White bean dip with mushrooms and herb pesto

Sometimes simplicity is what makes a dish (big or small) really good. Like with this recipe. A simple white bean dip, topped with some pan fried mushrooms, a delicious yet simple pesto and a handful of mâche lettuce for some extra freshness. Together with some seed crackers or crisp bread from my cookbook The new green salad this is really YUMMY! 

I would serve this as a starter, as a side to any dinner or as a great part of a weekend brunch with family and friends! Or, as I will do later today, as a light evening snack. You can also make a big batch and store some of it in the fridge, then you have the perfect spread to your breakfast crisp bread or filling for a hearty wrap sorted out for the next couple of days. 

Photo by dear Fanny Hansson. 

White bean dip with mushrooms and herb pesto

Serves 2 two as a starter/snack, or 4 as a side

Ingredients

230 g cooked giant white beans (about 4 dl cooked)

2 tbsp tahini 

1/2 dl water 

1/2 cold pressed olive oil

a small handful of fresh tarragon 

250 grams mushrooms of your choice (preferably chanterelles when they're in season!)

70 grams mâche lettuce

flakey salt and freshly ground black pepper 

Herb pesto

1 1/2 dl cold pressed olive oil

1 small garlic clove, minced

2 dl mixed fresh herbs

1 tbsp freshly squeezed lemon juice

flakey salt and freshly ground black pepper 

To serve

seed crackers or oat crisp bread (recipe in my book The new green salad) 

cabbage (really nice to cut in pieces, similar to the size of a cracker) or endive

How to

Soak and cook the white beans according to instructions on the packaning (PLAN & PREP. Make a big batch if you're in the making and keep some of it in the fridge for salads, dips or soups fillings during the next few days. Or even put them in the freezer, in small bags, for other occasions through out the next weeks). If using pre cooked beans rinse them well. Mix tahini and water in a food processor until smooth and fluffy. And the white beans and mix until smooth. Add the oil, lemon juice and tarragon. Mix until completely smooth. Salt and pepper to taste.   

Brush and cut the mushrooms in quarters. Drizzle some oil in a frying pan and fry the mushrooms on medium heat until soft and lightly golden. 

Mix all the ingredients for the herb pesto in a food processor or immersion blender. Add more oil for a runnier texture. Salt and pepper to taste. 

Put the white bean dip in a bowl, top with mushrooms, drizzle some herb pesto and top with a handful of mâche. Serve with some seed crackers, cabbage or endive! 

Fruity brunch bowl with kale, tamari tofu and cannellini mint dip

During my last visit to London I met up with my dear friend, and big source of inspiration, Kimberly. She is an amazing prop stylist, food photographer and food blogger from London who I actually met through Instagram some time back. We had been following each others foodie journeys via Instagram for some time and then last autumn when I was in London we met up and attended a supper club hosted by Uyen Luu together with a couple of friends. I absolutely love how social communities like Instagram can bring people together. With an open mind you can meet the most interesting and kind people who share the same passions as you - all over the world! Anyway, this supper club that we went to on our first friend date really is a must do if you're in London and are looking for a really cool and delicious food experience! 

Back to the story about the recipe below. During my last visit Kimberly and I spent a day at her place cooking and chatting about what's inspiring us, the food styling business and exciting projects. And this is delicious salad bowl pictured above is what I made us for lunch. It's the perfect brunch, lunch AND light dinner dish. Perfect for any occasion really. It has got all the elements I'm looking for in a complete dish. Other than being full of nutritious plant based goodies it contains lots of different textures (creamy white bean mint dip/crunchy walnuts), flavours (sweet grape fruit/spicy tofu) and cooking methods (massaged raw kale/baked plum tomatoes).

It might sound like a lot of work, but it really isn't. Plus, most components in this salad bowl is something you could actually prepare in advance - or they take no time at all to prepare (like the massaged kale for instance. 2 minutes massaging work. 10 minutes rest. Ready to eat!). The white bean dip and the semi dried tomatoes for example is something that you could easily make a few days before and store in your fridge. And oh, you might want to double the recipe in case you make them in advance, since there is a chance you'll have eaten it all up before it's Saturday and you're about to make you weekend brunch bowl...

And one last tips. I made these salads without any grains at all, primarily because we were talking so much I forgot to cook any. Anyway, add 4 dl cooked grains of your choice (durrah, quinoa or buckwheat are a few favorites) for an even more filling dish. 

NOW, lets cook! 

Best, 

T

Fruity brunch bowl w kale, tamari tofu and white bean mint dip

Makes 4 bowls

Ingredients

270 grams firm tofu

     3 tbsp tamari

     1 tsp paprika powder 

250 grams plum tomatoes

100 grams curly kale 

250 grams sprouted broccoli

1 grapefruit 

1 avocado 

50 g cress, or mixed leafy greens  

2 tbsp cold pressed olive oil 

2 cold pressed coconut oil for frying

2 tsp sesame oil

flaky sea salt

White bean mint dip

1 can pre cooked canellini beans (about 230 g)

1 tsp dijon mustard 

1/2 organic lemon, juice + zest 

1 handful of fresh mint 

2-3 tbsp water

flaky sea salt + freshly ground black pepper 

Topping

40 g walnuts

fresh herbs (mint, parsley)

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Cut the tofu in smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. 

Pre heat the oven to 200 degrees Celsius. Wash and cut the tomatos in half. Place in an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with salt. Bake in the oven for about 30 minutes, until the tomatoes are semi dried and a bit crispy around the edges. Let cool. 

Massage the curly kale with 1 tbsp olive oil and a pinch of salt until soft and ”tender”. Put aside while preparing the rest of the salad. Steam the sprouted broccoli for about 3 minutes. Peel and fillet the grape fruit. Halve, peel and pit the avocado. Tear it in to smaller pieces. Drizzle with a bit of lemon juice.

Rinse and drain the cannellini beans. Mix all the ingredients for the dip, except the mint, until creamy using a hand blender. Add the mint and pulse a few times. Salt and pepper to taste. You might want to add a bit more water to ger your desired dip texture. 

Heat the coconut oil in a frying pan and fry the tofu until golden and crisp. Remove from heat. Drizzle with sesame oil (optional). 

Portion the bean dip in to 4 wide bowls, make a pretty swirl on one side using a spoon. Toss the kale, broccoli, tomatos, avocado and cress together carefully and divide in to the bowls. Topp with the tofu and sprinkle with walnuts and fresh herbs.

Enjoy!