White Bean Pate

White Bean Pate

Vegan Recipe Books

We keep discovering new vegan recipe books. They are popping up all the time. Our latest new find is one called Vegan Bible, by Marie Laforet. I am loving it because the few recipes I have tried so far actually seem to work. And pretty well every cooking technique is covered.
This book is available from Amazon, or if you are in South Africa, from Loot. When you go on line to buy a copy, check carefully that you get the right one as there seem to be several books with the same or similar name.

Bean pates

Beans form a large part of a vegan’s diet, and we love bean pates on cracker bread as a tasty snack.
In her book, Marie has a simple but tasty White bean, coriander and lemon dip, and with a couple of minor adjustments, I turned this into a slightly firmer white bean pate.

My ingredients:

1 Tin of any white beans, drained (see note below)
1/2 t tahini
1/2 t sea salt
2 T lemon juice
1/2 t fresh ground black pepper
+- 2 t water
Small handful fresh coriander, chopped

What to do:

Put beans, lemon juice, tahini, salt and pepper in a bowl.
Use a stick blender to whizz into a paste.
Add as much of the water as is needed to get it to blend, until you get the consistency of a pate.
Then only, fold in the chopped coriander.

White Bean Pate on onion bread

White Bean Pate on onion bread

Serve up as a snack on cracker bread – Our favourite is on my onion bread.

Note:

Save the drained water from the can of beans and keep in fridge or freezer. This bean water is the relatively ‘new discovery’ known as aquafaba, which can be used to replace egg whites in vegan recipes. I am still a novice with using this stuff, but am practising, and will post some recipes using it soon)

Bon apetit!

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