Subj : Re: Right Up Your Street
To   : Dave Drum
From : Ben Collver
Date : Sat Apr 05 2025 13:47:53

 Re: Re: Right Up Your Street
 By: Dave Drum to Ben Collver on Sat Apr 05 2025 07:28:00

BC>       Title: Tlacoyos

DD> One good phart deserves another:
DD>       Title: Herbal Bean Sausages

Have you ever seen the Vegan Restaurant scene in the show Portlandia?
If not, i recommend tracking it down.  :-)

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     Title: Marry Me Chickpeas
Categories: American, Vegetarian
     Yield: 4 Servings

    10    Raw cashews or
          - sunflower seeds
   1/2 c  Vegetable broth (120 ml)
   1/2 c  Sun-dried tomatoes;
          - finely chopped; plus:
     2    Whole tomatoes;
          - for the sauce
     1 tb Nutritional yeast
     1 tb Olive oil or vegan butter
          - for more flavour
     1 sm Onion; finely diced
     3 cl Garlic; minced
     1 ts Dried Italian herbs
     1 ts Garlic powder
     1 ts Onion powder
   1/2 ts Sea salt; to taste
   1/4 ts Ground black pepper
    28 oz Chickpeas (2 cans) (425 g);
          - drained and rinsed
    14 oz Can coconut cream or full
          - fat coconut milk (425 g)
   1/3 c  Vegan parmesan cheese
   1/4 c  Fresh basil; chopped

 Preparation time: 15 minutes
 Cooking time: 15 minutes

 Soaked cashews or sunflower seeds in hot water for 15 minutes.

 Marry me chickpeas are creamy and garlicky, with sun-dried tomatoes
 and fresh basil to make them extra delicious. A quick and easy dinner!

 In a blender, combine the soaked and drained cashews with 1/2 cup
 broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until
 completely smooth and creamy. Set aside.

 In a large skillet or saucepan, heat the olive oil or vegan butter
 over medium heat. Add the diced onion and cook for 3 to 4 minutes,
 until softened and translucent.

 Add the minced garlic, remaining chopped sun-dried tomatoes, Italian
 herbs, garlic powder, onion powder, sea salt, and ground black
 pepper. Cook for 2 minutes, stirring frequently.

 Add the drained chickpeas, creamy cashew blend and coconut cream or
 milk to the skillet. Stir well to combine.

 Bring to simmer. Reduce the heat to low, cover, and let the mixture
 cook for about 10 minutes, until the sauce thickens and flavors meld
 together, stirring occasionally. Add in your vegan parmesan cheese
 (optional, but tastes amazing!), stirring in to combine for another 2
 minutes. Remove from heat. Taste and adjust seasonings as you desire.

 Garnish with fresh basil. Serve with toasted bread or rice.

 Recipe by Jessica Hylton

 Recipe FROM: <https://jessicainthekitchen.com/marry-me-chickpeas/>

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