Creamy Yellow Bean Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 40 mins
½ cauliflower washed and cut into smaller pieces
1 cup of water
½ cup raw cashews soaked for 6hours and rinsed
4 cups/ 32oz vegetable broth low sodium organic
2 cups yellow string beans 2cups washed, removed ends and cut into smaller pieces
5 medium potatoes cut into cubes
1 1/2 cup cremini mushrooms sliced
1 onion medium size diced
4 cloves garlic diced
¼ cup fresh dill diced
3 bay leaves
Black pepper to taste
Apple cider vinegar to taste
Himalayan pink salt to taste
1In a large pot, bring the veggie broth into a boil and add potatoes with bay leaf and salt. Reduce the heat and let it simmer under the lid for 20 minutes.
2When ready, add beans and cook for 10 minuets longer.
3In a smaller pot, cook the cauliflower with 1 cup of water and salt for 15minutes, or until you can pierce easily with work.
4In the meantime, sauté onion and garlic until translucent.
5In the food processor, blend cauliflower with the water and cashew until smooth.
6Add to the pot with beans and mix thoroughly.
7Sauté mushrooms with black pepper util you get slightly dark edges and add them to the soup.
8Add dill and apple cider vinegar and adjust the taste.
9You may add more water if you find the soup too thick.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.