Good evening (to those in the Southern Hemisphere!) lovely humans. I hope all has been well. I have been a little absent from this platform for awhile as my husband and I have been on a much-needed getaway amongst the ups and downs of the IVF journey. Oh, did I also mention that I have a giant essay worth half the semester’s marks. I thought I’d pop on here and post the recipe for this slowcooked butter beans stew which we had with some steamed organic artichokes and roast rosemary potato.
If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.
Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!