Gourmet Mixed Bean and Mushroom Pâté

Posted on April 24, 2013 by The Gourmet Vegan - No Comments

Gourmet Mixed Bean and Mushroom Pâté

This is one of those simple to make dishes that just gives you that wow factor as you tuck in. Minutes to put together but absolutely delicious. Perfect at any time, whether it be a buffet, sitting outside in the sun or as starter for a dinner party.

30 Minutes

Serves 2

? kcal per serving

INGREDIENTS

1 teaspoon coconut oil

1 teaspoon vitalite, or other vegan spread

140 g mushrooms, chopped

1 clove of garlic, minced

1 400 g tin of mixed beans, drained

1/2 teaspoon thyme

1/2 teaspoon allspice (optional but does give a good flavour)

1/2 teaspoon black pepper

4 tablespoons vegan cream (I used alpro)

1 teaspoon tamari or soy sauce

1/2 teaspoon sea salt

METHOD

In a pan, heat the coconut oil and vitalite and add the sliced mushrooms, garlic, thyme, allspice, black pepper, tamari and sea salt, and fry until the mixture becomes fairly dry.

Transfer to a food processor and add the beans and cream and blend until smooth.

Transfer to a small bowl and chill for 15-20 minutes before serving.

Serve with toast and a wedge of lemon.

RECIPE NOTES

Do try to use the allspice as this does give something special to the finished pate.

RECIPE TIPS

Do not skip the chilling time. It makes a HUGE difference to the taste and texture.

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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5 Spice Sweet Chilli Bean Cakes with Cucumber Dipping Sauce

Posted on April 8, 2013 by The Gourmet Vegan - No Comments

5 Spice Sweet Chilli Bean Cakes with Cucumber Dipping Sauce

Serves 2 to 3

These little cakes are an absolute gem. Not only are these quick and easy to make but they taste so amazing they would not be out of place as a starter on a dinner party menu. Once they are matched with the flavours from the dipping sauce your taste buds will be singing with joy. I suggest making a double batch as you will not be able to stop eating them.

25 Minutes

Serves 2-3

? kcal per serving

INGREDIENTS

For the cakes

1 400 g tin mixed white beans, drained or 240 g of cooked mixed beans such as cannellini beans, butter beans and haricot beans.

1 small ( approx 80 g ) potato, cooked and mashed

40g plain flour

1 tablespoon sweet chilli sauce

1 tablespoon soy sauce

1/4 teaspoon sea salt

1 teaspoon agave nectar

1 teaspoon 5 spice powder

1/4 teaspoon black pepper

2 tablespoons vegetable oil for frying

For the dipping sauce

5 cm long piece of cucumber, chopped into small pieces

1 small spring onion, finely chopped

1/2 small red chilli, finely chopped (optional)

100 ml rice wine vinegar

1.5 tablespoons agave nectar

1 teaspoon light soy sauce

METHOD

Start by making the dipping sauce.

Place all of the ingredients in a jug, mix well and transfer to a serving dish or ramekin. Place in the refrigerator for at least 10 minutes before serving.

Now make the cakes.

Place all of the ingredients (except for the frying oil) in a large bowl and mix well so that all ingredients are totally combined.

Shape into 8-10 small cakes and put to one side for frying.

In a frying pan over a medium heat, heat half the oil and fry half of the cakes for 2-3 minutes on each side, until cooked through and golden brown. Replace the oil and fry the second batch.

Drain on kitchen towel and serve with the dipping sauce.

RECIPE NOTES

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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Chickpea, Caper and Black Olive Dip

Posted on March 24, 2013 by The Gourmet Vegan - No Comments

Not only is this dip quick and easy to prepare but it is also absolutely delicious. You will be addicted. If you are a lover of chickpea style dips then you will be blown away by the amazing flavours. I like to serve this with raw vegetables and bread sticks.