Vegan Mofo Day 2 Emoji Inspired- White Bean Spread

This vegan MOFO I'm hoping to follow along the plan that has been set up! 

You can see a list of the upcoming themes and prompts by clicking here! 

That means I'm starting the month off with Inspiration Week! 

Today's inspiration is bought to you by Emoji's!!!

             

When I was thinking about emoji's I checked my phone to see my most recently used ones to get my inspiration, and other than smiley faces and blowing kisses (mainly to my husband!) my most commonly used ones are the tasty face and a thumbs up! Generally speaking I use the 'thumbs up' emoji when I'm thinking "too easy"!

So today I bring you a simple creation that truly is tasty and is so quick and easy it's worth a thumbs up!  

WHITE BEAN SPREAD

You'll need:

(to serve one)

1/2 cup cooked white cannellini beans
1 small overripe banana

1/2 teaspoon vanilla

1/4 teaspoon lemon juice

pinch of cinnamon powder

Combine all the ingredients in a mini food processor and pulse until the mixture forms a smooth spread. 

Use as soon as it's made because the banana will begin to brown if stored. 

Delicious served over rice-cakes, with berries, nuts and/or nut butter! 

This spread is delicious and has no 'beany' taste due to the other ingredients! 

I highly recommend you give it a try! 

Want to try another delicious alternative - replace the white beans with black beans and substitute the lemon juice for 1/2 teaspoon cacao powder! 

Let me know in the comments below what creative ways 

you would like to eat this delicious spread....
And don't forget to use the 'tasty' emoji if you take a picture!!! 

Potato-topped, white bean pie

I'm sorry, there simply is no way to photograph this and make it look pretty....
Then again, often the sloppy-messy dinners are the most delicious!
We definitely think this is one of those dinners!!! :-)
This eventuated when a lentil shepherd's pie was on the cards, but no tins of lentils were in the pantry. Alas, potato-topped white bean pie came about :-)
I haven't given this recipe the usual make, try, try again process. However, it's quite a simple dish that is versatile and you basically can't go wrong!

POTATO-TOPPED WHITE BEAN PIE

You'll need:
1 onion
3 cloves garlic
2 stalks celery
1 zucchini
2 carrots
1 green capsicum
120g fresh spinach leaves
2 tins white beans
1/2 large jar of tomato passata
1 Tablespoon mixed Italian herbs

For the potato topping:
6 medium sized potatoes
1/2 cup motherless milk of choice
2 Tablespoons nutritional yeast
1/2 Tablespoon dried onion flakes
1 teaspoon dried chives

Chop the potatoes into little pieces and place in a microwave safe dish and cover with water. Heat in the microwave for 10 minutes (or until totally soft).
Combine all the vegetables except for the spinach in a food processor and pulse a few times until desired size. 
Put chopped veggies into a frying pan and dry-fry until then begin to soften.
Add the drained white beans, the passata, spinach and herbs.
Stir frequently until warmed through and spinach has wilted.
Transfer to a large lasagne size baking dish and press down evenly.
Drain the potatoes and mash with the other ingredients needed for the topping.
Spread the potatoes over the top of the bean/veggie mix.

Place in a preheated 180C oven for 30minutes until lightly browned on top.
Serve :-)

Red, White & Green Pasta

Pasta is an Italian meal right???
So why not make it in Italian colours.....
A quick & easy meal that everyone will love! With the added bonus of minimal washing up!!!!


Serves 3
You'll need:
250g pasta of choice 
3 cubes frozen spinach
1 cup frozen peas
1 can cannellini beans
2 teaspoons minced garlic
1 cup tomato passata cooking sauce

basil leaves 
freshly cracked black pepper

Bring a pot of water to the boil. Add the pasta, spinach & peas. Cook until pasta is al dente.
While the pasta is cooking, prepare the sauce.
Combine the drained beans, garlic and passata together in a blender and blend until smooth and thick.

 






Drain the pasta and then return to the pot. Pour the sauce over the pasta and stir til well combined. Return to the stove and gentle heat on low until the sauce has warmed through - approx 5-7 mins.


Serve topped with ripped basil leaves and black pepper.

No-Top Tofu Pie

Pie anyone?
I guess this is even similar to a quiche...... but much more tasty :-)

You'll need:
1 sheet puff pastry (low fat if desired - that's what I used)

300g silken film tofu, drained very well

1/2 teaspoon vegetable stock

1/2 teaspoon dried thyme

1/2 cup corn kernels (frozen or canned is fine, if using frozen this works better if they are defrosted first)

30-40g sun-dried tomatoes, cut into small pieces

400g can soybeans (cannellini beans or other white beans would work equally as well)

1 heaped Tablespoon nutritional yeast

1 Tablespoon arrowroot powder

handful pepitas

Place a pie dish or flan dish on the sheet of puff pastry and cut around the outer edge to create the circle shape. Press the cut pastry into the dish.

Drain the tofu & place in a large jug or bowl. Add the stock & thyme.

Whisk until the tofu has crumbed down completely & no large lumps remain.

Add the corn, sundried tomatoes, soybeans, arrowroot & nutritional yeast.

Stir until all the ingredients are well combined.

Pour mixture into the dish & press down well. 
Smooth the top and then sprinkle on the pepitas. You can fold the edges of the pastry over if you desire.

Bake at 200C for 25-30 minutes or until the pastry is golden brown.

Note: If you don't like the taste of the arrowroot powder, you can substitute with cornflour, or leave it out. If you leave it out the pie will not set as well - you will need to make sure that the corn is defrosted too or else there is too much moisture in the mix. The pie will still taste good but it won't hold together very well.

Not-salmon rissoles

This recipe was inspired by my mother who used to always make salmon rissoles.
This are the same pink colour and a few familiar ingredients.

 
This recipe makes 3 small patties

Lightly fry together:
1/4 cup chopped mushrooms
1 small onion
half tin of cannellini beans

Mash into a bowl & add
1 tablespoon potato flour
1 tablespoon tomato paste.

Rolls into small patties (you can choose to roll them in more potato flour, or bread crumbs if you like).

Lightly fry until brown.

 (this picture is terrible sorry - oneday I will actually use oil when i fry things and then they'll look better!)