Today I share with you a recipe that I bookmarked and made pretty much made as soon as I saw it. The recipe in for Broad Bean 'Cheese' comes from Jasmine Trinity over at Self Sufficient Cafe. When I saw it only last month as part of Eat Your Greens challenge, I bookmarked it immediately. In fact I was so bowled over by its awesomeness (a word that I do not use lightly) that I made it within a week or so of seeing it, another reason for this haste was wanting to use up the last of my late broad beans.
I've made vegetarian and vegan jelly's (in the British sense) with agar agar at home plenty of times mostly with fruit and vegetable juices, but I had never used agar agar and green vegetables in this way before and I was very, very impressed, not just with the result, but how it looked and tasted.
Jasmine describes this as a vegan broad bean 'cheese' but I have to admit I found it more like a pate at first as its spreadable, then in my head I was persuaded that it was more close to a soft cheese, equivalent to goats cheese or the Scottish crowdie, but amazingly green!
I loved how it sliced elegantly too. It does taste strongly of broad beans, but I was pleased with my addition of fresh coriander that imparted slight delicate undertones, whereas Jasmines original version has basil. You can find Jasmines original recipe here, but this one is made with a couple of minor changes. Thank you Jasmine. Please do go on by and check out her blog Self Sufficient Cafe if your not familiar with it already. I am sharing this recipe with Jacqueline from Tinned Tomatoes for this months Bookmarked Recipes.
180g 200g broad beans, shelled, blanched, drained and outer skin removed
1 clove garlic
1 tablespoon fresh coriander
1 tablespoon nutritional yeast
200ml soy milk (unsweetened)
1 tablespoon agar agar flakes
Salt and pepper to taste
Transfer the broad beans, garlic and coriander to a blender.
In a saucepan, add the milk and agar agar flakes and bring to a gentle simmer until the agar agar has dissolved. Then pour the agar agar infused milk into the blender and blend until the mixture is smooth.
Carefully pour into your chosen container (I used silicon moulds) and transfer to fridge until set. Best left overnight.
The following day, transfer to a serving dish and enjoy with crackers or jacket potatoes!