Hello Loose shoppers,
Thank goodness we can still get access to the wonderful food at Loose during this next stage of lockdown.
In fact, what a good time to try some new recipes. And figure out what kind of foods make us feel good, while we figure out our next steps as a collective human race. Introducing some pulses into our diet can be beneficial, but make sure to follow proper soaking and cooking instructions.
This week I’d like to share a recipe with you that satisfies those rich and creamy cravings we may have when we reduce diary or try going vegan. Do you know what I mean?
This is a recipe from my cookbook Lick Your Plate (available at Loose).
Note: you can naturally change the amounts of garlic and lemon, but this version packs a punch.
Give it a go!
White Bean Garlic Lemon Dip
It’s easy, it’s vegan, it’s cheap, versatile, nutritious, a bit fancy, down to earth and delicious. Awesome with veggie sticks, burgers or anything really. What more do you want?
300g cannellini beans, cooked until super soft, or 1 tin strained
1/4 cup rice milk
1-2 garlic cloves, roughly chopped
1/2 cup lemon juice, roughly 2 lemons
1/4 cup extra virgin olive oil
1/2-1 tsp salt
Pepper to taste
Blend everything to a smooth consistency.
Taste and adjust seasoning, make sure the taste is divine, add plenty of everything, especially salt and lemon until you are smiling.
Store in the fridge until ready to serve, this will thicken it a little.
Try adding herbs such as 1 tbsp chopped fresh dill, mint, or parsley, as in the photo. Or nice and lemony as in photo Zucchini Cornbread (recipe in my cookbook Lick Your Plate). You can roast the garlic. You can, of course, leave it out altogether and stick to herbs and a clean breath, just make sure you add enough of the other flavours. Sprinkle with dukkah ahhh…
Have a good week going into winter!
Maria-Carin Gala from Gala’s Organic Kitchen, on behalf of Loose the plastic-free shop in Stroud.