We’ve been back for a week. The bags are unpacked, Tomek did laundry so many times. He loves it for some reason. I love that he loves it. Photos from our trip are getting organized and I slowly start to put them into posts. It’s hard part. That was a different type of trip and I try to pick the right words to tell you the story.
So in meantime I will tell you about the recipe that got me intrigued. I came across this recipe on one of my favourite Polish, vegetarian blogs – Jadłonomia. I’m not a fan of fatty food, but plenty of my friends would love a sandwich with good lard with cracklings. It’s very basic type of food, but probably because of that so loved. You can find it during regional markets, or in taverns serving serving regional food, it’s usually eaten with dill pickles and can be followed by a shot of vodka (who would have thought ;).
But who am I kidding, it’s not that easy to get a vegetarian version of something so meaty, but to my surprise it is actually pretty close to original. So doesn’t matter if you are a vegetarian or not, it’s worth trying, it’s just different. I used it on a sandwich, but feel free to try it as a dip with crackers.
Cannellini bean spread also known as vegetarian lard
Recipe adapted from Jadlonomia
- 2 onions, finely chopped
- 2 bay leaves
- 1 allspice berry
- 1 juniper berry
- 1 clove
- 400g can cannellini beans, drained and rinsed
- 2 Tbsp water
- 1 Tbsp light soy sauce
- 1/2 tsp marjoram
- salt
- ground pepper
- 4 dried prunes, finely chopped
