#the bread was a whole wheat sourdough with fennel and anise baked in from my local farmers market
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Courgette & butterbean bowl
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INGREDIENTS
2 × large courgettes, cut in half and then into wonky triangles
8-10 cloves garlic
5 tbsp good quality extra virgin olive oil
Salt and pepper
2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)
For the cashew cream, blend:
1 cup of soaked cashews or sunflower seeds
3 tbsp nooch
Juice of one lemon
1/2 tsp salt
Ground black pepper
2 garlic cloves
Around 60-80ml of water for blending consistency
To serve:
Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)
Fresh basil
Lemon zest
#vegan#courgette#butter beans#zucchini#dinner#english#i think? ive got no fucking clue#recipe#healthy#made#this is the most decadent delicious toe curling vegetarian meal ive made in my entire life#(vegetarian bc i subbed the cashew cream for marscarpone which i highly recommend)#I wanted to sprinkle chicken bouillon powder as a seasoning too but was out#for the breadcrumbs i crumbed them in my blender toasted in olive oil fried some sage crumbled that in and added a ton of#nutritional yeast#best breadcrumbs ive had in my life#the bread was a whole wheat sourdough with fennel and anise baked in from my local farmers market
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