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


Lemon ‘Butter Cake’

Lemon 'Butter Cake'

Lemon ‘Butter Cake’


This is based on a Dutch recipe (‘Boterkoek’), something I crave once in a while. The original cake is made with real butter, and although this version isn’t as rich, it still is very nice.

You need:

°    200gr of white flour (I use spelt, as always)
°    175gr of plant based butter
°    125gr organic brown sugar
°    a pinch of salt
°    1 heaped tsp of vanilla paste (or essence, but organic, for usually ‘natural’ vanilla comes from a beaver’s castor sacs, near his bum, and is called ‘castoreum’ but not labelled like that – just in case you didn’t know 😉 )
°    zest of 1.5 lemons
°    1 tbsp non dairy milk

You do:

– preheat oven to 200C
– mix everything and put in slightly oiled baking tray. I used a muffin tray to make small cakes.
– bake for max. 20min, check at 15min, they may be fine then

Cool for about 15 minutes, pop the cake(s) out and transfer to a rack to further cool down. Keep in a container.