After a couple of distinctly non-vegan weeks (which included a cake sale, baking cookery course and a cheese & wine evening) I made a concerted effort get back into my mainly vegan ways last week – for my waistline if nothing else! One evening after my tea I decided I would roast a load of veg (peppers, onion, garlic and cherry tomatoes) along with some oregano and paprika (no oil) for my tea the following evening – I was planning on going to the gym so the more prepared I was the better. Now, traditionally I would have my roasted veg in a pitta with loads of hummus but this wouldn’t exactly work for my low fat meal plan. I peered my cupboard and spotted a small tin of butter beans – I would make my own creamy low fat accompaniment.
This is the meal that followed; Roasted Veg with Pitta bread and Butter Bean Pâté
I’m not going to insult you, you know how to roast veg…..get some veg (whatever you have), add heat!
Butter Bean Pâté
210g Butter Beans (a small tin) – other beans would probably work too. Whizz up the butter beans, I used a hand blender, crush a smallish clove of garlic and mix in, add lemon juice and mix, season with salt and pepper. Adjust the levels of lemon juice, seasoning and garlic to your taste. You could also add some chilli or herbs if you fancy it.
Toast a Pitta
Eat – your super low fat, tasty, creamy, zingy, vegan, garlicky, fresh, yummy tea!!
I haven’t tried this but if you wanted to I guess you could warm up your pâté and it would be more like a mash, give it a go and let me know if it works.