This blog has moved to http://jenny-marie.co.uk!
Here’s a nice hearty recipe for these grim and rainy days, dearest bloggums folk. Time to get those cashews a soakin’ and put the garlic bread in the oven. I’ll admit that my brain’s been a little on the blank/low battery end of the scale for the past few days and I don’t know whether that’s because my B12 jab is due in a week, or because I am just a great big lazy arse. I fear that both are equally possible. But for now, let’s blame the weather and get to making something invigorating for dinner….
- 1 cup cashews (soaked for a few hours, or boiled for 10 mins)
- 1 large yellow or red pepper, roasted until soft
- 1/4 cup nutritional yeast
- 1 tbsp flour (I used Waitrose thickening flour)
- 1 tsp mustard
- 1 tsp miso paste
- 1.5 cups vegetable stock
- salt & pepper to taste
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 1 tsp thyme
- 1 can white beans (I used cannelini beans)
- enough kale for 2
- enough pasta for 2
Prepare your cashews (by soaking or boiling) and roast your pepper until it’s nice and soft. Make your veg stock in advance so it’s a little cooled.
Thoroughly blend together the cashews, pepper, nutritional yeast, flour, mustard, miso paste, stock and salt & pepper. Put the pasta on to boil.
In a saucepan, fry up the onions and garlic in a little oil until softened. Add the white beans and thyme, and fry for a few more minutes. Add the blended sauce and turn the heat down low, stir continuously,
I steamed the kale over the cooking pasta. Serve the kale over the pasta and pour the sauce on top.