2 or 3 avocados, peeled and stones removed 4 garlic cloves, crushed juice of 1 lemon to taste ½ tsp paprika ½ tsp chilli
Method
Whizz the ingredients in a food processor and serve. Easy!
BEAN PATÉ
Ingredients
1 tin (400g) cooked red kidney beans, rinsed and drained 2 cloves garlic, crushed juice of half a lemon 2 tbsp olive oil 2 tsp tomato puree or tomato sauce 1 tsp cumin 1 tsp chives (optional) salt and pepper to taste
Method
Either put everything in a food processor and whizz for a minute (you might need to add a little water if it's a bit sticky), or mash beans in a bowl with a potato masher then stir everything else in. That's it. Easy!
BLACK OLIVE PATÉ
Ingredients
1 tin (350g) pitted black olives, drained 1 tbsp olive oil 1 clove garlic, chopped 1 tsp dried mixed herbs freshly ground black pepper
Method
Whizz everything in a food processor until it looks like caviar. Pile into a small bowl and serve. That's it!
BRANDADE OF BUTTERBEAN
Ingredients
1 tablespoon olive oil 1 onion, peeled and chopped 1 garlic clove, crushed 425g can butter beans, drained 2 tablespoons soya cream 1 tablespoon lemon juice salt and freshly ground pepper
Method
Heat the oil in a medium saucepan, add the onion and garlic, then cover and cook for 10 minutes, until soft but not browned.
Remove from the heat and put into a blender with the drained beans, soya cream and lemon juice. Whizz to a puree. Return the mixture to the pan and season with salt and pepper.
Lightly toast the slices of baguette, rub them with a cut clove of garlic and put to one side to go cold.
Arrange the crisp lettuce leaves on 4 serving plates. Just before serving, reheat the butter bean brandade and divide between the plates. Top with a spoonful of black olive paste, a drizzle of olive oil and a slice of lemon. Serve at once, with the baguette slices.
BUTTERBEAN DIP WITH BASIL
Ingredients
1 can (425g, 15oz) butter beans 1 medium courgette 1 clove garlic (optional, or use more) 4 tbsp nutritional yeast flakes leaves from one small pot of fresh basil salt and black pepper to taste
Method
Wash the courgette, but leave it whole. Cook in a pan of simmering water until very soft - about 20 minutes.
Drain and rinse the butter beans. Top and tail the courgette, squeeze most of the water out of it and chop roughly. Put all ingredients into a blender and puree until smooth.
Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.
HOT WHITE DIP
Ingredients
2 tins white beans (e.g. butter beans) juice of half a lemon 1 clove of garlic 1 tablespoon of olive oil salt and pepper to taste
Method
Whizz the ingredients in a food processor, adding a splash of water to make a creamy consistency, then heat gently in a saucepan for 10 minutes.
Serve with lightly steamed vegetables and potato skins. Delicious!
HUMMUS
Ingredients
1 can (400g) of cooked chick peas, drained 2 tablespoons oil 2 (or 3) cloves fresh garlic 2 tablespoons light tahini (sesame paste) juice of 1 lemon, freshly squeezed a little water to blend
Method
Place all the ingredients in a food processor and blend until fairly smooth. That's it!
MUSHROOM PATÉ
Ingredients
½ lb closed cup mushrooms, sliced 2 oz pine nuts 1 small onion, chopped 1 garlic clove, chopped 1 tsp tahini pinch dried thyme generous tbsp of fresh parsley (incl stalks) pinch ground nutmeg dash soya sauce
Method
Whizz in the food processor until smooth.
POTATO WEDGES WITH GARLIC MAYO
Ingredients
4 large potatoes 2 tbsp olive oil salt 1 or 2 cloves garlic 3 tbsp vegan mayonnaise
Method
Scrub the potatoes, cut them into quarters lengthways, put into a roasting tin with the olive oil and a sprinkling of salt. Cook in a hot oven for about half an hour, until brown and crispy (shake the potatoes around a few times while cooking).
Meanwhile, crush the garlic and mix the vegan mayonnaise (Plamil works well and is available in most wholefood stores).
When the potatoes are cooked, served straight away with the garlic mayonnaise. Yum!
ZIPPY PARSLEY DIP
Ingredients
1½ oz parsley (a few good handfuls) ½ onion 3 tbsp vegan mayonnaise (we use Plamil) Salt and pepper to taste Juice of 1 lemon to taste ½ pack of tofu (approx 4 oz)
Method
Wash and drain the parsley, discarding any dead leaves (but not the stalks - keep them in).
Put all the ingredients in a food processor and blend well. That's it!