->Butter Bean Dip <-

Serves 4 1 can (425g, 15oz) butter beans, drained and rinsed

1 medium courgette (zucchini) - about 200g (7oz)

1 clove garlic (optional, or use more), chopped

4 tbsp Parmezano (vegan Parmesan substitute) or nutritional yeast flakes

leaves from a small pot of fresh basil - 1 cup (225ml, 8fl oz) loosely packed

salt and black pepper to taste

Wash the courgette, but leave it whole. Cook in a pan of simmering

water until very soft - about 20 minutes. Top and tail the courgette,

squeeze most of the water out of it and chop roughly. Put all

ingredients into a blender and puree until smooth. Leave for flavours

to blend for at least 30 minutes, then serve with dippers such as

breadsticks or carrot sticks.

Parmezano

Makes 20 tbsp

50g (1 oz) (8fl oz, 1 cup) nutritional yeast flakes

75g (3oz) (4fl oz, 1/2 cup) raw almonds, blanched and peeled

1/2 tsp salt

To blanch and peel the almonds yourself, soak them in boiling water

for 5 minutes; the skins should then pop off easily. Pat them dry

in a tea-towel.

Place all ingredients in a food processor or blender, and reduce

to a fine powder. This may take some time, but even my hand blender

can finally manage it. Store in the refrigerator and use as you

would the grated Parmesan cheese.