Recipe adapted from an advertisement promotion for Jordans Naturally-Seasoned Chips - it does go with the tomato-flavoured ones very well (and yes, they are vegan).
Serves 4 as a starter
1. Wash the courgette, but leave it whole. Cook in a pan of simmering water until very soft - about 20 minutes.
2. Drain and rinse the butter beans. Top and tail the courgette, squeeze most of the water out of it and chop roughly. Put all ingredients into a blender and puree until smooth.
3. Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 15 Jun 1998 - comments and questions to Kake L Pugh (email@example.com).