Chef’s Secret to Creamy Beans Without Cream or Butter скачать в хорошем качестве

Chef’s Secret to Creamy Beans Without Cream or Butter

Creamy Cauliflower and white beans with basil salsa verde and a fennel salad. Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Creamy Cauliflower & White Beans with Sun-Dried Tomato Drizzle, Basil Caper Salsa Verde & Rocket–Fennel Salad Serves 4 Ingredients Stew 1 medium cauliflower (900g–1.1kg / 2–2½ lb), cut into 1-inch florets (about 6 cups) 1 medium onion, finely chopped 2 garlic cloves, minced 2 x 400g cans cannellini beans (2 x 15 oz), drained and rinsed Zest of 1 large lemon 480ml (2 cups) vegetable broth Sun-Dried Tomato Cream 1 ladle (about 100g) of the cooked stew 80g sun-dried tomatoes in oil, drained (about ⅓ cup) 80g firm tofu (¼ cup) ½ tsp smoked paprika ¼ tsp ground coriander 50–100ml water (to loosen) Basil Caper Salsa Verde 15g fresh basil leaves (about ¾ packed cup) 1 heaped tsp capers 1 medium garlic clove 1 tbsp lemon juice 2-3 tbsp extra virgin olive oil Rocket & Fennel Salad 2 large handfuls rocket 1 small fennel bulb, very thinly sliced 25g toasted pumpkin seeds 1 tsp balsamic vinegar 1 tsp olive oil Method Heat 1-2 tbsp olive oil in a large pot over medium-high heat. Add the cauliflower with ½ tsp salt. Cook undisturbed for 3–4 minutes until golden underneath. Stir and cook for another 3 minutes until lightly browned. Lower heat to medium. Add onion, lemon zest and garlic and cook for 2–3 minutes until softened. Add the beans and vegetable stock. Bring to a simmer and cook 5–7 minutes until the cauliflower is just tender. Sun-dried tomato cream Transfer 1 ladle (about 100g) of the stew (with a little broth) to a blender. Add sun-dried tomatoes, tofu, smoked paprika and ground coriander. Blend until smooth, adding 50–100ml water as needed. It should be thick but pourable. Pour back into the stew and mix to combine. Make the salsa verde Crush the garlic and capers with a pinch of salt using a pestle and mortar. Add basil and pound until broken down but still textured then add in the lemon juice. Gradually add in the olive oil while stirring constantly. Make the salad Toss rocket and fennel with balsamic vinegar, olive oil and a pinch of salt. Top with toasted pumpkin seeds. Serve Spoon the cauliflower and beans into bowls. Drizzle over the basil caper salsa verde. Serve with the rocket and fennel salad and crusty toasted bread. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 0:30 Cream cauliflower and beans 4:43 Fennel and rocket salad 7:55 Basil salsa verde ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.