Swedish-style ‘meatballs’ and creamy pasta: Faculty Night time Vegan’s midweek recipes for tinned beans | Meals

W.When I say that I’m a canned bean fan, I mean, I’m a canned bean fan. A friend once joked that I could write a cookbook called Doing New Things With a Tin of Beans, which I almost mistook for a challenge. Nutritionally they’re a powerhouse, but it’s their versatility that really gives me life. I recently found out that you can mix a whole can of cannellini beans into a silky smooth double cream substitute, ideal for shiny pasta sauces like this vegan penne alla vodka. Borlotti, on the other hand, are beautiful and meaty when pureed with diced mushrooms and used like ground beef.

Borlotti beans Swedish “meatballs” (picture above)

Don’t be tempted to mash the beans – you want them to be chunky in consistency – so I would advise against using a food processor if you can avoid it. A fork or potato masher should do the job.

preparation 15 minutes
Cook 45 minutes
Serves 4th

For the “meatballs”
1 x 400g can Borlotti beans, drained and rinsed
60g panko breadcrumbs
50ml boiling water
2 tbsp vegan bouillon
, or storage powder
2 Tea spoons
vegan sauce granules (I use red bisto, but strict vegans may prefer an alternative)
1 teaspoon Marmite
25g vegan butter or margarine
1 medium onion
, peeled and finely chopped
85g shiitake mushrooms, finely chopped
½ teaspoon fine sea salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
¼ tsp allspice
1 tbsp vegetable oil
Finely chopped
Parsely, serve
Lingonberry or lingonberry sauce, serve

For the sauce
40g vegan butter
3 tbsp white flour
380ml vegetable stock
150ml unsweetened and unflavoured soy milk

In a medium bowl, mash the beans with a fork until each is just broken and the mixture is lumpy; do not crush into a paste. Add the breadcrumbs and mix.

Put the boiling water, broth, bisto and marmite in a measuring cup and stir until smooth.

Set a medium skillet over medium heat and add the butter. Once the onion is melted, add the onion and sauté, stirring, for two minutes. When the chopped onion becomes translucent, add the mushrooms, stir-fry for another 8-10 minutes, then add salt, pepper and spices, stir, and remove from heat.

Add the onions to the bean puree and stir to blend. With slightly moistened hands, shape the mixture into tablespoon-sized balls and place on a plate.

Put the pan back on medium heat and add the vegetable oil. Fry the balls in two servings for about 10 minutes each, turning regularly until they are lightly browned all over, then transfer to a plate while you make the sauce.

Set the skillet on medium-low heat and add the butter. After melting, stir in the flour until a smooth paste is formed. Gradually add the broth and stir until smooth. Simmer gently, stirring constantly, until the mixture thickens into a rich sauce. While stirring, add the soy milk in a slow, steady stream and, once the sauce is smooth and creamy, turn the heat down to low and return the meatballs to the pan. Simmer gently for a few minutes, stirring often so that the sauce doesn’t stick, then serve with mashed potatoes or pappardelle, some fresh parsley and a little cranberry or lingonberry sauce.

Penne alla vodka with cannellini cream

Penne alla vodka by Richard Makin with cannellini cream.

You need a high speed mixer to get a really smooth cannellini cream. If you don’t have any, use a hand blender or food processor to make the beans as smooth as possible, then pass through a fine sieve to catch any hard shells.

preparation 10 mins
Cook 20 minutes
Serves 4th

1 x 400g can Cannellini beans, undrained
100ml unsweetened and unflavored soy milk

2 tbsp olive oil
1 small onion
, peeled and very finely chopped
2 cloves of garlic, peeled and chopped
4 tbsp tomato puree
½ teaspoon sugar
350g puree
70ml vodka
½ teaspoon chilli flakes
, plus extra for serving
Salt and black pepper
300g dried penne
1 small
handful Basil leaves, break up

Put the beans and their liquid with the soy milk in a high-speed mixer, puree until smooth and creamy, then set aside.

Place a medium saucepan on medium heat and add the olive oil. Once hot, add the onion and sauté, stirring regularly, for three to five minutes until tender. Add the garlic and sauté for an additional two minutes, being careful not to turn it brown.

Add tomato puree, sugar, passata, vodka and chilli flakes, stir and bring to a simmer. Cover the pan and let the sauce simmer for eight to ten minutes, stirring occasionally so it doesn’t get caught.

In the meantime, bring a large pot of salted water to the boil, add the penne and cook al dente according to the instructions on the packet.

As soon as the sauce is reduced and thickened, stir in the cannellini cream, season to taste and keep warm.

When they are al dente, drain the pasta and collect 150 ml of the cooking water. Add the pasta to the sauce, reduce the heat and mix. Cook, toss, and stir often, for two minutes, adding the reserved pasta water as needed to dissolve the sauce (you may not need all of the water; use just enough to get the sauce to the consistency you want).

Serve with an additional pinch of chilli flakes or freshly ground black pepper and a pinch of fresh basil.

Richard Makin writes the Vegan school evening Blog

5 Desi-Fashion Pizza Recipes That Will Blow Your Thoughts

Do you remember the first time you experimented with the toppings on your homemade pizza? You felt like a Michelin-starred chef, didn’t you? The first time you threw in extra mushrooms because you ran out of peppers, or added a different type of cheese to the base because plain mozzarella didn’t seem enough. If we have learned something from making pizza at home, there are endless ways to reinvent and reinvent your pizza. And while you’re at it, how about giving it a desi-fusion twist? Yes you heard us In this list we have put together some of our fancy but drooling recipes for you. From base to topping, there are many ways you can modify your pizza with ingredients that are right around you.

5 Desi Style Pizza Recipes That Will Blow You Away:

1. Naan Veggie Pizza

Leave the pizza base behind for our own naan and watch the magic unfold. Naan, an Indian sourdough bread, makes a great base for homemade pizza. Throw in some cheese, vegetables and a sauce of your choice and you’re good to go. Click here for the recipe.

Throw away the pizza base for our own naan

2. Kebab and paneer pizza

Italian pizza has a Mughlai twist to it. This laden pizza features smoky hot searchh kebabs as well as diced paneer, onions, cheese, and a whole load of spices and herbs. Have you already sipped? Click here for the recipe.

3. Uttapam pizza

If there is one dish that could qualify as “Indian Pizza” it has to be our dear Uttappam. Although it’s made in a pan and is much crispier, both delicacies share some strikingly similar characteristics. This Uttapam pizza comes with good quality carrots and tomatoes. Here is the recipe of the South Indian recipe with a twist.

This Uttapam pizza comes with good quality carrots and tomatoes

4. Kuttu Atta Pizza

Wait what ?! Our humble Kuttu Ka Atta (or buckwheat flour) could also be used as a pizza base? It turns out that this recipe, which also includes your other “pizza essentials” like mozzarella, sauce, and cottage cheese, can give your pizza a healthy, high-fiber upgrade. Click here for the recipe.

5. Jalebi-Rabri Pizza

In the mood to experiment, you’d love this “sweet surprise”. Thin, crispy pizza base with crispy jalebis and silky rabri. Best of all, you can’t stop at a disc. Here is the recipe.

Try these pizza recipes and let us know how you liked it in the comments below.

(This content, including advice, contains general information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for further information. NDTV is not responsible for this information.)

About Sushmita SenguptaSushmita has a strong penchant for food and loves all things good, cheesy, and greasy. Her favorite pastimes other than discussing food include reading, watching movies, and watching TV shows.

Recipes: Traditional Southern-style Barbecue | Meals & Cooking | Spokane | The Pacific Northwest Inlander

W.

When it comes to grilling, Michael Brown prefers pork. Each animal offers two plates with 14 ribs on each side, ranging from the classic spare rib to the “baby back” or slightly smaller ribs. Spare ribs are usually larger and more marbled – fat corresponds to taste – and take longer to cook, but make a tender, juicy meal. Ribs can be eaten as is or easily turned into pulled pork sandwiches.

For the flavor, Brown uses a dry massage that he makes himself, and like most grill masters, he doesn’t ditch the merchandise on his “secret” sauce (see Spiceology or Michlitch Spice Company for local dry massage options).

Dry massages add flavor and usually contain garlic and onions, as well as spices like cayenne pepper or chilli, a little salt, and sugar to caramelize the surface of the meat. Brown shows, however, that sugar isn’t part of his mix; Instead, he relies on careful “slow” cooking in the smoker over delicately spiced apple wood to caramelize the ribs.

Not a smoker? No problem. You can also cook this dish in the oven and it will still be plenty tasty, says Brown.

Spare ribs

Cut ribs between the bones.

Thoroughly rinse the ribs under cold water and pat dry.

Rub the meat with dry rub and work on the entire exposed surface.

Cover and leave the grated ribs to marinate in the refrigerator overnight.

Get your smoker up to 275 degrees.

Smoke the meat for 3 hours, 10 minutes. No stapling is required.

Serve immediately or let rest and continue to absorb flavor, then reheat as needed.


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Pulled Rib Sandwich

Peel the rib off the already cooked rib and use your fingers or two forks to mince it into thread-like pieces.

In a saucepan, add enough of your favorite barbecue sauce to moisten and stir the meat.

Set the heat to medium and add a tablespoon of water at a time to keep the meat moist. The sauce will thicken as it heats, so pay close attention to this. Heat to 175 degrees.

Spread it on toasted hoagie or hamburger buns and add your favorite toppings: pickles, coleslaw, onions, etc.

– Recipes courtesy of Michael Brown from Fresh Soul