White Bean Boursin Recipe

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Taken from the Ultimate Uncheese Cookbook...

 

White Bean Boursin

2 Cups of cooked or canned white beans (drained)

2 tbl olive oil

1 tbl umeboshi plum paste

1 tsp dried basil

1 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp of crushed fresh garlic

1/4 tsp pepper

1/8 tsp ground rosemary

 

Toss everything in food processor and blend until smooth. Scrape down

sides as necessary. Chill several hours or overnight to allow

blending of flavors. Keeps about 1 week.

 

Well, just noticed as I typed up the recipe...I thought I cut it in

half when I made it. Though I actually just cut the seasonings in

half. For some reason, I thought it was 2 cans of beans. The herbs

were quite strong halved. I'm betting that if I had done the full

measurement of umeboshi that this would have been cheesier. I will

try again later this week. (Though I really liked it with seasonings

from above cut in half.)

 

Picture posted on my blog: http://vegchic.blogspot.com/

 

Today was the Walk For Animals at a park near me. I stopped by with a

few donations and walked. We lucked out weather wise. During the

walk, my aunt and I saw fiddle heads ferns. Later at whole foods, I

found fiddleheads for sale. I bought some and cooked them up for

dinner. (They also made the blog.)

 

Loving the great recipes you all post. This week I also tried home

made banana soy ice cream

http://www.fatfreevegan.com/fruit/banana.shtml I added peanut butter,

unsweetened cocoa powder and a little bit of agave a nectar. It was

pretty good, though it looked like chocolate soft serve ice cream

which didn't lend itself to being photographed.