Smash n’ Wrap

With Meat Free Week 2014 just days away, you will have lunch well and truly sorted with all the fresh salad combinations that work with smashed white beans. Including last week’s raw apple, beetroot and carrot salad which received rave reviews. Enjoy x

Smashed white bean wrap

What you’ll need: serves 2
400g organic cannellini beans, drained and rinsed
½ a red onion peeled and very finely diced
1 tablespoon of Dijon mustard
¼ teaspoon of coarse grain Celtic sea salt: free from preservatives, additives, refining and bleaching
½ a teaspoon of cracked black pepper
The juice and rind of 1 small lemon
Dill washed and chopped (optional)

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How to prepare:
Place all the ingredients (except dill) into a bowl
Mash well with a fork until you have a chunky paste
Taste and adjust seasoning, add dill (optional)
Take a whole-wheat wrap fill it with smashed white beans then add:
Raw ABC salad or
Spinach leaves, fresh basil and sliced tomato or
Avocado, spinach leaves, grated carrot and pitted olives… the options are only limited by your imagination
Wrap and place face down on sandwich press to
Toast until golden brown
Tuck in x

Tuscan cabbage, silver beet and cannellini bean soup

Feeling inspired by the contents of our organic farmers’ veggie box, I came up with this flu-fighting, protein-rich soup just in time for winter. It takes no time to prepare and the colour and flavour is absolutely out of this world. This dish would make an impressive entree, a perfect mid-week meal or a lazy sunday lunch.

Kale and potato

What you’ll need Serves 4-6

This recipe requires a Thermomix, but can easily be adapted using Massel vegetable stock, a large pot and a food processor.  

2 organic potatoes peeled and cubed
700 mls of water
2 tablespoons of (Thermomix) vegetable stock
250g of organic tuscan cabbage (or kale) washed, leaves removed from stems and chopped
250g of organic silver beet washed and chopped
400g can of organic cannellini beans, rinsed and drained
Cold pressed organic olive oil
Sea salt and black pepper to taste

Kale soup

How to prepare
Add potatoes, water and stock to Thermomix
Cook for 15 minutes at 100 degrees, speed 1
Add tuscan cabbage and silver beet (you may need to push it down to fit)
Cook for 10 minutes at 100 degrees, reverse + speed 1
Turn off reverse function, then using a tea towel hold your hand over MC lid
Blend for 30-45 seconds by slowly going from speed 1 to speed 9

Pour into serving bowls
Add a handful of cannellini beans, a generous grind of pepper and sea salt to taste
Finish with a drizzle of olive oil
Serve immediately and consume any left-overs within 24 hours

Have you tried my autumn lentil soup?

lentil soup