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Beans around the world! This recipe is super quick to make, easy and also full of flavour. You can use it as a vegan pate in your sandwiches and also as a healthy snack dipping your favourite chopped veggies like carrots, peppers, celery or cucumber it goes well with everything. Perfect for a vegan potluck or any party where you have to bring some food.
You can also use it as a base and make some variations including some of the following options:
Turmeric and pepper
This savoury number is a dynamo fave in my house, especially on chilly winter nights. The subtle, soft, nutty, humbly distinguished notes of the Great Northern are enhanced by the wham bam (!) flavours of zesty, bright lemon juice; sweet, deep roasted garlic; strong, piney rosemary; peppery paprika; and the slickness that can only be imparted by a good olive oil. Blended together and then spread generously on a cracker or a hot out of the oven pita toastie (preferred!) is sublime experience...one that can make a meal or a snack with a glass of good wine just heaven.
Company Beans is my husband's favorite recipe when we are serving many. We have this a couple of times a summer and if it's being made, it always means there is a party to be had. I tried to represent that in this playful image of the ingredients; gathering, laughing, and having a good time!
One of my favorite chickpea recipes is farinata, an Italian street food famous in Genoa and the Ligurian region in general. Needing only a few simple ingredients, it can be made at home, but in my opinion, nothing beats the one you can find in Italy strolling along the seaside.
I studied the ruins at Chichen Itza during college and so was more than thrilled to visit it in person, back in the day when people were allowed to climb the ruins. This Mayan stepped pyramid, El Castillo, features a serpent at the base of the staircase. Twice a year, the sun casts a shadow of the steps perfectly onto the staircase wall, making the serpent appear to come alive. I decided that if the serpent only "lives" on those two days, he must be hungry! Since the pyramid steps reminded me of a taco holder, I thought I'd feed the serpent tacos. The recipe is based on a pinto bean and squash stew that we ate at a traditional Yucatan dinner as part of our bus ride to the ruins. The serpent won't go hungry on my watch!