Last week I posted a recipe which used peanut butter which I hate, I still do, although the bean & noodle salad was delicious, I'll definitely be making it again.
After last week I started jotting down food that I don't like, hate is too strong a word (apart from peanut butter) and I came up with a list. I actually surprised myself with how many foods I don't like. I've always thought that I liked everything vegan, bar mock meats.
Today the food I am working with is butterbeans, it's their texture more than anything really. I have used them in a recipe before, artichoke, butterbean and olive pie, which was tasty but a little dry for my pallet. The artichokes and olives gave me enough flavour to enjoy the dish though. However since making the dish I haven't used butterbeans since, so it'll be another experiment dish for work with it Wednesday.
Because the texture and dryness of the bean I've paired it up with cauliflower which gives a creamy flavour when mashed.
1 Can butterbeans
1 Clove of garlic
1 Tsp Vegetable bouillon powder
1 Tsp Vitalite
1 Tbsp Almond milk
Salt & Pepper
Dissolve the teaspoon of vegetable bouillon powder with the water to make a vegetable stock.
Boil or steam the cauliflower until al dente, you don't want to over cook this beautiful vegetable, just enough in order for it to be pureed.
Meanwhile wash and drain the beans and add to a pan with the garlic and vegetable stock. Bring to the boil, then remove the lid and simmer for 10 minutes. There should be no liquid left but if there is drain the butterbeans reserving the liquid.
Drain the cauliflower and tip into a food processor, add the beans, garlic and salt and pepper to taste. Leave to cool for a little while before adding the milk and vitalite and process to a puree. If the mixture is too thick add a little of the reserved vegetable stock, if you have any left or a little more milk.
Serve with griddled or roasted vegetables such as courgette, onions, peppers and mushrooms drizzled with a little balsamic reduction.