This gluten free girl is glad the festive easter eats are over. My naturally vegetarian, dairy intolerant self needs to go into recovery. With this in mind I am going to experiment with the vegan diet. I won’t be strictly vegan but the plan is to try to increase the number of vegan meals that I eat. Whilst benefiting my body I’m hoping it will benefit our bank balance as well as I try to use more storecupboard ingredients! With that in mind I let my creativity loose in the kitchen and made a delicious butter bean spread for today’s lunch.
I found the butter bean recipe on basicrecipes.com and adapted it ever so slightly. Here it is:
Ingredients
1 tin of butter beans in water, drained and rinsed
1 clove of garlic, crushed (next time I may put 2 in)
1 tsp olive oil
1/4 tsp cayenne pepper
1 tsp tamari sauce
2 tbsp sherry (seems alot but it works)
chopped sun-dried tomatoes, ground pepper and a bit more olive oil to serve
Method
Heat the oil in a saucepan and saute the garlic briefly. Add the cayenne pepper and stir in. Next add the butter beans- heat through whilst mashing until desired consistency (i like mine with a few butter beans still in tact). Add the tamari and sherry and stir through until combined. Serve up and sprinkle with the tomatoes, pepper and olive oil. I may try using ground cumin next time instead of the cayenne.
Underneath by butter bean spread is tesco’s own gluten free brown bread which I tried for the first time. Unfortunately it was crumbly and crushed in transit from wales back home but it tasted good; even it was next to impossible to eat as one would normal bread. Tomorrow I think I may have the spread on GF herb crackers instead.
