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 Eggless omelets, thanks to Vegan Brunch, stuffed with sauteed silverbeet from the garden and a side of white beans. I'm really enjoying this book. I just wish my cast-iron pan was a little more seasoned so they don't stick as much. All in good time I guess. White beans 1 can canellini beans 2 cloves garlic, crushed 1 tsp fresh rosemary salt and pepper Heat a bit of oil in a fry pan over medium heat. Add the garlic and rosemary and stir. Without draining the liquid, empty the entire contents of the can into the pan. Mix into the garlic and rosemary and allow everything to simmer, stirring occasionally, until most of the liquid is gone and the beans start to break down. Season with salt and pepper, and serve with a splash of lemon juice.  |
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