I am very happy and proud of my plant based yogurt and I started to put it to work. It’s very good in the morning with cranberries and cornflakes, filling, keeps me full until lunch. Now I put it in a garlic sauce, which I used for the bean pods. It behaved beautifully in combination with olive oil and mustard, the resulting sauce has the right consistency and pleasant taste.
Ingredients
- 500 grams of tender bean pods
- 100 grams of plant based yogurt
- 2-3 cloves of garlic
- 2-3 tablespoons of olive oil
- A teaspoon of mustard
- A small bunch of fresh dill
- Salt
Method of preparation
The pods are cleaned, broken into pieces and washed. We boil a pot of water and a spoonful of salt. When it starts to boil, throw the pods in and let them boil for about 10 minutes or until a fork easily goes into them. After they have boiled, turn off the heat, remove the pods in a metal sieve and pass them through a stream of cold water. Let them drain and make the sauce. Put the yogurt, mustard, a little salt and the crushed garlic cloves in the blender. Mix a little, then start adding the olive oil, little by little. We will get a smooth and viscous sauce that we pour over our pods. Add the finely chopped dill, mix well, add more salt if needed and dinner is ready. We can eat them plain or as a side dish to something with meat: barbecue, meatballs, schnitzels. For a less… smelly version, we can replace garlic with ginger.