Unconventional Midnight Snack!

This is one of the stranger snacks I’ve put together on a late night impulse. It based on the Bean Veggie Salad with Tahini Dressing described in an earlier post.

However this time it includes:

carrot
beans
shitake mushrooms
dressing (tahini + soy + water)

It was going to be beans + carrots, but the mushrooms were just there on the stove, having been rehydrated (by pressure cooking) but never used.

I’m eating it now and I can tell you with surety that the inclusion of this unconventional ingredient was no mistake .

Cut the carrots and mushrooms into sticks and slices. For the shitake mushrooms, you will probably want to remove the impossible-to-chew-stalk, unless you’re deliberately trying to build your jaw muscles. Fold and cut.

I started with beans I had bought dried in bulk from ‘the indian shop’ (I’ll introduce you to this miracle location ASAP), and had rehydrated (again by pressure cooking) and stored in the fridge.

I boiled the beans, chopped carrot and mushrooms for five minutes or so (it’s winter here and there’s no way I’m eating cold beans or carrot - but if it’s not so cold, I guess room temperature is preferable. In that case just soften the carrot sticks).

I whipped up the tahini with a table spoon of soy and water. I used two table spoons of tahini but half a tablespoon would do for most people.

Then I added the two together and sat down to consume and tell you all about it.

Whirled Peas