Cannelloni Bean ‘Pate’ with Olives and Goats Cheese

We do love our pates, mashes, purées… just condiments all together. They always and we mean always, lift any meal giving it more life, flavour, and character

Try this simple pate-ish’ recipe. It is truely brilliant


Ingredients:

– 1 can of organic cannelloni beans

– Around 6 pitted green and black olives (roughly chopped up)

– 2 cubes of Meredith’s goats cheese

– 1 pinch of himalayan salt

– 1 pinch of pepper

– 1.5 tablespoons of extra virgin olive oil

– 1 teaspoon of ground cumin


Method:

This is a really simple ‘pate’ that will take you literally 5 minutes! All you need is a food processor at hand and the ingredients listed above

Firstly, you have to drain the cannelloni beans ensuring you get rid of most of the liquid. Then simply place the beans in the food processor, along with the goats cheese, chopped up olives, spices and olive oil

Turn on the food processor until you can see that the ingredients are nicely mixed together. We believe its best when the olives are still in ‘chucks’ throughout the paste, giving it a bit more of a ‘crunch’

Have a sneaky taste, if you believe it’s too dry then add a little more olive oil or a dash of water

And voila, that is all you have to do! Serve as a dip, or dollop onto a salad, or spread onto a freshly baked moist ‘melt in your mouth’ loaf

Enjoy Lovelies

 

Advertisements

Autumn Chickpea and Veggie Stew

As mentioned previously in our green soup post, we’ve just entered Autumn. Despite the beautiful colours and cosy evenings, this change in season has left us feeling a little ‘under the weather‘ so to speak. After a long day at uni all we wanted to do was curl up on the couch with a big bowl of warming stew. So guess what, that is exactly what we did. 

image-2

Well, that’s kind of what we did. First we had to get changed out of our uncomfortable uni clothes (hello tight jeans and winter boots), unpack our uni bags (weighing what feels like a small house) and drive to the shops to buy the ingredients……eugh. 

Anyway, once back home, we put together this chickpea and vegetable stew with immune boosting spices to combat this change in season. This recipe is super easy to put together, especially on those ‘I just can’t be bothered cooking anything’ kind of days and it’s extremely nutrient dense which makes it a wonderful nourishing dinner. 

Your house will be filled with a comforting fragrance and your tummies will be filled with an array of nourishing veggies. Need we say more?

Ingredients

– One broccoli head

– 2 carrots

– 1 zucchini

– A bunch of asparagus

– Half a cup of organic frozen peas

– Half a medium sized purple sweet potato

– 1 can of organic, reduced salt* chickpeas

– 2 cans of organic reduced salt* whole tomatoes

– Half a diced brown onion

– 2 garlic cloves (minced)

– 1 small knob of ginger finely sliced

– 2 teaspoons of turmeric

– 1 teaspoon of cumin

– Half a teaspoon of cayenne pepper

– 1 Bay leaf

– 1 teaspoon of coconut oil

– Himalayan salt and pepper to taste

– Shredded spinach and kale

———————————-

Method

1. Wash and chop all the vegetables into two centimetre pieces

2. In a medium sized pot, heat the coconut oil for a minute or so. Add the onion, garlic and ginger with a dash of water. Stir till the onion browns without it burning.

3. Add a little more water plus all the spices. This should create a paste like consistency

4. Add the vegetables (Except the chickpeas and tomatoes) and mix through with the onion and garlic paste.

5. Once the veggies have tenderised a tad, add the two cans of organic salt reduced tomatoes and bring to the boil.

6. Once boiled, reduce the heat to a simmer and add the chickpeas.

7. Cover the pot and cook for 15-20 minutes.

8. Once cooked, stir through the spinach and kale.

9. Serve either on it’s own or with some steamed brown rice or quinoa.

The loveliest meal filled with immunity boosting properties. Perfect for a cosy autumn evening

M + S xxx

Superfood dukkah

IMG_2459.JPG

Dukkah is an awesome addition to basically any meal. From a few veggies you’ve thrown together to a masterpiece of a dinner spread, dukkah can uplift your breakfast, lunch or dinner from ‘meh that was alright I guess’ to ‘holy smokes that was yum’.

Not only is dukkah delicious, it is extremely easy to make! All you need is a few spices, seeds and nuts and you’re good to go!

For our dukkah we like to add superfoods to give it the added nutritional punch. Black chia seeds and linseeds are our go to super foods in this case. Obviously if you don’t have these on hand in your pantry you don’t need to add them!

We’ve added the measurement for each ingredient in tablespoon/teaspoon format as it’s just easier that way whilst making it!

***The ingredients below are different from those pictured in the visual above. We didn’t take a photo of our most recent dukkah batch. Sorry guys! 

Ingredients:

– 1 tablespoon of Cumin either ground or seeded
– 1 tablespoon of turmeric either ground or seeded
– A pinch of ground coriander seeds
– 1-2 tablespoons of sunflower seeds
– 1 teaspoon of pepita seeds
– 1-2 tablespoons of activated almonds (we use Lovingearth)
– 1 teaspoon of linseeds
– 1 tablespoon of black chia seeds
– 1 tablespoon of either white or black sesame seeds
– A pinch of Himalayan salt
– A pinch of pepper

Method:

Making dukkah is so easy peasy! All you need to do is ground each ingredient together in a stone bowl. (There is definitely a name for the bowl but I can’t think of it right now! Surely you guys know the bowls that we’re talking about)
Make sure to ground the almonds and seeds first before adding the other ingredients!

You can enjoy this dukkah on anything and everything! We especially love it on our avocado in the morning. It’s also a great addition to salads and dips!

Hope you enjoy! If you happen to make this recipe, we’d love to see it! Tag @avocadotimestwo on your Instagram photos so that we can see your dukkah creations!

Much love on this happy Friday

M + S xx