Cosy Beans topped with Balsamic Shallots & Rosemary Brazil Nut Cheese

It was forecasted to rain heavily all day today. Getting out of bed was cold, I had to search for thicker socks and a big jumper. Looking out of the window I was happy. The trees lining the pavement outside the front of my building are more golden than green. Leaves covering the street. Autumn is the most beautiful season. The first thing I did this morning was make a mug of English breakfast tea, usually I would have rosehip and hibiscus tea when I get up but I was feeling a strong need for caffeine. I don’t drink coffee, strong breakfast tea usually does the trick for me.

After a bowl of quinoa and cacao granola with almond milk we bundled up and hurried across the street to pick up the ingredients for this recipe. When autumn rolls around this is one of the dishes I make first. It’s warm, filling and comforting. As soon as I was back in the flat, I went straight into the kitchen and set to it. It feels nice to be back home after a little break away. I love little trips, especially when they are filled with seeing dear friends, incredible live music and lots of nice, meandering walks around interesting places. There’s always something soothing about getting back into a familiar routine once home. I’ll enjoy it for now and look forward to planning the next trip as soon as possible.

I’m writing this to you as I sip on a mug of chamomile tea, hair slicked back into a knot with coconut oil, face mask on and my favourite Billie Holiday/Frank Sinatra/Ella Fitzgerald playlist floating around in the background. Looking forward to journaling, singing along to my favourite songs and reading in bed later tonight, with Anouk by my side. A big advocate of self-care and self-love I’m taking today as a ‘Self-love Sunday’ and I suggest you take even 10 minutes to do the same. You are a sweet soul and deserve it.

Cosy Beans with Balsamic Shallots & Rosemary Brazil Nut Cheese

For the Rosemary Brazil Nut Cheese

1 cup brazil nuts (if you don’t have a high-power blender it’s handy to soak them for a few hours prior to making)

1 tbsp nutritional yeast

1 tbsp olive oil

1/2 lemon, juice

1/2 – 1 tsp rosemary, depending on how strong you want it (you can always add more)

1/3 cup water

1/2 tsp garlic powder

pinch of salt

 

Add all of the ingredients to your blender and starting off low gradually build up to a high speed, blend until smooth and creamy. You may need to stop and scrape down the sides a couple of times. Transfer to a jar or container and store in the fridge.

 

For the Balsamic Shallots

4-6 shallots, halved and finely sliced lengthways

1 tbsp olive oil

2 tbsp coconut sugar

2 tbsp balsamic vinegar

 

Add the olive oil and sliced shallots to a pan and cook on a medium heat, whilst stirring frequently to stop the shallots sticking. Once they are soft and starting to turn golden add the coconut sugar. Again, stir frequently to avoid sticking. Let cook until the shallots start to caramelise (roughly 10 minutes). Add the balsamic and cook for a further 10 minutes. Let cool, transfer and store in the fridge.

 

For the Cosy Beans

1 tbsp olive oil

2 shallots, finely sliced

2 garlic cloves, finely chopped

1 tsp smoked paprika

1/2 tsp paprika

1/2 tsp cinnamon

1 can chopped tomatoes

1 tbsp tomato puree

2 tbsp maple syrup

2 tbsp balsamic vinegar

1 tbsp tamari

2 cans beans (I went for one can of butter beans and one can of kidney beans)

2 handfuls of spinach, rinsed

salt & pepper to taste

 

In a pot add the olive oil, shallots and garlic. Let cook on a medium heat for 10 minutes, add the spices, maple syrup, tamari and balsamic vinegar, cook for a further 5 minutes. Add the tomatoes and tomato puree, cook for 5 minutes on medium-high heat and then bring down to a low heat and let cook for another 15 minutes. Finally, stir in the spinach to wilt it before taking off the heat and serving.

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