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Lemon & Dill Linguine with Butter Beans
200 g linguine
2 tbsp extra virgin olive oil, plus extra for drizzling
2 garlic cloves, thinly sliced
1½ tbsp capers
¼ tsp chilli flakes, plus extra for garnish
1 x 400 g can Amaizin Butter Beans, drained but not rinsed
20 g cashew butter
75 ml (plant-based) cream
1 organic lemon, zested to give ½ tbsp zest and juiced to give 3 tbsp juice
8 g dill, finely chopped
- Bring a large pan of well-salted water to the boil. Cook the pasta according to the packet instructions until al dente.
- While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat. Add the garlic, capers and chilli flakes and fry for 1–2 minutes.
- Turn the heat down low. Add the butter beans, cashew butter, 100 ml of the pasta water and ⅓ tsp salt. Bring to a gentle simmer and cook for 2–3 minutes.
- Remove the pan from the heat and stir in the cream, lemon juice, lemon zest and dill, saving a little dill for the finishing touch.
- Using kitchen tongs, transfer the cooked pasta straight into the sauce and toss everything together. Add another splash of pasta water if needed to make the sauce extra silky.
- Divide the pasta between bowls and finish with a drizzle of olive oil, a pinch of chilli flakes and the reserved dill. Serve straight away and enjoy!
Golden Butter Beans with Turmeric & Black Pepper
3 tbsp olive oil
5 garlic cloves, thinly sliced
1 red chilli, sliced into half rings
1 tsp turmeric powder
1 tsp freshly ground black pepper
3 cans Amaizin Butter Beans, 1 can drained
65 g cashew butter
100 ml (plant-based) cream, plus extra for drizzling
1 small broccoli (approx. 400 g), stalk cut into thin matchsticks and florets halved or quartered if large
100 g frozen peas
4 tbsp lemon juice
Optional: bread or rice, to serve
- Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Fry the garlic and red chilli for about 2 minutes, until golden. Remove half from the pan and set aside in a bowl.
- Add the turmeric and black pepper to the pan and fry for 10 seconds. Add the butter beans, including the liquid from 2 of the cans, followed by 1 canful of water, the cashew butter and ⅓ tsp salt. Stir well, bring to the boil and leave to simmer gently until the sauce has thickened slightly.
- Heat the remaining 1 tbsp olive oil in a large frying pan with a lid over medium-high heat. Arrange the broccoli florets cut-side down in the pan and place a plate on top to weigh them down. Cook for 3–5 minutes, until nicely golden.
- Add 75 ml water, cover with the lid and steam the broccoli for 3–4 minutes, until just tender but still with a little bite. If needed, remove the lid and cook until any remaining water has evaporated.
- Add the broccoli florets to the bowl with the reserved garlic and chilli. Toss with the broccoli stalk, 1 tbsp lemon juice and ¼ tsp salt.
- Stir the peas, cream and remaining 3 tbsp lemon juice into the butter beans and heat for another 2 minutes.
- Spoon the golden butter beans into bowls and top with the crispy broccoli, garlic and chilli. Finish with an extra drizzle of cream. Serve with bread or rice if you’re extra hungry.
Cajun Bean & Pea Omelet Wrap
- 1 can (400 g) Amaizin black beans
- 1 large tomato, diced
- 1 red jalapeño, seeds removed and diced
- 1½ tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- Juice of ½ lime
- 75 g chickpea flour
- 15 g good-quality nutritional yeast flakes
- 1 tbsp olive oil
- 1 tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp turmeric
- 250 ml unsweetened (soy) milk
- 4 tortilla wraps
- 2 tbsp olive oil
- 1 ripe avocado, mashed
- 200 g romaine lettuce, cut into 1.5 cm strips
- Sriracha or another hot sauce
- Lime wedges
Instructions
- Add all the ingredients for the Cajun beans and ½ tsp salt to a saucepan. Bring to a boil, then simmer vigorously without a lid for 15 to 20 minutes until the sauce has thickened.
- For the omelet, whisk together the chickpea flour, nutritional yeast, olive oil, onion powder, garlic powder, turmeric, and ¼ tsp salt in a bowl. Gradually whisk in half of the (soy) milk, followed by the remaining milk, until you have a smooth batter.
- Heat ½ tbsp olive oil in a large non-stick frying pan over medium-high heat. Once the pan is hot, pour in one-quarter of the omelet batter and tilt the pan to spread it evenly. Immediately place a tortilla on top of the omelet and cook for 2 to 3 minutes, until the omelet is golden brown and cooked through.
- Remove the tortilla and omelet from the pan. Fill with the reduced Cajun beans, mashed avocado, and a drizzle of Sriracha or another hot sauce.
- Repeat steps 3 and 4 with the remaining omelet batter and bean mixture.
- Serve with lime wedges.
Black Bean Salad with Roasted Bellpepper Dressing
- 100 g roasted peppers with garlic from a jar, drained
- 2 organic limes
- 2½ tbsp extra virgin olive oil
- 1 red jalapeño, roughly chopped
- ¼ tsp chilli flakes
- 1 tsp cumin seeds, toasted in a dry pan
- 650 g ripe tomatoes of different sizes, cut as needed
- 1 x 400 g can Amaizin black beans, rinsed and drained
- 15 g coriander, roughly chopped
- 15 g fresh oregano leaves
- 1 ripe avocado, sliced into half-moons
- 2 baby romaine lettuces, cut into 2 cm strips
- 50 g smoked almonds, roughly chopped
- Blend the roasted peppers and 1 garlic clove from the jar with 1½ tsp lime zest, the juice of 1 lime, olive oil, jalapeño, chilli flakes, cumin seeds and ¾ tsp salt until smooth using a food processor or stick blender.
- Prepare the tomatoes: cut larger tomatoes into chunks and smaller ones into wedges or halves. Place them in a large bowl and mix with the black beans, herbs and half of the dressing. Toss the romaine lettuce with half of the remaining dressing.
- Arrange half of the lettuce on a serving platter. Top with half of the avocado slices, followed by half of the tomato and bean salad. Repeat the layers once more.
- Sprinkle with the smoked almonds. Serve with the remaining dressing and the other lime, cut into wedges for squeezing over the salad.
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