Cheezy Beans Wraps

17 April 2025  (Thursday)

Awoke first and got up, spying a light frost on the roof of our extension… and the poly was open last night, though I think all will be fine!

Whilst Richard got on with editing all the photos and footage he took yesterday, I got on with work work at my desk.  With the long bank holiday weekend deliveries from our usual suppliers change, so we usually need to place an order earlier than usual.  I know Suma has a skeleton staff on on Easter Monday, though why not make people’s lives easier if you can by doing things in a timely fashion… work TO deadlines rather than working RIGHT UP TO a deadline!

I made cheezy bean wraps for lunch - they might not look much, but they taste rather good.

The afternoon allowed me a couple of hours at the plot, mainly weeding, pulling bindweed to try and keep on top of it, sowing some Dill seed (which harks back to me wanting to make the Greek Lemon & Chickpea Soup that Giorgos has at his fabulous restaurant The Life Goddess in Store Street.  Giogos rents Vanessa’s house where she used to live many years ago - it’s all on the same footprint as For Earth’s Sake and the Great Green Barn, so Greek treats are rarely far off!

After a gifted beer had to be returned to The Fox and replaced as the original was duff (barrel needed a change), it was back home to make supper.

Hopefully the coming long weekend will be uneventful, even if filled very much with filming and a podcast for our Ko-fi members.

Recipe:  Cheezy Beans Wraps

Drain a can of butter beans very well keeping a tablespoon of the aquafaba* (or use your own cooked ones if you have them) and mash lightly in a bowl leaving some whole if you like, then stir in half an onion and three sticks of celery, both finely diced.  Add one rounded teaspoon of Dijon mustard (a grain mustard would work well too), a rounded dessert spoon of miso paste, two rounded dessert spoons of mayonnaise and stir through, then add two level tablespoons of yeast flakes and mix in gently though thoroughly.  If your mixture is a bit dry add either some more mayonnaise, plain yogurt or a tablepoon of the aquafaba* from the can of butter beans.

I had some Lidl wraps so I took four, heated them in the microwave for 30 seconds (this makes them more pliable, though not essentially necessary), and on each added some lettuce, then spooned a quarter of the mixture over the lettuce and then some finely sliced white cabbage.  I then rolled them up, tucking an end in as I rolled (for my rolling technique have a read of Chickpea & Celery Mayonnaise Sandwich Filling).

Delish!!!!

* Aquafaba is simply the liquid in the can with the beans that you drain off.


Weather:  There was a frost overnight, though the day was mainly sunny until turning overcast and cooler in the late afternoon.  Definitely feeling generally warmer now.

Breakfast:  Bran sticks, yogurt, stewed rhubarb, sultanas
Lunch:  Cheezy Bean Wraps
Supper:  Egg Fried Rice