Saturday, 16 August 2014

Broad Bean "Cheese" & Olive Crackers

Broad beans. You either love them or hate them. They are the marmite of the vegetable world. I know so many people that hate these little beauties so I thought I would make something that didn't resemble the vegetable and teamed it with a herb to tone down their unique flavour. I have been taking this "cheese" to work as a snackage with the olive crackers and I've managed to tempt a few colleagues to try it, the result - "Ooooh that's nice", "That isn't made with broad bean is it?" 
So, if you're a broad bean hater give this Broad Bean "Cheese" a go you might be pleasantly surprised.

Ingredients

160g Shelled broad beans
1 Clove of Elephant garlic, equivalent to 2 large cloves
30 Basil leaves
1 Tbsp Nutritional yeast
200ml Unsweetened almond milk
1 Tbsp Agar Agar flakes
Salt & Pepper, to taste

Method

Cook the broad beans and garlic in boiling water for 5 minutes, drain and rinse with cold water to stop the cooking process. Once cool enough to handle remove the outer skin of the broad bean, which can taste bitter.

Transfer to a blender and top with the basil leaves.

Add the almond milk and agar agar flakes to a saucepan and slowly bring to a rolling simmer. You need to simmer until the agar agar has melted, about 4-5 minutes.

Pour the milk and agar agar liquid into the blender and blend until you have a smooth liquid with no flecks of basil remaining. The colour should be a vibrant green!


Transfer to a glass or ceramic container and store in the fridge until set. I left it overnight before slicing. Serve with your favourite vegan crackers, I used olive crackers and the flavours paired up very well together. Enjoy!






I've submitted this recipe into "Shaheens Eat Your Greens" Recipe Challenge. Shaheen runs the fabulous Allotment to Kitchen blog. The idea behind this challenge is really simple, to make something with a green vegetable each month. Once you've posted a recipe you email Shaheen and a round up of all the entries will be posted on her blog before the end of the month.

I've also entered this recipe into the Simple and in Season recipe challenge, which asks you to enter recipes which use a product that is in season right now. Ren over at RenBehan.com is very busy right now with a new born so Elizabeth's Kitchen is hosting the challenge for August. 

Elizabeth's post that informs the entry details for this challenge states that she has just finished blanching and podding some broad beans, I wonder if she'll give this broad bean recipe a go?


I think this recipe also fits the bill for another recipe challenge, which I've only just come across and that's the "Extra Veg" Recipe Challenge. This event is run by Helen and Michelle and the August blog event is being hosted by Sarah over at Maison Cupcake.

The "Extra Veg" Recipe Challenge was set up to encourage everyone to a healthier start to 2014 and to set the course for the rest of the year. What a great idea, fill up on veggies and there's no room for the bad stuff.

14 comments:

  1. How very clever of you. I do like broad beans, although I hated them as a child, but this looks so elegant it would be perfect for a dinner party.

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    1. Thank you! I'm just wondering what I can make with my last harvest of broad beans...... :o)

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  2. I love how green it is! I can't decide whether I like broad beans or not so maybe I'll have to give this a try to help me decide once and for all.

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    1. Good luck! Hopefully this recipe will convince you to like them :o) x

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  3. I made vegan 'cheese', but never with broad beans, So I absolutely love this, its fantastic Jasmine! I have loads of late Broad beans which would be perfect for this, Do you think your recipe would work with coriander as I have no basil to hand. Also thank you so much for sharing with EatYourGreens and your lovely write up. Once again, fantastic recipe.

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    1. Hi Shaheen, thanks for your lovely comment. I'm not sure about coriander as it has such a strong flavour and might over power the flavour of the beans. But give it a go and let me know what you think :o) x

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    2. I made it (with coriander) and it turned out terrific. I will share it on my blog next month (not this month) for obvious reasons as I would like to share the original - YOURS on #EatYourGreens first. Once again, thank you for sharing such a fantastic recipe.

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    3. I'm so pleased it worked with coriander too, we'll have to try other herbs too, the combinations are endless.......

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  4. I love, love, love this so much! I am definitely trying it once I get my hands on some agar and nutritional yeast. More broad beans arrived in today's veg box :) Thank you for linking up with Simple and in Season!

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  5. Thank you Elizabeth, let me know what you think when you try it :o)

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  6. wow this look amazing - it's cheesy and green - that is all I want in life :-)

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    1. Thanks! I can't wait to make it again :o)

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  7. This looks amazing! I have all the ingredients so will be giving it a go. Thank you for shaing with #ExtraVeg

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    1. No problem Helen, its a great challenge! Let me know what you think when you make it :o)

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Thanks for leaving a comment, Jasmine x