These recipes started off as a fun meal to share with Alex after a particularly hard couple of days at work. But the sauces came out so well we thought we should share 🙂
The salsa is tangy, the beans savoury and comforting and the cheesey sauce is properly gloopy and tasty!
serves 2 to 4
for the salsa
150 g tomatoes, chopped
2 tbsp fresh coriander, chopped
2 tbsp lime juice
a pinch of salt
1 red chilli, chopped (optional)
for the bean puree
1 400 g tin of butterbeans, and the liquid
1 tsp dried oregano
1/4 tsp liquid smoke (or 1/2 tsp smoked paprika)
salt and pepper
for the cheesey sauce
1 carrot, grated
250 ml soy milk
a tiny pinch of ground celery seed
1/8 tsp dried thyme
2 tsp cornflour, slaked with a little water
1 tbsp tapioca flour, slaked with a little water
3 tbsp nutritional yeast
1/4 tsp cider vinegar
salt and white pepper
1 avocado, sliced or chopped
as many tortilla chips as you like!
For the bean puree, tip the butterbeans with their liquid into a small saucepan, add the oregano and liquid smoke and simmer for 10 minutes until the beans have started to break down. Season with salt and pepper and blend until smooth.
Next the cheesey sauce. Put the soy milk, carrots, celery seed and thyme in a small saucepan and simmer for 10 minutes, until the carrot is soft. Stir often, or the soy milk can overflow!
Blend the carrot mixture until smooth. Put back on the heat and add the cornflour, and then tapioca, stirring all the time. It will thicken and go stretchy.
Beat in the nutritional yeast, vinegar, and salt and pepper.
To make the salsa, simply combine all of the ingredients in a small bowl! Serve the sauces with avocado and tortilla chips.
By A. and E.