Bean Mousse

1 comment

… with spelt croutons.

Ingredients for the bread:
200 gr of activated sourdough
700 gr of wholegrain spelt flour
500 gr of water
2 teaspoons of salt
1 teaspoon of barley malt
mixed seeds
Ingredients for the mousse:
100 gr of cannellini beans
1 small potato
1 slice of onion
extra virgin olive oil
nutritional yeast yeast flakes

Method for the bread:
Feed the sourdough the night before, with flour in the same weight and half the weight of water, and let it grow out of the fridge, covered. The next morning, take the sourdough, which will be more than doubled, add water, not too cold, and malt; add flour and salt. Work the dough, turning and turning it again, and keep kneading with your fists (you don’t have to punch it 😆 but work it as you prefer, I use my fists). When you think the consistency is good, cover the dough and let it rest in a warm place for at least 6 hours. When you see that it has more than doubled, take it, add the seeds and form a loaf. Let it grow in the container you’ll use to bake it, oil it and add in the seeds. After about three hours, when the bread overflows from the container, brush the top with oil and add the seeds. Bake at 200°C for 15 minutes, then 15 minutes more at 180°C and 15 minutes longer at 160°C, so as to leave it a little humid.

Method for the mousse:
Soak the cannellini beans overnight, drain and boil them in water for about an hour. Add the chopped potato, onion, a bit of rosemary, a bit of salt and let it cook for 1 hour longer. Turn the heat off and blend. Serve, with some bread croutons, which we’ll have toasted, a sprinkling of nutritional yeast flakes and gomasio, and a trickle of oil.

Enjoy your meal and have good day you all 😀

Chef: Romina from VeganBlog

  1. sam 7 December 2011 at 06:18

    i like both of them, a lot! the procedure for the bread in particular is very well explained, thanks

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