pumpkin seeds and season with additional black pepper to taste.
Serve warm, optionally garnished with sesame seeds.