Tonight’s meal was taken from “The Joy of Vegan Cooking” by Amanda Grant. It was the very first vegan cookbook I ever bought, and it has the bonus of being one of the few vegan books by an English writer, so all the ingredients are easy to get hold of.
It’s basically mashed potatoes, mashed with lemon zest, olive oil infused with rosemary and garlic. These are served with borlotti beans with oil, lemon juice, parsley, and slightly wilted watercress. Very quick and nice and comforting but without being too heavy.