Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.

Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g) 
Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
 
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 
2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil
Salt

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

Halloween Rice

Serves 2:
Short grain rice (150g)
Pumpkin (100g - small cubes)
Water (400 ml)
White Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1 tsp)
Salt

1) In a saucepan, add the rice, pumpkin and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes.
4) Sprinkle with corianders and olive oil.

Tip: Serve in the pumpkin shell.