1 lg Onion
3 cl Garlic
3/4 lb Mushrooms
1 ts Vegetable stock
1/2 ts Salt
1 ts Black pepper
1 ts Sage
2 md Leeks
1/4 c Soya milk or tofu
1 lb Cooked kidney beans
1 lb Broccoli
Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper, and sage. Leave
simmering until the mushrooms have reduced.
In a blender combine the chopped broccoli stalks, kidney beans,
chopped leeks, and soya milk or tofu. Blend until smooth, adding
water if needed.
Add the blended mixture to the mushrooms. Add the broccoli florets
and any additional water needed to give a creamy consistency. Simmer
until the florets have softened.
Serve over pasta twirls. On this occasion I used Orgran's Barley and
Spinach (wheat free) pasta.
