I love cooking, but I tend to be a creature of habit. I’ll find a recipe I like and I’ll make it at least once a week for months on end.
A few months ago, I was searching for inexpensive and simple vegan recipes and stumbled upon this recipe by The Stone Soup.
I love zucchini, and this recipe quickly became a favorite of mine. Since I’m vegan, I will top it with the Double Cream Garlic Herb cashew cheese from Miyoko’s Kitchen. Even without it, however, the sauce mixture and the soft butter beans still give the dish a very creamy, savory taste.
I still make this about twice a month; it’s delicious, filling, and very simple to make.
I can take no credit for this recipe; it’s the creation of Jules Clancy on The Stone Soup. Go check out her wonderful website for more simple, healthful recipes!
Number of servings: 2 (though I sometimes eat all of it by myself!)
Prep/Cooking time: 25-35 minutes
4 medium zucchini, thickly sliced (sometimes I use only 3 zucchini, or I add another)
1 can butter beans (400g / 14oz), drained + rinsed well
1 tablespoon Dijon mustard ( I LOVE the mustard by Sir Kensington)
1 tablespoon sherry or white wine vinegar
8 tablespoons goats curd or other soft cheese (or Miyoko’s, or even avocado)
1. Heat about 8 tablespoons of olive oil on a medium heat in a large frying pan. Add zucchini and over medium heat, turning every 5 minutes or so until the zucchini is golden brown and very soft. (Take at least 15 minutes, ‘slow and steady’ is the key here to concentrating the zucchini flavour).
2. Drain and rinse butter beans well then add to the pan when the zucchini is soft. Lower the heat and stir a few times, very gently. When the beans are hot, remove the pan from the heat.
3. Combine mustard and vinegar in a little bowl then toss over the hot beans and zucchini so they get mixed with the cooking oil to make an irresistible sauce.
4. Divide zucchini and beans between 2 plates and top with your cheese or cheese alternative of choice. (I also love adding some fresh cracked black pepper).