Pembrokeshire farmer Jane Reynolds has brought her life-long passion for food to fruition with a new cookbook of delicious plant-based recipes.
Accustomed to feeding hungry people who have been working outdoors, Jane was keen to create satisfying, hearty food, where the meat isn’t missed.
'Happy Beans' is the go-to book for anyone who ever thought that plant-based food was time-consuming to prepare, or less fun to eat than meat or dairy-based meals.
What’s more, the book is not just aimed at vegans, but at anyone who wishes to eat less meat and fish.
As Jane explains: “The challenge of thinking outside the box, of extending my knowledge and creating new dishes that were delicious for vegans and non-vegans alike, is what lit my bonfire!
"I don’t want to make my meals look or taste like meat, I want them to be a celebration of vegetables and plants. Each new dish elates me, and I feel that people who were previously marginalised now have far more choice.”
She adds: “I think everyone has the right to choose what they eat for whatever their reasons, whether it be environmental, ethical or for health benefits.”
Recipes include: Pink grapefruit and rocket salad; Nettle soup with beetroot and walnut bread; Tempura okra with dipping sauce; Bengali cabbage curry; Puglian potato, onion and tomato casserole; Parsnip, date and pecan cake and Lemon and lime drizzle cake.
Peter Gill, of publisher, Graffeg, says: “Increasing numbers of people wish to eat plant-based meals, at least some of the time. Happy Beans provides a wide range of recipes that are easy to prepare, fun to cook, and great to eat.”
Happy Beans by Jane Reynolds, pictures by Huw Jones, is published by Graffeg at £9.99.
PUGLIAN POTATO, ONION & TOMATO CASSEROLE
Serves 4 | Prep time 15 minutes | Cook time 60 minutes
Ingredients
3 medium Pembrokeshire potatoes, peeled and sliced
3 medium onions, peeled and sliced
3 vine-ripened tomatoes, sliced
3 cloves garlic, finely chopped
2-3 sprigs fresh oregano
Sea salt and black pepper
1 tablespoons Puglian olive oil
Approximately 400ml vegetable stock
Breadcrumbs
Use the very best ingredients that you can for this recipe. For such a simple dish, the flavours are incredible.
Method
• Preheat the oven to 180°C/350°F/Gas 4.
• Grease a terracotta baking dish with a little olive oil. If you don’t have a terracotta dish, any deep ovenproof dish will do.
• Place a layer of sliced onion on the bottom of the dish and drizzle with olive oil. Next, add a layer of potato then a layer of tomato. Sprinkle with garlic, oregano leaves, salt, pepper and another drizzle of olive oil.
• Repeat the layers until all the ingredients are used up. On the top layer, make an attractive pattern with the potatoes and tomatoes.
• Add enough vegetable stock to come about halfway up the dish.
• Sprinkle the top with breadcrumbs and another drizzle of olive oil.
• Bake for 45-60 minutes until all the ingredients are cooked through, the top is nicely browned and most of the liquid has been absorbed by the vegetables.
• Let the casserole stand for 10 minutes or so before serving.
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