If you liked my roasted broccoli post (and many of you did), you’ll love this one too! It’s sort of like lasagna … lasagna light! No pasta.
Yes, this was a use-up-the-vegetable-drawer inspired dish. My intention was to make a vegetarian dinner and I, mindlessly, headed in the direction of my usual Mediterranean flavors — and then I remembered the can of coconut milk I bought when I was at the supermarket the last time — so I set the S/S FOODalogue on a different course.
I get no comfort from the ‘same old, same old‘ way-of-life…and that includes cooking. But, you know me, I don’t like complicated either. This is a simple and fun way to serve your veggies. Wrap them up! It’s a gift on your plate…for you and your loved ones!
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The inspiration for this dish came from leftovers (black beans) and market finds (Asian mushrooms).
I started pureeing white beans (and black beans) a while back and have featured them many times on these pages. Often they are the pillow on which a piece of meat or fish rests. In that application, they do double duty…they’re a tasty legume and they’re a silky sauce.
After I did it the first time, I was hooked. Think about it…it’s much more attractive and satisfying than a scoop of beans on your plate. 
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