My New Summer Dinner Party Favourite

Cooking with seasonal and local ingredients is better for your health (and wallet).  When foods are grown in season they need less chemical pesticides to grow well, they taste better, are fresher and contain more nutrition. Seasonal produce is picked when its ripe and fully developed, so doesn’t require any ripening treatments. I’ve recently started receiving the amazing Abel & Cole Organic Veg/Fruit boxes and last weeks box contained beautiful broad beans and new potatoes. Since some of my favourites ladies were coming for dinner, I decided to get creative. I ended up making this light healthy broad bean recipe and hosting a little dinner out in the back garden. It was really delicious and everyone enjoyed it, so I thought I’d share it with you lovely lot! It’s my new favourite dinner party dish, as it is light and super tasty.

Seasonal Broad Bean Recipe - The Vegan Edit

Main Ingredients

400g mixture of frozen Garden Peas, frozen Edamame Beans and fresh Broad Beans

150g Toasted Buckwheat

750g Organic New Potatoes

2 large ripe Avocados

200g Smoked Tofu (I recommend Taifun’s range)

Vegan Pesto

2 generous handfuls of fresh organic basil

½ cup pine nuts (or sunflower seeds if you have a nut allergy)

2 cloves of garlic

½ cup extra-virgin olive oil (the finest you can get your hands on)

Juice of 1 lemon

2 tablespoons of nutritional yeast

How to make it…

Buckwheat is easy and quick to cook, simply place the buckwheat in a pan with two parts water (2 cups) to one part buckwheat. Once boiling, reduce the heat and simmer for 10 – 12 minutes until tender, then drain off any excess liquid.

Tip the peas, edamame beans and broad beans into a large pan of salted boiling water, and cook for 3 mins (or until cooked and tender). Drain, and cool under cold water, once cool drain again thoroughly.

You could buy vegan pesto from the supermarket Free From section, brands such as Sacla or Meridian Foods. However, I like to make my own in a big batch and pop a few little pots full in the freezer. That way it is fresher, healthier and also more garlicky and zesty that the shop bought versions. I also tend to add a little drizzle of flax seed oil to add in some Omega-3. To make the vegan pesto simply blend together the ingredients and season with salt and freshly ground pepper to taste.

For the new potatoes, start by giving them a wash and then place in a pan of lighly salted water. Bring to the boil, and simmer for about 10 minutes until tender. Whilst the potatoes are boiling, melt 1 tbsp coconut oil on a baking tray in the oven.  Drain the potatoes and transfer onto the tray, but be careful of the hot oil. To get the potatoes crispy and fluffy, squash down with the back of a wooden spoon and shake/stir them around the tin to ensure they are covered in the oil. The potatoes should crisp up after about 10-15 minutes in a medium heat oven (180 degrees if fan oven, 200 if standard).

Whilst the potatoes are cooking, mix together the buckwheat, peas, and beans and add in the chopped tofu. Serve with the potatoes, sliced avocado and drizzle over the pesto to finish.

A lovely light summer supper that is simple, healthy and seasonal. Give it a try and let me know how you get on 🙂

The Vegan Edit - Thanks for reading

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