The other day when Trish bought home butternut squash and dried yeast, Mac n' cheese was the first thing I thought about and I went straight to my computer to try to find a similar recipe that I have in my cookbook (that I unfortunately had to leave behind in the UK) and I found one here. The base is butternut squash, which makes it so creamy and yummy!
I changed the recipe slightly, by not using jalapeños, miso, shallots or garlic, but instead I added some oregano, basil and plenty more yeast and lemon juice. And of course, instead of serving it with nachos I mixed it all with pasta.
Together with this dish I made some patties and boiled som broccoli on the side, but you could easily eat the pasta and the cheese sauce on it's own!
Bean and lentil patties
You'll need:
1 cup red lentils
Vegetable stock
1 can kidney beans (400 g)
2 carrots, grated
2 table spoons soy sauce
3 table spoons lemon juice
1 table spoon dried basil
1 table spoon oregano
Black pepper
1 potato, boiled
1/2 cup flour
Make it:
Boil the lentils until soft along with some vegetable stock. Grate the carrots ans squeeze out as much juice as possible. Drain the kidney beans and put them in a bowl, mash them slightly. Mix them with the lentils and the carrots along with the soy sauce, lemon juice, basil, oregano and black pepper. Mash the potato and pour it into the bowl. Put it into the fridge for about half an hour so it cools down.
Put in the flour and stir well. If it is still too juicy, put in some more flour. (But don't worry, as soon as you make small patties and put them into a frying pan they will eventually become firm and juicy patties. )
Put a frying pan on medium heat along with some olive oil. Fry the patties until they're golden brown.
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