Savoury grits with sauteed broad beans, roasted fennel and thyme

Ever since I made the delicious aubergine, red onion and tomato sandwich from Inspired Vegan I’ve intended to try more from it. Inspiration struck at the weekend because the broad bean hater was away for the day and I bought myself some with no particular plan in mind. My cookbooks don’t typically feature them – I think they’re more of an English vegetable then a typically US one, and I get very confused by the use of fresh, tinned and frozen lima or fava beans compared to our broad beans and butter beans. Anyway, I found a recipe in Inspired Vegan which also called for grits, another ingredient that I appreciate more than my husband does, so the deal was sealed.

I double podded the beans while sitting in front of the telly (an old episode of Knot’s Landing, if you really want to judge) because I actually enjoy doing it and love the vibrant green colour that you only get from a double pod, but that isn’t strictly necessary.

The grits (I used white because that’s what I had, but yellow are recommended in the book and would look prettier) are made with a cashew cream, the fennel is slow roasted and the beans are finished with fresh thyme. It’s a subtle, simple dish and I absolutely loved it. Not pictured, but alongside it I made the suggested salad with toasted garlic chips, though I altered the greens, and it was another beautiful recipe that’s all the better for its simplicity. I look forward to trying more from this book.

Open faced aubergine, red onion and tomato sandwich with celeriac sauce

 

 

 

I’ve had Bryant Terry’s book The Inspired Vegan since it came out but I haven’t made anything from it yet. I’ve enjoyed reading it and planning meals, but this was the first meal I put together. Along with the lengthily titled sandwich there are blackened potatoes with tomato plum ketchup. There are a few stages to the meal, but I made the ketchup and the potato spice blend earlier in the day so it came together quite easily later.
I don’t use celeriac very often but this sauce was absolutely delicious, and worked so beautifully with the grilled vegetables, even with my sub par out of season tomatoes. Even the bread is grilled, so the whole sandwich has great textures and a wonderful smoky flavour, even cooked on my indoor electric grill.

This meal was a fantastic introduction to the book and I cant wait to explore it further. Any recommendations?