• Rebecca Marshall

Meat Free Mondays: Vol 1.

The 'Meat Free Mondays' thing is starting to become pretty darn popular - so I thought I would share my current favourite Veggie - Vegan dish at the moment. I timed myself to make this one and it took only 15minutes, so it is also great if you are in a rush.


> Curly Kale

> 1/2 Avocado

> Mushrooms

> Tomatoes

> Juice of 1/2 Lime

> 1 leek

> 1 Tin of 400g Cannelini Beans

(Or red kidney, haricot, butter bean, chick peas)

> Corriander

> Salt and Pepper to season


1. Chop your kale off of the stalks. Slice your mushrooms, slice your leek - put all in a wok with a little oil.

2. Empty tin contents into a sieve, rinse, and place in a pan of boiling water for 4 minutes.

3. Dice your tomatoes, cut up half your avocado, chop your coriander.

4. Place all contents into a bowl, gently mixing so the avocado creams slightly, squeezing in your lime juice.

5. Serve with salt, pepper, coriander and olive oil drizzled.



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