Specials board: Runner Bean & Rosemary Soup

Runner Bean & Rosemary Soup and Vegan Mofo Day 16

At the start of Vegan Mofo I posted a recipe using my runner beans, but I told you I was a bit disappointed with them as some of them were a little stringy, probably because my seeds are too old. If I'm honest it did put me off them a little although if I keep picking them regularly and when they are young they aren't stringy at all! But on the days where I have forgotten to harvest or have just run out of time I kick myself as one day too many on the plant they seem to become stringy. 

Today I had quite a handful and some weren't young enough for me to eat as they are. As I wondered what I could do with them, I hate to throw out (compost) good food, a light bulb went on above my head. Soup! I bet they would blend down nicely into a silky smooth soup and I wasn't wrong.

I decided to pair the runner beans with a herb and once again I decided this had to be rosemary. The fragrant smell of the leaves is almost like the plant is saying pick me, pick me! So I did!

Ingredients - serves 2 

 
300g Runner beans
(215g prepared weight)
1 Garlic clove
500ml Boiling water
2 Tsp Vegetable bouillon powder
1 Bay leaf
3 Sprigs of rosemary
2 Tsp Fresh rosemary, chopped
1 Tbsp Lemon juice

Method

Put the prepared beans and garlic in a saucepan. Mix the vegetable bouillon powder with the boiling water and pour over the beans and garlic. 

Add the bay leaf and prigs of rosemary. Bring to the boil and reduce the heat and simmer for 10 minutes.

Remove the bay leaf and sprigs of rosemary and transfer to a blender. Add 1-2 Tsp of fresh rosemary and the lemon juice and blend until silky smooth.

As I was blending my soup I also added a couple of teaspoons of the cream 'cheese' with rosemary that I made yesterday just to add a touch of creaminess.

Specials Board: Cream 'Cheese' with Rosemary

Cream 'Cheese' with Rosemary & Vegan Mofo Day 15

We're half way through September and I haven't posted any recipes using herbs from my garden so I thought I should rectify that today. Currently in my little herb garden I have rosemary, sage, curry plant, oregano, thyme, lemon balm, mint (garden & Moroccan), basil, parsley, perilla and tarragon. 

I love the smell of rosemary, you just have to brush past it and you can smell the fragrant leaves. It makes me feel hungry every time I smell it! This is perfect for a snackage and a great filler for a lunch wrap or used as a dip.

Ingredients
120g Cashews
500ml Water
2 Tsp Fresh rosemary, chopped
1 Garlic clove
2 Tbsp Nutritional yeast
1 Tsp Lemon juice
¼ Tsp Herbamare
60ml Water

Method
Soak the cashews in the 500ml water for at least 1 hour. If you haven't got a super fast blender I'd soak them for longer even over night. Drain the cashews and rinse well.

Transfer the cashews to a blender along with the remaining ingredients and blend to a smooth paste. Transfer to a small bowl, cover and chill.