Is it me or are this weeks seriously flying by quicker then a blink of an eye? My goodness, well here you go another weekend recipe, enjoy!
FAVA BEAN & LEEK CREAMY CHEESE PASTA served with homemade gluten free corn/carrot bread & GOPAL VEGAN CHEESE
A friend of ours brought these beautiful hand picked fava beans, nothing like local, quality, organic food! So this is what i made with the beans….. can i see one of my “favarite” meals ever.
Gluten free pasta
Fava beans pre-cooked (around 25)
1 spring onion
1 brown onion
2 tbsp vegan cheese i used the pizza cheese which you can buy at FAIR FAIR
1 cup of soy cooking cream
oregano & coriander (dried)
salt to taste
Cook the pasta, GF pasta usually only needs to cook for 6 to 8 minutes.
Start frying the onion in a medium frying pan on low heat, the trick as always is to have the spices in there first, so put the olive oil (or any other oil you are using) in the pan, then add the oregano and coriander (dried) mix that really quick making sure it won’t burn (hence why i say low heat) and then add the onion, turn the heat to medium when you add the onion, fry the onion until golden brown and then add the spring onion, leek and fava beans (pre cook the beans for about 45 minutes so they are nice and soft). Fry together. Then add the cheese, cream and some salt, stir together and let it sit for a few minutes.
Then add the bean/leek/cheese mixture to the pasta, stir well so it really mixes, add a tiny little more cream and it’s ready to be served. Serve with fresh bread and Gopal Vegan Cheese. Pictured is Smooth Creaminal (cashew cream cheese spread) and Holy Chèvre (hard cashew cheese)
CHECK OUT THIS AWESOME INFORMATION ON ALL KINDS OF BEANS RIGHT HERE on the Thrive Cuisine website…..
BREAD: (all gluten free)
All credit for the bread goes to the wonderful Justin P Moore and his cookbook The Lotus and the Artichoke A MUST BUY PEOPLE! I love this book so much, a few weeks ago Lisa and i held a Mexican Pop Up at the Food Temple and this book was my absolute bible for that.
Originally called: Pan de Zanahorias this is a traditional Mexican corn bread (it should come with pineapple too but i left that out)
1 cup corn flour
1/2 cup chickpea flour
yeast (see method)
1/4 cup sugar (i used coconut sugar)
1/4 tsp sea salt
2 medium carrots (chopped) If you are a juicer person then do what i did, recycle the carrot left over after a juice, it’s such a waste to just throw it and it’s perfect for this bread, or cakes, muffins, you name it.
2 tbs oil
1/2 cup soya milk
1/4 cup water
Start with preparing/activating the yeast. In a small bowl put 2 tbsp dried yeast with 2.5 cups warm water and 1.5 tbsp sugar, combine and cover and let sit for 15 minutes.
Pre-heat the oven on 180 degrees.
Meanwhile you can start adding all the other ingredients in a big bowl. When the yeast is ready (you know it’s ready when it has risen up and is all fluffy and big) add the yeast and with a big wooden spoon start mixing it all together. The mixture still needs to be a little runny, but not too much. You want it to be like batter but not too dry and or hard. Grease a baking tin and then add the mixture in it, place in the oven for 45 minutes, check with a toothpick our cake tester if its all done.
Let it cool for 15 minutes before serving.
So what i did different from the original recipe is actually preparing yeast to add to the bread, just so the bread rises a little better (and also because i keep forgetting to buy baking soda, so annoying)
ABOUT GOPAL VEGAN CHEESE:
Last year September i held a vegan cheese making workshop at the Food Temple and from there GOPAL VEGAN CHEESE was born…. is started selling the cheeses at the beginning of December and now 6 months later i have a big fridge filled with these babies every week! The response has been enormous and the support overwhelming. So they are nut cheeses and all come in different flavours. PINEY is a pinenut/sundried tomato cashew cheese, FRUITLOOP is as the name gives away a fruity cheese, with dried apricots, cranberries and figs. HOLY CHEVRE is a cashew cheese blended and fermented with nutritional yeast so it really gives that extra cheesy flavour and there is also SMOOTH CREAMINAL which is a cashew cheese spread with thyme. Come have a look yourself at the FAIR FAIR showroom or check out the website.