Meera Sodha’s vegan recipe for grated tomato and butter beans with olive pangrattato | The new vegan

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"Meera Sodha Shares Vegan Recipe for Grated Tomato and Butter Beans with Olive Pangrattato"

Meera Sodha’s vegan recipe for grated tomato and butter beans with olive pangrattato | The new vegan analysis cover image The Guardian 9.0
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Original Article Source: https://www.theguardian.com/food/2025/jun/14/grated-tomato-and-butter-beans-recipe-with-olive-pangrattato-meera-sodha
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AI Analysis Average Score: 9.0
These scores (0-10 scale) are generated by Truthlens AI's analysis, assessing the article's objectivity, accuracy, and transparency. Higher scores indicate better alignment with journalistic standards. Hover over chart points for metric details.

TruthLens AI Summary

In her latest vegan recipe, Meera Sodha highlights the delightful combination of grated tomatoes and butter beans, enhanced by a crunchy olive pangrattato. The dish reflects her love for simple yet flavorful ingredients, especially her fondness for the juicy essence of tomatoes, which she describes as 'liquid electricity.' The recipe emphasizes the importance of using ripe tomatoes, as their natural juices are crucial for creating a refreshing component that enhances the overall flavor profile. The preparation begins with grating the tomatoes and reserving their juices, which will later be incorporated into the dish. This meticulous approach ensures that the vibrant flavors of the tomatoes remain at the forefront, complemented by the creaminess of the butter beans and the aromatic dill. The dish is designed for sharing, making it an ideal choice for a light meal or a hearty breakfast that can be enjoyed with toasted sourdough bread for dipping.

The pangrattato, a crucial element of the dish, adds a delightful crunch and depth of flavor. It is made by processing sourdough bread and kalamata olives into fine breadcrumbs, which are then toasted in olive oil until golden and crisp. This method not only adds texture but also enhances the overall taste, creating a savory topping that contrasts beautifully with the softness of the beans and tomatoes. The cooking method is straightforward, involving gentle sautéing of garlic and chili flakes to infuse the oil with flavor before adding the beans and tomatoes. After a brief cooking period, the reserved tomato juice is mixed in, bringing the dish together. The final presentation involves a generous drizzle of olive oil and a scattering of fresh dill, inviting diners to savor the dish with the accompanying toasted sourdough. This recipe encapsulates the essence of vibrant, plant-based cooking, celebrating the natural flavors of fresh ingredients while providing a satisfying and wholesome meal experience.

TruthLens AI Analysis

The article presents a vegan recipe that highlights the unique flavors of grated tomatoes and butter beans, incorporating a savory element with olive pangrattato. It engages readers by detailing the sensory experience of the dish, particularly the enjoyment derived from the tomato water. The recipe's emphasis on simplicity and freshness aligns with contemporary culinary trends focused on plant-based diets.

Purpose and Audience Engagement

This publication aims to promote healthy, vegan cooking by providing an accessible recipe that appeals to readers interested in plant-based diets. By focusing on fresh ingredients and a straightforward preparation process, the article seeks to inspire individuals to explore vegan cooking, thereby fostering a sense of community around healthy eating. The vivid descriptions create an inviting atmosphere, encouraging readers to try the recipe for themselves.

Public Perception and Hidden Agendas

There's no overt indication of hidden motives in the article. Instead, it reflects a growing trend towards sustainable and plant-based eating, catering to the increasing demand for vegan recipes. While no significant issues are concealed, the article could be seen as promoting a lifestyle choice that may not address the complexities of food systems and agricultural practices.

Manipulative Elements and Trustworthiness

The article does not exhibit notable manipulative tendencies. It is straightforward in its recipe presentation and does not employ divisive language or target specific groups negatively. The focus remains on encouraging culinary exploration rather than pushing a particular agenda. Overall, the content appears reliable, as it provides practical cooking instructions and relatable experiences.

Comparative Context

When compared to other recipes or culinary articles, this one aligns with current trends that emphasize health, sustainability, and simplicity. It fits within a broader narrative promoting veganism and plant-based diets as viable and enjoyable lifestyle choices. This aligns with a larger movement seen in food media that seeks to make vegan cooking more appealing to a wider audience.

Impact on Society and Economy

The recipe's publication could contribute to increased interest in veganism, potentially influencing consumer behavior towards more plant-based products. This interest can have ramifications in the food industry, possibly leading to shifts in market demands. Additionally, as more people embrace vegan diets, there could be a broader societal discussion on food sustainability and health.

Community Support and Target Audience

The article is likely to resonate with health-conscious individuals, environmental advocates, and those seeking to reduce their meat consumption. It targets a demographic that values cooking at home and is curious about expanding their culinary repertoire with plant-based options.

Market Implications

Given the rising popularity of veganism, this recipe could impact stocks related to plant-based food companies. Brands that focus on vegan products may see increased interest and sales as people explore new recipes and dietary habits influenced by such articles.

Geopolitical Context

While the article does not delve into geopolitical issues, the broader trend towards veganism can connect to global discussions on climate change and sustainability. Plant-based diets are often promoted as a means to combat environmental degradation, making the topic relevant in today's context.

Use of AI in Content Creation

There is no clear evidence suggesting that AI was used in crafting this article. However, the structured approach and clarity in recipe instructions could indicate assistance from AI tools that optimize content for readability and engagement. If AI were involved, it might have contributed to enhancing the narrative flow and ensuring the recipe was presented in an easily digestible format.

Overall, this article stands as a reliable source for those interested in vegan cooking, offering a simple yet flavorful recipe that aligns well with current dietary trends.

Unanalyzed Article Content

Source URL: https://www.theguardian.com/food/2025/jun/14/grated-tomato-and-butter-beans-recipe-with-olive-pangrattato-meera-sodha

My favourite breakfast is sliced tomatoes on rye bread sprinkled with sea salt. The best bit is neither the tomato flesh nor the bread, it’s the salted tomato water that runs down the back of my hands and threatens to meet my elbows. It’s liquid electricity and one of my favourite earthly flavours. It could make a great stock, or a delicious martini, perhaps even a marinade for ceviche, but here it’s thrown in at the end to refresh a dish of gently cooked tomatoes, beans and dill. Perfect for dunking anything but elbows into.

Ideally, you’ll need a food processor or blender for the pangrattato; if you don’t have one, tear the bread into small chunks, then toss with the olives, spread out on a chopping board and chop through a few times until you have a fine-ish crumb.

Prep10 minCook30 minServes4

6-8 largeripe tomatoes(750g)Fine sea salt85g sourdough(ie 1 big slice), chopped, plus extra to serve30g pitted kalamata olives(about 8)Extra-virgin olive oil2 garlic cloves, peeled and crushed1 tsp ancho or aleppo chilli flakes2400g tins butter beans, drained and rinsed – I likeCirio25g dill, leaves picked to get 18g, roughly chopped

Grate the tomatoes into a bowl and discard the skins. Add half a teaspoon of salt, mix, then tip into a sieve and set over the empty bowl to catch the juice – don’t discard the juice.

Put the sourdough and pitted olives in a food processor and pulse to fine breadcrumbs. Put two tablespoons of extra-virgin olive oil in a pan on a medium heat and, when hot, add the bread and olive crumbs and cook, stirring often, for about 10 minutes, until dry and crumbly.

Put three tablespoons of olive oil in a large frying pan on a medium heat and, when hot, add the crushed garlic and the chilli flakes, and cook, stirring, for two minutes, until fragrant and light brown. Tip in the drained beans, the tomato pulp from the sieve and a half-teaspoon of salt, turn up the heat to high and cook, stirring every now and then, for 10 minutes.

Tip in the reserved tomato juice from the bowl and half the dill, and stir to combine. Tip everything out on to a lipped platter, scatter the breadcrumb mix on top and finish with the remaining dill. Drizzle liberally with more extra-virgin olive oil and serve with toasted sourdough to ladle the beans on top of.

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Source: The Guardian