Post Easter Holiday Detox

This gluten free girl is glad the festive easter eats are over.  My naturally vegetarian, dairy intolerant self needs to go into recovery.  With this in mind I am going to experiment with the vegan diet.  I won’t be strictly vegan but the plan is to try to increase the number of vegan meals that I eat.  Whilst benefiting my body I’m hoping it will benefit our bank balance as well as I try to use more storecupboard ingredients!  With that in mind I let my creativity loose in the kitchen and made a delicious butter bean spread for today’s lunch.

lunch

I found the butter bean recipe on basicrecipes.com and adapted it ever so slightly.  Here it is:

Ingredients
1 tin of butter beans in water, drained and rinsed
1 clove of garlic, crushed (next time I may put 2 in)
1 tsp olive oil
1/4 tsp cayenne pepper
1 tsp tamari sauce
2 tbsp sherry (seems alot but it works)
chopped sun-dried tomatoes, ground pepper and a bit more olive oil to serve

Method
Heat the oil in a saucepan and saute the garlic briefly.  Add the cayenne pepper and stir in.  Next add the butter beans- heat through whilst mashing until desired consistency (i like mine with a few butter beans still in tact).  Add the tamari and sherry and stir through until combined.  Serve up and sprinkle with the tomatoes, pepper and olive oil.  I may try using ground cumin next time instead of the cayenne.

Underneath by butter bean spread is tesco’s own gluten free brown bread which I tried for the first time.  Unfortunately it was crumbly and crushed in transit from wales back home but it tasted good; even it was next to impossible to eat as one would normal bread.  Tomorrow I think I may have the spread on GF herb crackers instead.

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