LIVING
BRIGHT & BEAUTIFUL
Replenish your body, heart and soul with these wholesome, warming and delicious plantbased meals, packed full of vitamins, antioxidants and minerals, created by Happy Skin Kitchen blogger Elisa Rossi
FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL
TUSCAN CANNELLINI BEAN STEW WITH CAVOLO NERO
Serves 4 Preparation time 10-15 minutes Cooking time 25-30 minutes
INGREDIENTS
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 white onion, peeled and finely chopped
• A few sprigs of fresh rosemary
• 4 cloves garlic, crushed
• 1 tsp chilli flakes
• 2x 400g tins cannellini beans, drained and rinsed
• 1x 400g tin chopped tomatoes
• 800ml/28fl oz veggie stock
• 200g/7oz cavolo nero, stems removed, roughly chopped
For
the
Easy
Cashew
Parmesan
(serves 4-5 people)
• 150g/5oz unsalted cashew nuts
• 2 tbsp nutritional yeast
• 1 tsp sea salt
1. First make the Easy Cashew Parmesan. Place the ingredients in a food processor and blitz to a crumbly consistency. Transfer to an air-tight jar and store in the fridge for up to a month.