Thursday, 14 July 2016

Baked Tomato-Bean Pot | Trying New Recipes

Ingredients Used
Canned White Beans
Olive-Oil
Canned Whole Tomatoes
Tomato-Puree
Bay Leaves
Dry White Wine
Garlic
Red Chili
Vegetable Bouillon-Powder
Paprika-Powder
Maple Leaf Syrup

Yummy, But Gave Me Ouchies
This Dish Was So So Good.
It Was Super-Easy To Make, Didn't Take Much Effort At All.
Just Put It In The Oven, And It Practically Makes Itself! ^^
Tasty, Unique and Savoury, And It Filled Me Up Nice and Good.
But That's When It Took a Sketching Halt.
I Suddenly Felt Really Dizzy and I Got a Head-Ache.
I Think I Know Why; I Get Head-Aches From Drinking White Wine,
I Think Whatever It Is About White Wine, That Gives Me Head-Aches, 
Must Have Survived Boiling Away The Alcoholic Properties.
So If You're Like Me, And You Get Head-Aches From White Wine,
This Recipe Is Not For You.
At Least Not With The Wine In It.
This Post's Lesson
Overall: If You Are Like Me; Maybe 86 All White Wine In All Recipes.
Head-Aches and Dizziness Is No Fun.


Recipe Used: From Norwegian Cookbook
"Vegan Food At It's Best"
by Jane H. Johansen

Original Titles
Recipe: Bakte Tomatbønner (p.53)
Book: Veganmat På Sitt Beste

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