Happy weekend! 🙂 It’s rainy here… hooray! My plants will be so happy! (and we don’t need to get the watering cans out)! Anyway, please forgive me for not posting cake or chocolate today… this is the last Saturday of the A-Z Challenge so back to normal next weekend! 🙂 Can you believe April is almost over already! Even though this has been a tough month for me I’m pleased how it has gone 🙂 but I am looking forward to being able to post what I like, when I like again! 😛 🙂 Anyway, I was going to post some vegan chocolate, or vegan cake being Saturday but we couldn’t think of any descriptive words for chocolate beginning with V!
We had vegan and vanilla and very and vanishing! All great words for the chocolates but not for a solely ‘V’ title! Hence you get ‘V’ersatile ‘V’egetables! 🙂 Most vegetables are versatile! On this blog you can find carrot-based pizza, celeriac rosti,
Spinach stuffed breads (I love these SO much!), Courgettes turned into spaghetti, simple soups, and a whole host of other vegetables showing their versatility! When this challenge is over I will be showing you some of my cauliflower recipes… such a very versatile vegetable that I’d never really thought about much until recently!
Anyway, about todays recipe! After returning from my friends house much later than anticipated the other night I wanted something I could quickly throw together whilst being filling and tasty. I pulled out whatever I saw in the fridge and decided I would make a dish without using any form of curry tasting spices! OMGosh! I thought my blog deserves something different for a change and (gulp) I then prised my hand away from the chick peas and chose butter beans instead! 😛 I know!!! I’ve no idea why I didn’t think of this before! (I keep having those moments don’t I!) This is so simple and quick to make and was so very tasty! 🙂 Of course, you can mix up the vegetables and have a play around making this a very versatile dish! 🙂 (I won’t mind if you add the chickpeas either)! 😛 🙂
- 1 teaspoon of coconut oil
- 1 medium onion sliced
- 5-6 mushrooms sliced
- 100ml coconut milk
- 1/2 courgette thinly sliced
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic
- 1/2 teaspoon basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 1 400g tin drained and rinsed butter beans
- 1 handful of sweetcorn
- 7-8 sugar snap peas
- 1/4 red pepper thinly sliced
- 1 tablespoon sesame seeds
- Melt the oil and cook the onion until translucent then add the mushrooms and cook until browning.
- Add the milk and combine, then add the courgettes and cook for 2-3 minutes.
- Stir in the nutritional yeast, followed by the garlic, basil, pepper and paprika.
- Mix in the beans,
sweetcorn and peas and cook for 3-4 minutes.
- Finally add the red pepper to just heat through and scatter over the sesame seeds.
Serve & Store
- Delicious as a complete meal with a simple green leaf 🙂
- Serve with your favourite grain – quinoa, millet, rice or even pasta.
- Store any leftovers in the fridge for up to 3 days – great cold too!