The Spicy Spatula

Hello Again.

I hope you had a wonderful weekend. My weekend wasn’t anything exciting but I did finish up a super secret project I’ve been working on and now all I need is to get art and marketing going. The heat has returned, which is all I’ll say about that.

However, having no concrete plans has given me a bit more time to focus on new vegan recipes. Now I’m not going to pretend that these are my recipes because most of them are ones I’ve seen on various social media, websites and wherever else recipes exist in this world. But due to diet, ingredients or other reasons this and others will always be my spin on the recipe.

Today’s easy vegan dinner is super simple, I promise. The main ingredients are really very simple: butter beans, fresh herbs and mushrooms. There are a few more to flesh out the dish but it’s easy and the oven and the food processor does most of the work.

If you don’t like butter beans, try out another white bean like cannellini beans. When whipped up they are creamy and they take on other flavors really well.

Keep mind with this and other vegan recipes: don’t get so hung up on trying to get the recipe exact. If you don’t have parsley, use cilantro (yuck) or dill or whatever else you can get your hands on. Use mushrooms that are handy and that you like. I promise that it’s not that serious, follow the recipe using what you have and what you like and this will be the tastiest and easiest recipe you’ve made in a long, long time.

So, let’s get to it.

Kitchen Tools:

*Baking mat
*Food processor/blender
*Kitchen knife

Ingredients:

*Butter beans (drained & rinsed)
*Fresh Parsley, Dill & Oregano
*Garlic (1 head)
*Tahini
*Lemon juice & zest
*Bread rolls
*Mushroom mix (I used oyster & shitake)

Instructions:

*Preheat oven to 180C/375F

*Cut the top off of a head of garlic. Spritz with oil if you want otherwise, spray with a bit of water or broth and a pinch of salt & pepper before making an aluminum foil purse. Close it up tight.

*Chop mushrooms into uniform sizes. I rehydrated the shitake mushrooms earlier in the day and then drained them for about an hour. Season mushroom mix with salt and black pepper, cayenne pepper, cumin and garlic powder.

*Bake for 20 to 25 minutes until slightly crispy with a bit of bounce to them.

*While the mushrooms cook, chop the fresh herbs and add them to the bowl of a food processor or blender. Add in an inch or two of lemon zest and add the beams and lemon juice.

*When the garlic is cooked and slightly cooled, and it to the processor and run until the bean mix is smooth. Nutritional yeast is an optional add-in to this recipe. I didn’t think it needed it but I took it out of the pantry just in case.

*Smear the bean mixture on the bottom of a plate or bowl and top it with the mushrooms. Serve with a bread roll and there you have it, a full vegan dinner that’s both delicious and satisfying.

This meal was really good and easy to make. The bread was a nice way to fill out the meal but honestly it wasn’t fully necessary.

What do you think about this vegan recipe? Is it something you’d try?

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