Vegetables


Aubergine/Eggplant Fritters

Butter Beans with Pepper & Parsley

Cauliflower Cakes (Latkes)

Red Cabbage with Mango

Spicy Corn Fries

Potato Latkes

Potatoes in Stock

Spicy Tomato Sauce

Wilted Chard

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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

Vegan

Enough for 2

I invented this concoction when a vegan friend turned up and I was looking for something quick and easy to give him with a the accompaniments we were having for dinner.  

You can see a different way of using the same ingredients under starters


420g (14oz) Tin of Butter Beans
1 medium Red Pepper
10 stems Fresh Parsley (approx)
2-3 cloves of garlic
2 tbsp olive oil
2 tbsp water
Seasoning


Cut the pepper in half and remove the seeds, Grill for 4 minutes to soften.   Set aside and allow to cool. Drain the butter beans and rinse under cold water.   

Place the beans in a pan and add Peel the garlic (use amount you prefer to taste), chop finely and add to the beans.  

Remove the skin from the pepper, finely chop the pepper and the parsley.  Add these  together with oil, water and seasoning to the pan and warm through.    
  
Serve with fresh vegetables - something green for contrast and a starch (rice or quinoa is good) or allow to cool and serve as a bean salad with other salads.