Broad Bean Mayonnaise Sandwich Filling
Posted on August 17, 2013 by The Gourmet Vegan - No Comments
Broad Bean Mayonnaise Sandwich Filling
The idea of this sandwich filling actually came about whilst I was making a different recipe. I had just steamed the beans, ate one to be sure that they were cooked when I was reminded of a taste that I could not pick out. Asking a non-vegan friend what the taste reminded them of, I knew I had tasted something like this before. Egg Yolk! Surprisingly the taste and texture of the kernel (without skin) is very similar. I also noticed that the older the bean, the more eggy the taste became. The rest was quite easy. Using the black salt technique to add more of an egg flavour and blending it all together with a homemade mayonnaise made for the perfect sandwich filling. Here it is for you to try. I already know, you will LOVE it.
 20 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
160 g ( 6.5 oz ) broad beans (use larger beans and not baby beans for this dish)
4 tablespoons vegan mayonnaise, shop bought or recipe here
1/2 teaspoon black salt ( kala namak )
METHOD
1. Steam the broad beans until tender and put to one side to cool.
2. When cool, place in a processor and whiz until coarsely chopped.
3. Add to a bowl with the mayonnaise and black salt and mix together well.
4. If the mixture is a little too dry, add a dash of non-dairy milk of your choice.
This is now ready to use.
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RECIPE NOTES
Black salt loses it’s flavour quite quickly, so be sure to make this when you are going to use it straight away. If you do want to make this in advance, and keep in the fridge, mix in the black salt just before serving.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Indian Broad Bean and Potato Stuffed Peppers
Posted on August 6, 2013 by The Gourmet Vegan - No Comments
Indian Broad Bean and Potato Stuffed Peppers
There are so many recipes for stuffed peppers that I wanted to try something a little different. I originally thought of a samosa filling but I am huge lover of broad beans, had some in the cupboard and so I worked around this beautiful bean to create the filling. The flavours and textures of this dish are wonderful and the spicing packs a punch without being overpowering. These are truly delicious and perfect at any time of the day.
| 50 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
4 medium bell peppers
For the filling
1 tablespoon vegetable oil
1 medium red onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon mustard seeds, optional
2 medium potatoes, peeled, chopped and steamed
180 g ( 5.5 oz ) broad beans, frozen or fresh
1 tablespoon tomato puree
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon methi leaves, optional
1/2 fresh red chilli, finely chopped (less or more, to your taste)
1 teaspoon sea salt
2 tablespoons vegan margarine, I used Vitalite
4 tablespoons non-dairy milk
2 tablespoons fresh chopped coriander, plus a little to garnish
METHOD
1. In a pan over a medium heat, heat the oil and when hot add the mustard seeds and allow to pop for a few seconds.
2. Add the onions and a small pinch of salt and fry for a couple of minutes. Continue to fry and caramelise the onions for about 10 minutes, adding small splashes of water, so that the onions do not catch.
3. Next add the garlic and ginger and continue to fry for a further 5 minutes.
4. Now add all of the other spices (not the salt), chilli, tomato puree, broad beans and a small splash of water and stir fry for 3-4 minutes. Put to one side.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
5. Put the steamed potatoes into a bowl with the vegan margarine, non-dairy milk and sea salt. Mash well before adding to the broad bean and onion mixture. Add the fresh coriander and mix well.
6. Cut the peppers in half. Remove the seeds and fill with the mixture. Place on a baking tray. Drizzle with a little oil and bake for 25-30 minutes or until golden brown.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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