This is a bit of an embellishment on one of my earlier recipes, but WOW, it’s good.
- 2 good handfuls of round green beans, topped and tailed
- half a cucumber cut into chunks about 3 x2x1 cm (this is a rough guide)
- 2 flat mushrooms, sliced
- a head of spinach, shredded into 1 cm-ish wide strips
- olice oil, garlic salt, nutritional yeast
My workmate has had a bumper crop of cucumbers this year and was telling me how she had poached one in veggie stock and how well it had come out. Her crop is so good she’s been bringing her leftover cukes to work so I bagsied one for tonight’s dinner.
Over a low heat, put your beans into a frying pan with a little olive oil and cook for a couple of minutes over a low-medium heat (basically until they are just undercooked for your liking).
Add the mushrooms and cubed cucumber and shake around.
When the mushrooms are cooked and oozing out their juices, toss in the spinch and garlic salt.
Toss around in the pan until the spinach wilts and stir in a good couple of tablespoons of nutritional yeast.
Season to taste and eat. This would probably be good with some wholemeal bread to mop up the juices, in which case it would probably feed two, but I just scooped up the juices in a spoon, so it only fed me – though very well, I might add.