Mushrooms, jacket potatoes, beans...with a twist!
So, for those of your who read right down to the last paragraph of this post on Saturday you'll have seen that my dad's '3 favourite foods were':
Pretty classic stuff... so how was I to turn these into some kind of special Father's Day meal....hmmm?
In the end it all came together with a twist to the tale... Jacket potato skins and juicy grilled mushrooms for stuffing with smoky baked beans on the side, complete with spicy 'cheesy' whipped mash and a big salad. The baked beans dish was inspired by this recipe from Susan at the Fat Free Vegan Kitchen, and the 'cheesy' mash inspired by Kathy's stuffed skins here at Healthy Happy Life.
Plus then there was a baked fruit custard dessert....cos I happen to know he loves custard too. I need to take some more photos of that as the light was fading! Recipe with you shortly ;-)
It was a great success! To top it all off I gave my dad a little package of dark chocolate (as he's also a dark chocolate lover) courtesy of the Real Food Source...yum!
Smoky apple baked beans
Serves 4 as a side
2 onions- finely chopped
1 large red pepper-finely chopped
4 garlic cloves- crushed (I reduced the amount called for in original recipe as my dad is not a huge fan)
1 apple- finely chopped
1 ½ large cans canellini beans (or mixed beans)
1 large tin tomatoes
1 tsp wholegrain mustard
2 tsp soy sauce
1 tbs molasses
A few drops of chipotle sauce to taste
Sliced or process the onion, peper, garlic and apple into small pieces. Saute the mixture for 5 mins until softening. Blend the sauce ingredients together in a seperate pan/blender and then add the the onion mix. Add the beans and stir through before cooking the mix for another 5 minutes.
In theory you could serve this mix as it is, but true to baked bean style I poured the mix into a pan and baked for approx 20 mins whilst preparing the remainder of the meal, I served it whilst the top was bubbling and beginning to form a golden skin at the edges.
Spicy cheesy whipped mash
Serves 4 as a side
Approx 1 heaped cup cooked potato (middles of 4 potatoes)
2tbs nutritional yeast
2tbs salsa sauce
chipotle sauce to taste
¼ - ½ cup heated non-dairy milk to achieve desired consistency
4 jacket potatoes- baked as usual
Prepare the jacket poatoes in the oevn s usual. Alow to cool slightly before halving and scopping out the entres. Set centre aside. Generously cost the skins with coconut oil (or other oil) for a crispy skin and spinkle with salt. Place back in the oven for approx 20 minutes at 200C scooped side up, until golden.
Meanwhile add the potato and remaining ingredients to a bowl and using a hand blender (I used my Thermomix throughout) blend until whippy and creamy, adding little extra liquid as needed. If you use the potato whilst hot and add hot liquid the spicy mash should still be warm to serve.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.