Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties
Here's a lovely way to get your mushrooms and beans in. Mushrooms are very nutritious, and so are beans, so there you have it, power patties :-) They freeze well too. You can make them spicier by adding more chilli, of course!
These amounts make about 9 patties, which is a nice serve for 2 persons, with a salad on the side.
Cuisine: vegan
Recipe type: patties
Serves: 2 persons
Prep time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • 5 medium mushrooms
  • 1 large clove of elephant garlic (about 20gr)
  • 50gr red onion
  • 4 tbsp (gluten free) bread crumbs and more for coating
  • juice and zest of half a lemon
  • ½ tsp Himalayan rock salt
  • 1 small chilli, finely chopped (if you like it hot, leave the seeds in)
  • about 8 mint leaves, finely chopped
  • 2 tbsp tahini
  • 2-4 tbsp of chickpea flour (or another flour) - depending on how moist the mixture is
  • a little bit of coconut oil for cooking (as much as you can get away with - it depends on your the type of pan you use)
I served it with this dip:
  • ¼ cup of coconut yoghurt
  • ¼ tsp curry powder or smoked paprika or any other flavour you fancy
  • a pinch of salt
  • 1 clove of garlic
To do
  1. mash the beans quite fine in a bowl with a fork, adding in the bread crumbs, lemon juice & zest, salt, chilli, chopped mint and minced garlic
  2. in your food processor, blend the mushrooms plus the chopped onions to a thick, medium fine paste
  3. add the paste to the bean mash, add tahini and mix with a spoon
  4. add flour; 2-4 table spoons, so the mixture doesn't stick to your hands - that's the only purpose of the flour so if you don't need it, you can omit it
  5. place in fridge for 20 minutes or longer, then place bread crumbs in a shallow bowl, form balls out of the bean mixture and coat them in bread crumbs, gently pressing them into patties
  6. when all done, heat some oil in a skillet and cook the patties until brown, about 8 minutes on each side
  7. for the dressing, mix the ¼ cup coconut yoghurt with 1 clove of garlic, ¼ tsp curry powder, a pinch of salt, and that's it.
Nutritional Information
Serving size: per patty Calories: 74 Fat: 2.3gr Saturated fat: 0.3gr Unsaturated fat: 0gr Trans fat: 0gr Carbohydrates: 9.7gr Sugar: 1gr Sodium: 41mcg Fiber: 2gr Protein: 3.6gr Cholesterol: 0mg

 

Mushroom & Butter Bean Patties

Mushroom & Butter Bean Patties

Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans
A refreshing salad, to which I added the beans for nutritious value. The flower in the picture isn't there just being pretty, it's a fennel flower, and amazingly delicious! So if you have fennel flowering in the garden, sprinkle it over your salads or other dishes :-)
This salad is also oil free, salt free & gluten free, but if you're hungry or just feel like some added healthy fats, add some avocado, either in pieces or mixed with the lemon juice. If you're afraid witlof is too bitter for you, then add raisins or banana, apple or pear - any fruit will do great!
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 150gr witlof (witloof, chicory)
  • 2 tbsp black beans
  • 1 nectarine, nice and ripe (about 150gr)
  • 1 tbsp fresh lemon juice
  • 2 tbsp of chopped fennel leaves, or dried fennel
To do
  1. thinly slice the witlof, mix in lemon juice and fennel leaves
  2. drain the beans, cut up the nectarine and stir both through the witlof
  3. if you have fennel flowers, eat them too!

 

 

Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans

Decadent Black Bean Based Orange & Chocolate Spread

Decadent Black Bean Based Orange & Chocolate Spread
If there is one great way to get your beans into you without knowing it, this is it :-) It tastes decadent, rich and just gorgeous. I call it 'spread', but it is excellent as a sauce or a dip, like in the picture, or for cake layers, you name it. But whatever you name it, I'm pretty sure as a breakfast, with fruit to dip, it will make you start the day with a smile on your face!
Prepared by:
Cuisine: vegan
Recipe type: Sauce, dip, spread
Serves: 4-8
Prep time: 
Total time: 
You need
  • 200 grams black beans
  • 25 grams raw cacao powder
  • 5 tbsp raw agave nectar
  • zest of 1 orange
  • and optional, 2 pipettes (about ¾ tsp) of stevia - depending on how sweet you like it.
To do
  1. blend the beans, cacao powder an agave nectar with a stick blender or in a small blender
  2. stir through the zest
  3. taste and add stevia if you like
Notes
Serve with fruit to dip, on toast or a sandwich (great for your lunch box), or with dessert. If you'd like it thinner for a sauce, you could dilute with a nut milk or orange juice, or both.
Nutritional value is per cup, but ¼ cup gives you plenty for a 1-person fruit dip :-)
Nutritional Information
Serving size: 1 cup Calories: 489 Fat: 9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 94 Sugar: 38 Sodium: 479 Protein: 25 Cholesterol: 0

 

Black Bean Chocolate & Mint Mousse w Vanilla Cream

Black Bean Chocolate & Mint Mousse w Vanilla Cream
Don't you love it when people are trying to guess the ingredients in a dish and just can't put their finger on it? ;-) Cream made from cashews, mousse made from black beans, raw cacao and raw nectar, it's a lot healthier than the sugar laden, dairy based original chocolate mousse.
Prepared by:
Cuisine: vegan
Recipe type: dessert, snack
Serves: 6
Prep time: 
Total time: 
You need
  • ½ can of black beans, quickly drained
  • 2.5 tbsp (raw) cacao powder
  • ¼ cup raw agave nectar
  • 5 leaves of mint (or more to taste)
  • ¼ tsp vanilla bean paste
  • a tiny pinch of salt
  • Stevia to sweeten more, optional
For the vanilla cream:
  • ½ cup of Cashew Cream (better if this one is a little thick)
  • 2 tbsp raw coconut or agave nectar
  • 1 tsp vanilla bean paste or natural essence
  • 1 tsp of toasted pine nuts
  • 1 tsp of cocoa nibs (or grated/chopped vegan chocolate)
To do
  1. blend all ingredients for the mousse
  2. to make the vanilla cream; mix the Cashew Cream with the nectar and vanilla
  3. scoop the chocolate mousse in small glasses (or in bigger ones, of course) and layer with vanilla cream
  4. top with cocoa nibs and the pinenuts
  5. and you're done!
Notes
This makes 6 liqueur glasses, just double amounts for more.

 

Dukkah Roasted Butter Beans

Dukkah Roasted Butter Beans
Great nibble or side dish! Flavours are easily tweaked, and any of your favorite spices will do great. Curry, Chilli, Asafoetida, Garam Masala, you name it :-)
Prepared by:
Cuisine: vegan
Recipe type: nibble or side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • a decent dash of olive oil
  • about ⅛ cup of Dukkah
  • 1 tbsp of garlic powder
  • 1 tbsp of onion flakes
  • Himalayan salt - to taste
To do
  1. preheat oven to about 190-200C
  2. rinse the beans, let drip dry or pat dry, and then either give them a squeeze or slice them in halves length wise. Some brands cook the beans softer than others, which makes it easier to squeeze them open.
  3. add all to a bowl and toss with oil and spices
  4. spread out in oven dish and roast for about 25 minutes - but really, it's up to you if and how crispy you want them, so you may want to test after 15 minutes (also, time depends a little on how hard or soft the beans were to start with)
  5. take them out and add more spice to taste
Notes
Munch away with a garlic dip or chilli sauce, or serve as side dish.
Eat them same day as they won't stay crisp (but that won't be a problem!)

 

Lima Beans w Mint & Veggies

Lima Beans w Mint & Veggies
I have to be honest, I have never been a great lover of legumes, even though my mother served heaps of them. But I must say, Lima beans, or Butter beans, are really lovely. I use them in different ways for different dishes. This is one of them :-) By the way, I soak the beans overnight, rinse them, and then steam them till they're done. I find this an easy way as you can just walk away and you don't need to worry about them getting burnt ;-) But, you can also buy them cooked of course, which makes this a really quick and hassle free dish.
Prepared by:
Cuisine: vegan
Recipe type: Main
Serves: 2
Cook/wait time: 
Total time: 
You need
  • 1-1.5 cups of cooked Lima beans
  • 1 capsicum, cut up
  • 2 hands of fresh spinach - or more
  • 1 medium onion, chopped
  • a few tsp of minced garlic, or as much as you want
  • salt & lots of pepper
  • a drizzle of olive oil
  • a hand (or 2) of fresh mint leafs
  • ½ tbsp Chia seedfs
  • some sprouts as topping
  • some oil for cooking
To do
  1. heat oil in deep skillet
  2. when hot, add onion, garlic and capsicum and quickly stirfry
  3. add beans and heat through
  4. stir in mint and spinach, add salt & pepper and let quickly wilt
  5. when spinach is wilted, place on plate and top with sprouts and a drizzle of olive oil and sprinkle with Chia seeds

 

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

 

This SO yummie!

You need (for 2 people):
♣    1 avocado
♣    raw agave nectar (or maple syrup), start with 1 tbsp
♣    cinnamon

You throw it all in the food processor, and really, you make it as sweet and as cinnamonny as you like, just keep tasting until you’re happy with it.

For the chocolate sauce you need:

•    125 gr canned/cooked black beans
•    5 tbsp raw agave nectar (or other sweetener)
•    3 tbsp raw cacao powder
•    2 tsp stevia

You do:
Mix in food processor until nice and smooth.

Place cinnamon mousse in a small bowl and top with chocolate sauce. The mint was for decoration but actually added a lovely flavour :-)