to try I.

One of two recipes from a cookbook that I had zero faith in but the first recipe I cooked from it was really great. For this one I think I'd sub actual parmesan for the nutritional yeast. 

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rice cakes with white beans and gochujang. 

INGREDIENTS
5 garlic cloves, peeled
1 medium onion, roughly chopped
125g carrots, roughly chopped
1 celery stalk, roughly chopped

15g basil, leaves cut into strips and stems kept separately
3 tbsp olive oil
1 can peeled tomatoes (400g)

2 cans or cannellini beans (400g), rinsed and drained
10g gochujang
100g ricecake sticks (e.g. Asian)

cheesy sesame topping
1 1/2 tbsp nutritional yeast flakes
1 tbsp sesame seeds
1 tsp gochugaru 
¼ tsp coarse sea salt

METHOD
Finely grind the garlic in a food processor. Add the onion, carrot, celery, and basil stems to the garlic and grind into small pieces.

Heat the olive oil in a large skillet or skillet over medium heat. Add the chopped vegetables and ¼ teaspoon of salt and cook for 7 to 8 minutes until softened.

Meanwhile, blend the contents of the can of peeled tomatoes and a scoop of borlotti or cannellini beans in a blender until smooth.

Stir the gochujang into the vegetables and cook for 1 minute. Then add the tomato-bean mixture and cook for another 4 to 5 minutes until the liquid has largely reduced. Add 450 ml water, the rice cake sticks, the remaining beans, and ¾ teaspoon of salt, and bring to a boil while stirring regularly.

Let simmer uncovered for 10 to 12 minutes until the rice cake sticks are cooked.

Mix the ingredients for the cheesy sesame topping: divide the rice cake sticks with beans among the bowls and garnish with basil leaves and the sesame topping.

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