i found fresh borlotti beans in the local turkish supermarket earlier this week and wanted to find a way to make the most of their deliciousness. given the hot weather frankfurt has been having in recent weeks (temperatures 35-40c haven’t been uncommon), it perhaps surprising hat i chose to make a stew but once we had a cooler day and given its vegan character it was light to eat it was a nice change from salad.
the recipe is from amy chaplin’s at home in the whole food kitchen, a book i was sent to review and which i’m really enjoying. it’s vegetarian and mostly vegan and gluten-free, with a good introductory section about ingredients, stocking your kitchen (for this sort of cooking) and some basic recipes and guidance of preparing ingredients. the rest of the book has a broad range of recipes that will take you from breakfast through to the evening, with snacks and treats along the (healthy) way. everything seems to be put together in a quiet thoughtful way, rather than being full of big brash flavours and combinations and i’ve found it really encouraging when it comes to using ingredients which you might be less than familiar with – cooking with coconut oil, trying tempah and considering making my own nut milks are all new to me.
having said that, there are aspects of the book which i know some people will dislike – for example, all the recipes tell you to use filtered water and at the relevant point, to compost items such as bay leaves which are being discarded from the finished dish; i read a wonderfully raging review about this aspect of the book.
regardless of this, which i find easy to ignore, the recipes i have tried have been good and it’s easy enough to skip over some of the time-consuming techniques and use your own shortcuts. this stew was delicious – the broth was light and full of flavour and i really liked the intensity of the flavour of the roasted courgette; i wasn’t keen on the pistou as an accompaniment as i thought it overwhelmed the delicacy of the vegetable flavours.