We picked up the new Vegetarian Living and Cook Vegetarian magazines on Saturday and decided to go for the some of the recipes featured: “Herby cannellini bean pate with toast”. For the main course,I decided that we would have risotto including the ingredients of the featured “Rice cakes with melted goats cheese, asparagus and salad drizzle” so that I could cook more in order to make the rice cakes for Sunday.
Herby Cannellini Bean Pate with Ciabatta Toast
Ingredients: (to serve around 6 people)
6 tbsp Olive Oil
2 Small Red Onions, finely diced
1 Red Chilli, finely diced
3 Garlic cloves, finely diced
400 g tin of Cannellini beans,
4tsp chopped herbs, Thyme/Basil/Rosemary
Drizzle of Lemon Juice
200 g Vegan Cream Cheese,
Freshly ground pepper, to taste
Method:
Finely dice the onion, chilli and garlic
Heat the oil in a frying pan
Add the diced veg to the hot pan and cook until tender
Meanwhile, put the drained cannellini beans, cream cheese, drizzle of lemon juice and herbs (reserving some for presentation) into a food processor and blitz until well mixed and a smooth texture
Once the veg is cooked, remove the pan from the heat and allow to cool, once cool, mix through the cheese mixture
Spoon into serving dishes and pop into the fridge. Remove from the fridge about 15 minutes before serving to allow to warm slightly.
Serve with toasted ciabatta.
ETA: I have tried this recipe with both vegan and vegetarian cream cheese and I can honestly say that I prefer it with the vegan cheese because it has a better more stable and solid texture than when done with the vegetarian cheese making it have a more pate style to it. But as always, it is up to you which you choose to use.
- 6 tbsp Olive Oil
- 2 Small Red Onions, finely diced
- 1 Red Chilli, finely diced
- 3 Garlic cloves, finely diced
- 400 g tin of Cannellini beans
- 4 tsp chopped herbs, Thyme/Basil/Rosemary
- Drizzle of Lemon Juice
- 200 g Vegan Cream Cheese
- Freshly ground pepper, to taste
- Finely dice the onion, chilli and garlic
- Heat the oil in a frying pan
- Add the diced veg to the hot pan and cook until tender
- Meanwhile, put the drained cannellini beans, cream cheese, drizzle of lemon juice and herbs (reserving some for presentation) into a food processor and blitz until well mixed and a smooth texture
- Once the veg is cooked, remove the pan from the heat and allow to cool, once cool, mix through the cheese mixture
- Spoon into serving dishes and pop into the fridge. Remove from the fridge about 15 minutes before serving to allow to warm slightly.
- Serve with toasted ciabatta.