Bean and Artichoke Sandwich Archives - The Conscious Cook



Home
Recipes
- Breakfast
- Main Dishes
- Side Dishes
- Salads
- Soups
- Desserts
- Drinks
- Snacks
- Dips
- Sourdough
About Me
Contact Me
Shop

Home
Recipes
- Breakfast
- Main Dishes
- Side Dishes
- Salads
- Soups
- Desserts
- Drinks
- Snacks
- Dips
- Sourdough
About Me
Contact Me
Shop

Home » Bean and Artichoke Sandwich

Tag: Bean and Artichoke Sandwich

Smashed White Bean and Artichoke Sandwich

Smashed White Bean and Artichoke Sandwich

May 8, 2025

Search

Recent Posts

Smashed White Bean and Artichoke Sandwich
Banana Bread Matcha Latte
Vegan Haystacks (Taco Salad)
Lemon, Ginger and Turmeric Immune Boosting Shots
Vegan Butter Chicken with Tofu

Brooklyn

Hi, I'm Brooklyn! Welcome to The Conscious Cook, where I share my love for cooking, but more importantly health-conscious cooking. But don't worry, this isn't just another lettuce-loving blog. I love flavour, so not only are my recipes delicious, but nutritious too!

Read More

Categories

Recipes
- Breakfast
- Desserts
- Dips
- Drinks
- Main Dishes
- Salads
- Sauces
- Side Dishes
- Snacks
- Soups
- Sourdough

The Conscious Cook

Welcome to my blog, The Conscious Cook! Here I combine my passion for cooking health-conscious food with the belief that food really is the language of love.

Recent Posts

Smashed White Bean and Artichoke Sandwich May 8, 2025
Banana Bread Matcha Latte May 8, 2025
Vegan Haystacks (Taco Salad) April 30, 2025

Categories

Recipes
- Breakfast
- Desserts
- Dips
- Drinks
- Main Dishes
- Salads
- Sauces
- Side Dishes
- Snacks
- Soups
- Sourdough

Instagram

Charred Broccolini® on a Smokey Cashew + Butter Bean Spread - fancy feels, zero fuss 🫡
 I’m using @perfectionfresh Broccolini® for this one and let me tell you, the flavour is so mild and sweet that it just works so well in this recipe 🤌 But also, did you know every part is edible (no waste 🙌)?!

It’s super convenient to throw together in sooo many dishes and you don’t need to peel or chop, just throw into a skillet or fry pan and you’re good to go - very lazy girl approved ✅ I’m obsessed with how easy (under 10 MINUTES - yes please) this dish is for lazy weeknights, quick WFH lunches or when you wanna impress & entertain!

How to make ↓

For the Broccolini®:
* 2 bunches Broccolini®
* Drizzle of olive oil
* Pinch of sea salt
* Optional: squeeze of lemon

For the Smoked Cashew & Butter Bean Spread:
* 1/3 cup raw cashews (pre-soaked)
* 400g canned butter beans, drained & rinsed
* 1 small garlic clove
* 1 tbsp lemon juice
* 1/2 tsp smoked paprika
* 1 tsp liquid smoke (optional)
* Salt to taste
* 2–4 tbsp water (to blend to desired creaminess)

To Finish:
* Lemon zest
* Lemon wedge or drizzle of chilli oil

Method
1. Blend soaked cashews, butter beans, garlic, lemon juice, smoked paprika, salt, and a little water until super smooth and creamy. Adjust seasoning and water to get it just right - smooth and scoopable.
2. Toss Broccolini® in olive oil and salt. Heat a grill pan, skillet or standard fry pan until hot, then cook it for 3–5 minutes, turning occasionally until it’s lightly charred but still vibrant and crisp-tender.
3. Spread a generous swoosh of the cashew butter bean mix onto a plate. Top with the hot Broccolini®.
4. Scatter over lemon zest. Serve with a lemon wedge on the side or a cheeky drizzle of chilli oil for extra kick.

Save + follow for more health-conscious recipes @theconsciouscook_ and add more Broccolini® to your everyday cooking 🌱 #perfectionfreshaus #broccolini #morehealthlesshassle #ad

theconsciouscook_

•

Charred Broccolini® on a Smokey Cashew + Butter Bean Spread - fancy feels, zero fuss 🫡  I’m using @perfectionfresh Broccolini® for this one and let me tell you, the flavour is so mild and sweet that it just works so well in this recipe 🤌 But also, did you know every part is edible (no waste 🙌)?! It’s super convenient to throw together in sooo many dishes and you don’t need to peel or chop, just throw into a skillet or fry pan and you’re good to go - very lazy girl approved ✅ I’m obsessed with how easy (under 10 MINUTES - yes please) this dish is for lazy weeknights, quick WFH lunches or when you wanna impress & entertain! How to make ↓ For the Broccolini®: * 2 bunches Broccolini® * Drizzle of olive oil * Pinch of sea salt * Optional: squeeze of lemon For the Smoked Cashew & Butter Bean Spread: * 1/3 cup raw cashews (pre-soaked) * 400g canned butter beans, drained & rinsed * 1 small garlic clove * 1 tbsp lemon juice * 1/2 tsp smoked paprika * 1 tsp liquid smoke (optional) * Salt to taste * 2–4 tbsp water (to blend to desired creaminess) To Finish: * Lemon zest * Lemon wedge or drizzle of chilli oil Method 1. Blend soaked cashews, butter beans, garlic, lemon juice, smoked paprika, salt, and a little water until super smooth and creamy. Adjust seasoning and water to get it just right - smooth and scoopable. 2. Toss Broccolini® in olive oil and salt. Heat a grill pan, skillet or standard fry pan until hot, then cook it for 3–5 minutes, turning occasionally until it’s lightly charred but still vibrant and crisp-tender. 3. Spread a generous swoosh of the cashew butter bean mix onto a plate. Top with the hot Broccolini®. 4. Scatter over lemon zest. Serve with a lemon wedge on the side or a cheeky drizzle of chilli oil for extra kick. Save + follow for more health-conscious recipes @theconsciouscook_ and add more Broccolini® to your everyday cooking 🌱 #perfectionfreshaus #broccolini #morehealthlesshassle #ad

2 days ago

View on Instagram |

1/12

You need to try these ‘Haystacks’ or otherwise known as one big taco salad 🥗🇲🇽

This recipe is a weekly staple in our house and we love it so much because it’s full of fibre, colours, plant protein and crunch! Not your average or boring salad 🤌

Get the full recipe on my blog at theconsciouscook.au or comment TACO and I’ll send you the link 🔗

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

You need to try these ‘Haystacks’ or otherwise known as one big taco salad 🥗🇲🇽 This recipe is a weekly staple in our house and we love it so much because it’s full of fibre, colours, plant protein and crunch! Not your average or boring salad 🤌 Get the full recipe on my blog at theconsciouscook.au or comment TACO and I’ll send you the link 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

1 week ago

View on Instagram |

2/12

The ONE thing you need to make heading into Winter this year ↓

My Sunshine Shots aka my Lemon, Ginger and Turmeric Shots 🍋🍊🌞

These are spicy, a tad sweet and tangy - just the ultimate ‘wake me up’ without coffee in the morning and perfect for prepping the immune system ahead of the cold + flu season 🤧 Get the full recipe on my blog at theconsciouscook.au or comment SHOT and I’ll send you the link 🔗

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

The ONE thing you need to make heading into Winter this year ↓ My Sunshine Shots aka my Lemon, Ginger and Turmeric Shots 🍋🍊🌞 These are spicy, a tad sweet and tangy - just the ultimate ‘wake me up’ without coffee in the morning and perfect for prepping the immune system ahead of the cold + flu season 🤧 Get the full recipe on my blog at theconsciouscook.au or comment SHOT and I’ll send you the link 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

2 weeks ago

View on Instagram |

3/12

Chocolate Sago Pudding 🤝 Me 🫶

Just 6 ingredients this chocolate sago pudding is next level good! Refined sugar-free and vegan-friendly! 🌱

Get the full recipe on my blog or comment SAGO and I’ll send it to you 🔗

theconsciouscook_

•

Chocolate Sago Pudding 🤝 Me 🫶 Just 6 ingredients this chocolate sago pudding is next level good! Refined sugar-free and vegan-friendly! 🌱 Get the full recipe on my blog or comment SAGO and I’ll send it to you 🔗

3 weeks ago

View on Instagram |

4/12

Sweet Potato Fries 🍠🍟 recipe below ↓

This is my GO-TO sweet potato chip recipe - so much flavour and crispy edges - just yum 🤤

Ingredients:
- Sweet potato
- Olive oil
- Corn starch
- Rosemary
- Cinnamon
- Thyme
- Nutritional yeast flakes
- Smoked paprika
- Onion powder
- Garlic powder
- Flaky sea salt

Tip: make sure to soak your sweet potato once you’ve cut it up in ice cold water for at least an hour and then completely dry off - this helps get them crispy in the oven.

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

Sweet Potato Fries 🍠🍟 recipe below ↓ This is my GO-TO sweet potato chip recipe - so much flavour and crispy edges - just yum 🤤 Ingredients: - Sweet potato - Olive oil - Corn starch - Rosemary - Cinnamon - Thyme - Nutritional yeast flakes - Smoked paprika - Onion powder - Garlic powder - Flaky sea salt Tip: make sure to soak your sweet potato once you’ve cut it up in ice cold water for at least an hour and then completely dry off - this helps get them crispy in the oven. Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

3 weeks ago

View on Instagram |

5/12

Viral Cheesecake Filled Easter Egg 🐣

A chocolate Easter egg shell filled with the dreamiest vegan cheesecake - this is next-level Easter magic! ✨

My hack for mess-free cooking you ask? @vileda_australia Handy Fresh® Multi-Purpose Nitrile Disposable Gloves. Honestly these have changed the game for me, especially working with messy ingredients like melted chocolate 🍫🧤

How to make ↓

Ingredients:
Chocolate Shell:
200g dairy-free dark chocolate
1 tsp coconut oil (for a glossy finish)

Cheesecake Filling:
1/2 cup cashews (soaked for 4+ hours or boiled for 10 min)
½ cup coconut cream
2 tbsp melted coconut oil
1/4 cup maple syrup
½ block (about 150g) silken tofu
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt

Caramel Layer:
1 can of sweetened condensed coconut milk

Optional Add-ins:
Swirl in melted Biscoff, peanut butter, or berry compote - whatever you fancy!
Fold in crushed cookies for texture or add on the bottom of the egg shell.

Method:
1️⃣Make the Chocolate Shell:
Melt the chocolate and coconut oil over a double boiler or in the microwave in 20-second bursts. Pour into your Easter egg moulds, swirling to coat. Let it set in the fridge for 10-15 min, then repeat for a thicker shell. Chill until completely firm.

2️⃣Blend the Cheesecake Filling:
Drain the pre-soaked cashews and blend with coconut cream, coconut oil, maple syrup, silken tofu, lemon juice, vanilla, and salt until super smooth and creamy.

3️⃣Make Caramel Layer:
Pour the sweetened condensed coconut milk into the pan. Set heat to low-medium and stir constantly with a silicone spatula to prevent burning. The caramel will gradually darken and thicken over 15–25 minutes. Set aside when done.

4️⃣Fill the Eggs:
Spoon or pipe the cheesecake mixture into the chocolate shells. Add the crushed biscuit layer (if using) and drizzle in coconut caramel. Smooth the top and chill for at least 4 hours (or overnight) until set.

5️⃣Dust off Top:
Cut out a cross with cardboard and place on top of the set cheesecake in chocolate egg. Dust over cocoa powder. Remove the cardboard cross and it should resemble a hot cross bun.

#ViledaHandyFresh #ViledaHome #ViledaRecipes

theconsciouscook_

•

Viral Cheesecake Filled Easter Egg 🐣 A chocolate Easter egg shell filled with the dreamiest vegan cheesecake - this is next-level Easter magic! ✨ My hack for mess-free cooking you ask? @vileda_australia Handy Fresh® Multi-Purpose Nitrile Disposable Gloves. Honestly these have changed the game for me, especially working with messy ingredients like melted chocolate 🍫🧤 How to make ↓ Ingredients: Chocolate Shell: 200g dairy-free dark chocolate 1 tsp coconut oil (for a glossy finish) Cheesecake Filling: 1/2 cup cashews (soaked for 4+ hours or boiled for 10 min) ½ cup coconut cream 2 tbsp melted coconut oil 1/4 cup maple syrup ½ block (about 150g) silken tofu 1 tbsp lemon juice 1 tsp vanilla extract Pinch of salt Caramel Layer: 1 can of sweetened condensed coconut milk Optional Add-ins: Swirl in melted Biscoff, peanut butter, or berry compote - whatever you fancy! Fold in crushed cookies for texture or add on the bottom of the egg shell. Method: 1️⃣Make the Chocolate Shell: Melt the chocolate and coconut oil over a double boiler or in the microwave in 20-second bursts. Pour into your Easter egg moulds, swirling to coat. Let it set in the fridge for 10-15 min, then repeat for a thicker shell. Chill until completely firm. 2️⃣Blend the Cheesecake Filling: Drain the pre-soaked cashews and blend with coconut cream, coconut oil, maple syrup, silken tofu, lemon juice, vanilla, and salt until super smooth and creamy. 3️⃣Make Caramel Layer: Pour the sweetened condensed coconut milk into the pan. Set heat to low-medium and stir constantly with a silicone spatula to prevent burning. The caramel will gradually darken and thicken over 15–25 minutes. Set aside when done. 4️⃣Fill the Eggs: Spoon or pipe the cheesecake mixture into the chocolate shells. Add the crushed biscuit layer (if using) and drizzle in coconut caramel. Smooth the top and chill for at least 4 hours (or overnight) until set. 5️⃣Dust off Top: Cut out a cross with cardboard and place on top of the set cheesecake in chocolate egg. Dust over cocoa powder. Remove the cardboard cross and it should resemble a hot cross bun. #ViledaHandyFresh #ViledaHome #ViledaRecipes

4 weeks ago

View on Instagram |

6/12

Fakeaway Friday Ep 8: Vegan Butter Chicken with Tofu! 🥘

Delicious classic turned vegan - all the same flavours just no dairy and no meat! Easy to make and perfect for meal prep or leftovers.

⏰ Time-saving hack: skip cooking the rice and use a store-bought one and pop in the microwave!

Get the full recipe on the blog - link in bio! 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

Fakeaway Friday Ep 8: Vegan Butter Chicken with Tofu! 🥘 Delicious classic turned vegan - all the same flavours just no dairy and no meat! Easy to make and perfect for meal prep or leftovers. ⏰ Time-saving hack: skip cooking the rice and use a store-bought one and pop in the microwave! Get the full recipe on the blog - link in bio! 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

4 weeks ago

View on Instagram |

7/12

Vegan Bánh Xèo with 5-Spice Tofu 🌱🇻🇳

The dish I’ve been dreaming of since my last trip to Cairns and sooo you know I had to recreate it! We’ve swapped out the traditional meat that’s used in this dish for pan-fried tofu and made our own quick pickled daikon and carrot - perfection 🤌

It’s light, crispy, full of freshness and a little tang, so pretty much everything you could want in a savoury pancake/crepe!

Full recipe is on the blog or comment PANCAKE and I’ll send it to you 🔗

theconsciouscook_

•

Vegan Bánh Xèo with 5-Spice Tofu 🌱🇻🇳 The dish I’ve been dreaming of since my last trip to Cairns and sooo you know I had to recreate it! We’ve swapped out the traditional meat that’s used in this dish for pan-fried tofu and made our own quick pickled daikon and carrot - perfection 🤌 It’s light, crispy, full of freshness and a little tang, so pretty much everything you could want in a savoury pancake/crepe! Full recipe is on the blog or comment PANCAKE and I’ll send it to you 🔗

1 month ago

View on Instagram |

8/12

Spicy Chickpea ‘Tuna’ Sushi Balls 🍣🌱🌶️

Sushi…but make it plant-based! These Chickpea ‘Tuna’ Sushi Balls are packed with flavour, protein, and that perfect sushi bite - no fish needed 🐟❌

Get the recipe on my blog or comment SUSHI and I’ll send it to you! 🔗

theconsciouscook_

•

Spicy Chickpea ‘Tuna’ Sushi Balls 🍣🌱🌶️ Sushi…but make it plant-based! These Chickpea ‘Tuna’ Sushi Balls are packed with flavour, protein, and that perfect sushi bite - no fish needed 🐟❌ Get the recipe on my blog or comment SUSHI and I’ll send it to you! 🔗

1 month ago

View on Instagram |

9/12

Creamy Tuscan Gnocchi 🤤🥔

Guys I think this is the ultimate rich, creamy and one of the most ‘comfort dish’ worthy recipes I’ve come up with on my blog to-date! You have to try this!

It’s dairy-free, egg-free (just make sure to buy a vegan gnocchi) and honestly mouthwatering 🙈

Comment GNOCCHI and I’ll send you the recipe link or head to my blog theconsciouscook.au and search ‘gnocchi’.

Save + follow for more health-conscious recipes 🌱 @theconsciouscook_

theconsciouscook_

•

Creamy Tuscan Gnocchi 🤤🥔 Guys I think this is the ultimate rich, creamy and one of the most ‘comfort dish’ worthy recipes I’ve come up with on my blog to-date! You have to try this! It’s dairy-free, egg-free (just make sure to buy a vegan gnocchi) and honestly mouthwatering 🙈 Comment GNOCCHI and I’ll send you the recipe link or head to my blog theconsciouscook.au and search ‘gnocchi’. Save + follow for more health-conscious recipes 🌱 @theconsciouscook_

1 month ago

View on Instagram |

10/12

Fakeaway Friday Ep 7: Easy Bean Burritos! 🌯🫘

Ready in under 30 minutes, packed with plant protein and loads of fibre! 🌱

Time-Saving Hacks:

🌯 Use canned refried beans – No mashing or seasoning needed, just heat and go!
🌯 Grab a veggie chopper – Dice onions, tomatoes, and anything else in seconds.
🌯 Pre-chopped ingredients – Buy pre-shredded cos lettuce or pre-diced onions to skip the prep.
🌯 Pre-made chipotle sauce – Saves time mixing - just drizzle and enjoy!
🌯 Warm tortillas in a stack – Heat multiple at once in the microwave or oven to save time.

Get the full recipe on my blog - link in bio! 🔗 Or comment BURRITO and I’ll send it to you! 🫶

theconsciouscook_

•

Fakeaway Friday Ep 7: Easy Bean Burritos! 🌯🫘 Ready in under 30 minutes, packed with plant protein and loads of fibre! 🌱 Time-Saving Hacks: 🌯 Use canned refried beans – No mashing or seasoning needed, just heat and go! 🌯 Grab a veggie chopper – Dice onions, tomatoes, and anything else in seconds. 🌯 Pre-chopped ingredients – Buy pre-shredded cos lettuce or pre-diced onions to skip the prep. 🌯 Pre-made chipotle sauce – Saves time mixing - just drizzle and enjoy! 🌯 Warm tortillas in a stack – Heat multiple at once in the microwave or oven to save time. Get the full recipe on my blog - link in bio! 🔗 Or comment BURRITO and I’ll send it to you! 🫶

1 month ago

View on Instagram |

11/12

theconsciouscook_

•

I made the viral hot honey beef + cottage cheese bowl but 100% plant-based 🌱↓ You guys, this recipe is so good! I wasn’t sure what to expect but OMG one word: Delish! I made the cottage cheese myself - and yes, all vegan and high in protein! You can find the full recipe for that one on my blog at theconsciouscook.au/creamy-vegan-cottage-cheese-recipe/ How I made mine:  - Store-bought ‘beef’ mince or you can use lentils/TVP mix which would usually be my go-to - Mexican seasoning mix - 1 large sweet potato - Seasonings for sweet potato: cinnamon, salt, smoked paprika and onion powder - Vegan cottage cheese - Avocado - Hot honey or maple syrup with chilli flakes or cayenne pepper Let me know if you guys make this 😊 Comment CHEESE for my vegan cottage cheese recipe. P.S. your profile settings need to allow messages in order to get the link straight to your inbox 📥 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱👩‍🍳

1 month ago

View on Instagram |

12/12

View on Instagram

Shop
About Me
Contact Me
Recipes
Privacy Policy

Follow us

Let's connect on socials

facebook
instagram
tiktok
youtube
pinterest

Copyright © 2025 The Conscious Cook — Cookely Theme by WPZOOM