Our recipe and poem for today comes from Kirsty Karkow. Veggie/Vegan Bean Bourguignon sounds like a deliciously quick and easy dish to make, a perfect meal for a single parent to cook on a weeknight.
Kirsty Karkow - Veggie/Vegan Bean Bourguignon
1 16 ounce can red or kidney beans, drained
8 ounces baby onions, thawed, if frozen
8 ounces carrots, cut into large chunks
1 1/4 cups red wine
2/3 cup vegetable broth
2 tablespoons tomato paste
2 bay leaves
2 tablespoons parsley, chopped
8 ounces mushrooms, quartered
1 tablespoon cornstarch
1 tablespoon water
Heat 1/2 cup broth in a large saucepan.
Add the carrots, then cook for 3 minutes Stir in the beans with the wine, rest of broth, onions, tomato paste and herbs.
Bring to the boil, cover and simmer gently for 15 mins, adding the mushrooms after 5 minutes.
Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season with salt, pepper to taste.
Serves 4. Very good with mashed potatoes, noodles or rice. This is delicious reheated later.
red plums and oranges
on blue china
even at breakfast time
this man colours my life
--from Countless Leaves, edited by Gerald St. Maur, 2001
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