GREEN MEAN MISO BEANS

Follow for more vegan recipes 💚 GREEN MEAN MISO BEANS 👇save the full recipe I’m in my miso era and I have no regrets. Here’s another 30 min weeknight meal I hope you love, packed with vitamins, protein, rich in iron - a perfect balanced vegan meal. INGREDIENTS: 2 large handfuls cavolo nero or kale, stems removed 2 large leeks, chopped finely into half moons 3 tins butterbeans 6 cloves garlic 2 tbsp olive oil Big pinch of salt for caramelising the leeks Around 1/2 cup of soaked cashew nuts 2 tbsp nooch 2 tbsp white miso paste A little water to loosen the green sauce blending 1tsp coriander 1tsp cumin Fresh cracked black pepper To serve: tahini yogurt (1tbsp tahini mixed with 2 tbsp yoghurt and juice of half a lemon, water to loosen if needed) fresh coriander, black pepper, drizzle of olive oil, chilli flakes, bread/toast METHOD: 💚 De-stem the cavolo nero, blanch (pop them in boiling water for 2 mins, then cold ice water for 1 min) then add to a blender with the soaked cashews, nooch, 1tbsp olive oil, miso, 2 of the minced garlic cloves and the juice of one lemon. Blend until smooth. 💚 caramelise the leeks in a medium heat with a big pinch of salt for 10 mins until they’re becoming brown and tasting sweet. Add the rest of the minced garlic and the spices (cumin, coriander) sauté for 3/4 mins, then add the butterbeans with their juices. 💚 stir through the green mixture and bubble for 2 mins, then take off the heat, sprinkle with freshly ground black pepper and serve with the tahini yogurt and some bread/toast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

💚 De-stem the cavolo nero, blanch (pop them in boiling water for 2 mins, then cold ice water for 1 min) then add to a blender with the soaked cashews, nooch, 1tbsp olive oil, miso, 2 of the minced garlic cloves and the juice of one lemon. Blend until smooth.

Step 2

💚 caramelise the leeks in a medium heat with a big pinch of salt for 10 mins until they’re becoming brown and tasting sweet. Add the rest of the minced garlic and the spices (cumin, coriander) sauté for 3/4 mins, then add the butterbeans with their juices.

Step 3

💚 stir through the green mixture and bubble for 2 mins, then take off the heat, sprinkle with freshly ground black pepper and serve with the tahini yogurt and some bread/toast.