White Bean and Silverbeet Spaghetti

A Vegan surprise…

Whether you like it or not vegan food and therefore vegans are here to stay. So if you can’t meat them you join them! Vegan food, when done right can be delicious and filling, saving you a trip to McDonalds later. Given the increasing popularity of this food religion, I am slowly trying to build a repertoire of recipes which are not only vegan friendly but also packed with loads of flavour. Leaves in a bowl with a can of chickpeas and a squeeze of lemon is definitely not my idea of a vegan meal.

The pasta recipe below is a good way to incorporate one vegan dish a week in your meal plan. Al dente spaghetti tossed together with creamy butter beans and earthy silverbeet (you can use spinach in place of silverbeet), flavoured with extra virgin olive oil, onion, garlic, chilli, parsley and finished off with fresh lemon juice. Now if this isn’t a flavour bomb I don’t know what is.

Ingredients:    Cooking time: 15 minutes

Serves: 4

  • One packet of spaghetti
  • 400 gms of tinned white butter beans
  • One bunch of silverbeet or spinach (stalks included), finely chopped
  • One small onion, finely sliced
  • Four to five pods of garlic, finely chopped
  • One red chilli, finely sliced
  • Half a bunch of continental parsley (stalks included), finely chopped
  • Juice of one lemon
  • 100 ml of extra virgin olive oil
  • Salt to season

Cook spaghetti as per packet instructions.

Heat two to three tablespoons of oil in a heavy bottom pan. Add onion, once translucent add garlic, handful or parsley stalks and red chilli. Cook until aromatic.

Toss in the butter beans and pan sear on high heat for 2 to 3 minutes until slightly charred. Turn the flame to medium and add the silverbeet.  Season with salt and cook until the silverbeet stalks are al dente.

Now add half the lemon juice to the silverbeet and bean mix. Toss until evenly mixed.

Finally add the spaghetti, remaining olive oil and lemon juice. Mix well and tada! Garnish with cracked black pepper and vegan cheese or parmesan if you are not going vegan the whole way. Either way, it truly is a lip smackingly delicious vegan surprise.

 

Paupers Soup…

Winter is coming, bring out the crockpot…

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Hello gorgeous readers, I’m back! After an eight week holiday in India, Singapore and Indonesia, I was well and truly ready for home. 

After the sweltering heat in Asia, we are back to the cold in Australia. Though I love winter and everything about it. Especially soups and the warmth they bring on a cold winter evening.

Here’s a simple silverbeet and butterbean soup known as Paupers Soup. Why paupers? Mainly because it used all the basic ingredients and seasonal vegetables you would find in an Italian kitchen. Simple, rustic Italian, the kind which kicks pretentious, petite portioned food in the nuts.  Full of deep earthy flavours and utterly nutritious. It will definitely help you and your family keep the cold and flu at bay.

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Ingredients:  14  Cooking time: 30 minutes

Serves: 6

  • One bunch of silverbeet, chopped
  • Two medium sized potatoes, cubed
  • Two carrots, peeled and sliced into discs
  • One medium sized onion, finely chopped
  • Three pods of garlic finely chopped
  • One red chilli, chopped
  • Half a bunch of continental parsley (leaves and stems), finely chopped
  • Juice of one lemon
  • 400 gms of butterbeans ( I used the canned ones)
  • One bay leaf
  • One teaspoon of crushed black pepper
  • Salt to season
  • One litre vegetable stock
  • Four tablespoons of olive oil

Heat olive oil in a crockpot. Add garlic, cook until aromatic. Now add onions and red chilli, cook until onions are translucent.

Add the veggies and parsley. Mix well. Now add the stock and bayleaf, season with salt and pepper. Cover the pot and let the soup simmer for 15 – 20 minutes on low heat.

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Once the veggies are slightly tender add the beans, followed by lemon juice. Add more stock or water if required. Cover the pot again and let the soup simmer for another 15 minutes on low heat.

While the soup is simmering you can prepare equal number of poached eggs per serve to garnish the soup with. Poached egg is a great accompaniment with this dish.

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Your lip smackingly delicious winter warmer is ready to serve. Serve this with fresh sourdough bread. I can most certainly guarantee one bite will teleport you to Italy.

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