Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 21
MONDAY Smoky Beans
Оглавление| IMPERIAL/METRIC | AMERICAN | |
| 1 small | onion | 1 small |
| 1 small clove | garlic | 1 small clove |
| 1 tbs | vegetable oil | 1 tbs |
| 2 oz (55g) | smoked tofu | ¼ cup |
| 3 fl oz (85ml) | apple juice | 1/3 cup |
| 1 tsp | tomato paste | 1 tsp |
| pinch | marjoram | pinch |
| 1 small or ½ large | bay leaf | 1 small or ½ large |
| ½ x 15½ oz (440g) can | borlotti (pinto) beans | ½ x 15½ oz can |
| ½ lb (225g) | cooked potatoes | ½ lb |
| 1–2 tbs | soya milk | 1–2 tbs |
| 1 tbs | vegan margarine sea salt and freshly ground black pepper to taste | 1 tbs |
1 Chop the onion and crush the garlic. Heat the oil in a pan and sauté the onion and garlic for 2 – 3 minutes.
2 Dice the tofu. Add it to the pan and sauté for a further 2–3 minutes.
3 Add the apple juice, tomato paste, marjoram and bay leaf. Bring to the boil, then lower the heat and simmer, uncovered, for about 5 minutes.
4 Add the drained beans and cook for a further 5 minutes.
5 Meanwhile, mash the potatoes in a bowl. Heat the milk and margarine in a small saucepan and add to the potatoes, along with seasoning to taste. Spoon the mashed potatoes into a heatproof dish and place under the grill (broiler) until thoroughly heated.
6 Remove the bay leaf from the bean mixture and spoon over the mashed potatoes.
