I wasn’t thrilled when I landed on page 219 of the Flavor Bible, mint. While I love peppermint flavor, I don’t really like fresh mint, so matching it with anything was going to be a palette challenge. I took the easy route and went with one of the “flavor affinities”: mint + cilantro + dill. I also added other flavor matches with beans and yogurt.
This is bean salad with herbed yogurt dressing. In the bowl is a can of chickpeas, drained, a can of black beans, drained, 1 1/2 cups thawed frozen green beans, 6 ounces plain soy yogurt, 1/3 cup each chopped fresh mint, cilantro and dill, the juice of one lemon, a Tablespoon of olive oil, and salt and pepper. This turned out okay, but it’s definitely not one of my favorites. The cilantro and dill did turn out to be a great match for the mint; In each bite, a different herb came to the forefront. I couldn’t really put my finger on why I didn’t love it. Maybe it was the yogurt? Maybe the dressing needed a touch of sweetness? Dunno.
Served in a whole wheat pita with spinach, it made for a nice and filling lunch.
VeganMoFo: Flavor Bible Week – Buttermilk « Vegan Homemade said
[...] Bible Week led to interesting experiments such as Parsnip Spice Muffins, Chestnut-Celeriac Soup, Bean Salad with Herbed Yogurt Dressing, the Lychee-Dori, and Mushroom, Cheddar & Chive Crustless Quiche, which is still one of the [...]