Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
MEXICAN RAINBOW SALAD
 This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?
CAULIFLOWER, LEEK AND CANNELINI BEAN SOUP WITH CRISPY KALE
This soup is so velvety smooth and comforting. You will not be able to get enough. Plus it’s full of fibre, thus will keep you full even if you’re not dunking bread in it. The beans don’t need to be soaked before you start, which gives them a deeper flavour that goes so well with the cauliflower and sweet leek. Then there’s the garnish, you can make it with or without bacon and either way it’s crispy goodness is a textural treat. There’s also the other extra garnish of parmesan and lemon zest that ties everything together and makes this creamy, comforting winter soup taste fresh. It’s a winning combo.
STICKY MUSHROOMS WITH GREEN BEANS AND HUMMUS
This recipe is a vegetarian version of this delightful little number. Thus the similar looking dish/sounding recipe title. I am clearly very creative. But the caramelised mushrooms with their spicy undertones are the perfect replacement for the earlier recipe’s crispy, fragrant mince.
SPICED MINCE WITH GREEN BEANS AND HOMMUS
This might seem like a strange meal to some but it is seriously more-ish. The cucumber salad on the side brings everything together and you’ll end up licking the plate. Such a great meal to share. It’s also pretty easy to whip up and full of vegetables, protein and fibre – perfect.
BRILLIANT BEAN BROWNIES
There are no black beans in these brownies. I repeat, these brownies are black bean free. I sometimes feel that black beans have a slightly overpowering taste, even when smothered in chocolate. When I make a bean based brownie I like to use cannelini beans as you still get the health benefits of them being a plant based dessert that’s full of fibre, but with a less ‘beany’ taste.