Recipe: A Rough Guide to Bean Chilli

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A Rough Guide to Bean Chilli

A Rough Guide to Bean Chilli

Ingredients

  • 200g each of aduki beans and haricot beans (dried weight) You can use any beans you have: black beans or cannellini beans work too
  • 2 tbsp. vegetable oil
  • Large onion, chopped
  • 4 cloves of garlic, chopped
  • 2 red chillies, chopped
  • 3 carrots, diced
  • 3 sticks of celery, diced
  • 3 peppers (preferably mixed colours) de-seeded and diced
  • Butternut squash peeled, de-seeded and diced
  • 500ml vegetable bouillon
  • 1 tbsp. each of oregano, marjoram and cayenne pepper
  • Tin of chopped tomatoes
  • Few tablespoons of tomato paste (a good squirt in other words)
  • Tin of kidney beans
  • Freshly ground black pepper

Instructions

  1. Soak the beans overnight in plenty of fresh water
  2. Drain and fast-boil for ten minutes, rinse in cold water
  3. Heat the oil and sauté the onion, garlic and chilli in a very large pan until softened
  4. Add the carrots, celery, squash, peppers and coat in oil
  5. Add tomatoes, tomato paste, herbs and spices
  6. Add the drained beans and stock to cover
  7. Bring to the boil, cover and simmer gently for 45 minutes to an hour to ensure all veg and beans are tender
  8. Add kidney beans before serving

Notes

There is a fair amount of chopping in this dish which makes it idea for a weekend when you have more time. This makes a veritable vat of chilli which will freeze beautifully so make sure you have space. I bag portions into freezer bags. You can serve simply with rice, top with mash (sweet potato mash would be ideal) and bake as a pie. Crumbled tortilla crisps and grated cheese on top and bake, serve on baked potatoes, stuff into corn tortillas and make enchiladas or wrap in a soft tortilla for a burrito lunch. Also lovely with soured cream and chives. Can be thinned with extra stock for a hearty soup or drained a little and blended into a bean paste which can be spread on corn cakes, toast or crackers. Every freezer should have this on standby 

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http://www.thisisnotadiet.uk/2016/07/18/recipe-a-rough-guide-to-bean-chilli/

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Recipe: Cauliflower and Chickpea Curry

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Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

Ingredients

  • 1 medium cauliflower, cut into large florets
  • 3 Tbsp sunflower oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • Thumb sized piece of fresh root ginger, finely chopped
  • 2 tsp ground cumin
  • 1 tsp each of ground coriander and turmeric
  • ½ tsp crushed dried chilli flakes (or tsp of chilli powder)
  • 4 tsp garam masala
  • 400g chopped tomatoes (with chillies if you can find them – larger supermarkets tend to stock but it’s not crucial, you can always add a little more dried chilli to taste)
  • 400g canned chickpeas

Instructions

  1. Add the florets to a pan of boiling water and simmer for 5 minutes
  2. Drain but reserve about 100ml of the cooking water
  3. Heat the oil in a large pan, gently fry the onion until soft but not coloured
  4. Add the garlic and ginger, cook gently for 2 minutes
  5. Stir in the spices, keep the heat low for another 2 minutes
  6. Add the tomatoes, chickpeas and season, cover the pan and simmer for 5 minutes
  7. Add the cauliflower and reserved water, stir well.
  8. Cover and simmer for another 5-10 minutes until the cauliflower is just tender

Notes

Cauliflower absorbs the flavour of the spices beautifully.

Perfect for freezing ahead of time 😀

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http://www.thisisnotadiet.uk/2016/07/17/recipe-cauliflower-and-chickpea-curry/

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Ten things you always wanted to know about vegans but were afraid to ask (because they’re freaks – obviously!)

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I became a vegan quite by accident. I didn’t mean to do it but it sort of happened anyway. Not the most conscientious start to such a radical life change but there it is.

It’s not easy. But it’s not that hard either. I was one of the legions of people who now tell me “I couldn’t do that.” I did not think I could give up pastries, biscuits, cheese, BUTTER and so on…

But it turns out I could. And I can. And I do. And it’s not that bad. Honestly!  It’s difficult not having choices, taking whatever you can, being fully prepared for not being able to eat just about everything at a party or picnic but you do get used to it and, like having a toddler again, I never leave home without snacks. God Bless nakd bars, that’s all I can say 😀

 

nakd-bars

Fun fact about Nakd bars. They are just wholesome fruit and nuts. That’s it. Sign up to Slimming World and they’ll tell you these are higher syn value than their horrible, artificial chocolate cereal bars which are full of crap. A bit like their diet plan then. Oops – did I say that out loud? 😉

Anyway, here’s the answer to the 10 questions you most likely have:

  1. No I don’t really miss anything. Occasionally I would like butter on my toast but I ate some recently by mistake and the fat coated the roof of my mouth. I never noticed that before I gave it up.
  2. I never crave meat. Ever. Not even when you wave your bacon butty under my nose (and people do…)
  3. Not even when I’ve had a wee drink or seven. Nope. Never had a kebab anyway so I’m not missing much!
  4. Yes, I have to take supplements. I take Vit C anyway and have added Vit B complex as Vit B12 only comes from animal sources.
  5. Yes I think I get everything else I need from my plant based diet. But I am having a blood test to check my iodine levels for example. Best to be proactive and check these things out before a problem develops.
  6. No, I never get bored (have you seen the variety of meals I post?)
  7. Yes I get lots of protein. There’s even protein in plants. Did you know that?
  8. No I don’t think it’s unnatural. No I don’t think the ‘natural order’ is for people to eat animals that have been farmed and killed on an industrial scale. Let’s not pretend we’re hunter gatherers. We make ‘food’ in factories. It’s not humane. It’s awful.
  9. No dairy is not ok. Every pint of milk means a calf taken from a mother and that’s cruel. Cows don’t ‘need’ to be milked. They need to suckle their babies. Anyone who has used a breast pump can understand what we are inflicting upon those poor gentle beasts. You don’t think they feel some sort of torment?
  10. And no, I’m not a militant vegan. I don’t thrust my ideals upon anyone. I will if asked but I’m not about to preach. I prefer to lead by example. Educate kindly when suitable and I try to be patient.

Oh my I try to be patient and not say “You think I’m weird? YOU EAT THE FLESH OF DEAD ANIMALS!” *Breathes deeply and keeps such thoughts to herself. Mostly 😉

 

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Recipe: Princess and the Pea Pesto Pasta

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Princess and the Pea Pesto Pasta

Princess and the Pea Pesto Pasta

Ingredients

  • 250g frozen petit pois
  • 6 garlic cloves, peeled
  • Large handful of fresh mint leaves
  • 50g flaked almonds, toasted in a dry frying pan
  • 2 tbsp. olive oil
  • Juice and zest of two lemons
  • Packet of watercress
  • Bunch of spring onions, sliced on the diagonal
  • Fusilli pasta
  • 75g feta cheese, cubed (optional)

Instructions

  1. Put the peas in a bowl and cover with boiling water.
  2. Drain after 5 minutes, place 3/4 into a jug, reserve the rest of the peas in a large serving bowl
  3. Add the garlic, mint and almonds, 1 tbsp. of oil and the lemon juice and zest to the peas in the jug
  4. Use a hand blender to whizz to a smooth paste, season to taste. If a little too thick, add a tbsp. of water
  5. Meanwhile, cook the pasta according to packet directions
  6. Add the watercress and sliced spring onions to the serving bowl
  7. Drain the cooked pasta, add the pesto mix to the hot pasta and mix well
  8. Tip the pesto pasta into the serving bowl and enjoy topped with the cubed feta if using 🙂
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http://www.thisisnotadiet.uk/2016/07/11/recipe-princess-and-the-pea-pesto-pasta/

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Recipe: Avocado and Bean Salad

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Avocado and Bean Salad

Avocado and Bean Salad

Ingredients

  • 200g podded broad beans (time consuming but oh so satisfying popping those little green beauties out of their skins!)
  • Packet of watercress
  • 2 ripe avocados, peeled and chopped
  • 3 tbsp. lime juice
  • 50g brazil nuts, chopped and lightly toasted in a dry frying pan
  • 3 garlic cloves, crushed and chopped
  • baby boil potatoes
  • Seasoning
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar

Instructions

  1. Put the potatoes on to boil and, in a smaller pan, boil the beans for a few minutes
  2. Drain the beans, pod them into a bowl once cool enough to handle
  3. Scatter the watercress and diced avocado over the beans
  4. Pour over the lime juice and toss well to prevent the avocado discolouring
  5. Mix the toasted brazil nuts and chopped garlic together then add to the bowl
  6. Whisk the oil and vinegar together, season to taste
  7. Drain the just cooked potatoes, rinse in cold water, drain again and add to the salad
  8. Pour the dressing over, toss together
  9. Serve!
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http://www.thisisnotadiet.uk/2016/07/10/recipe-avocado-and-bean-salad/

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Recipe: Our Daily Bread

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Our Daily Bread

Our Daily Bread

Ingredients

  • 25ml cold-pressed rapeseed or avocado oil
  • 250g rye flour (I use Doves Farm)
  • 2 tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • 225ml rice milk
  • 3 tbsp pumpkin seeds

Instructions

  1. Preheat your oven to 220oC/Fan 200oC/Gas 7
  2. Grease and line a small loaf tin
  3. Add the flour, xanthan gum and bicarb of soda to a bowl (I used the mixing bowl of my food processor)
  4. Make a well in the centre and pour in the oil and the milk
  5. Either stir manually or use the bread hook of a food processor until the mixture forms a soft dough
  6. Place dough into the prepared tin, level out and push into the corners of the tin with a spatula
  7. Sprinkle over the pumpkin seeds and press into the dough and leave to stand for half an hour in a warm place
  8. Bake for 40/45 minutes until well risen
  9. Remove from the oven and when cooled a little, turn out of the tin.

Notes

Best eaten warm, this is dairy free and almost gluten-free and absolutely delicious.

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http://www.thisisnotadiet.uk/2016/07/09/recipe-our-daily-bread/

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Recipe: Get your Freekeh on!

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Get your Freekeh on!

Get your Freekeh on!

Ingredients

  • 3 cucumbers, peeled and deseeded
  • Sea salt
  • 50ml Olive oil
  • Packet of Food Doctor red and white ready cooked quinoa
  • 150g Greenwheat freekeh, cooked according to packet instructions
  • 1 red onion, sliced
  • Handful of sunflower seeds, toasted
  • Juice of 2 lemons
  • 75ml extra virgin olive oil
  • Handful of fresh, flat-leaf parsley, chopped
  • 4 Tbsp fresh mint leaves, chopped
  • Packet of watercress, snipped with scissors
  • Baby boil/Jersey Royal new potatoes

Instructions

  1. Boil the potatoes until just tender, drain and leave to cool
  2. Cut the cucumbers into quarters lengthways and sprinkle liberally with sea salt.
  3. Leave to drain on kitchen paper while the potatoes cook (this draws moisture out of the cucumbers)
  4. Dry them with kitchen paper and slice
  5. Heat the olive oil in a large frying pan and pan fry the cucumbers until patched golden brown, remove from the pan and set aside
  6. Add the sliced onions to the pan to brown
  7. Place the watercress, herbs, sunflower seeds, cooked freekeh and cooked quinoa into a large serving bowl
  8. Whisk the extra virgin olive oil with the lemon juice, season to taste
  9. Add the drained potatoes and pan-fried cucumber to the bowl and drizzle over the dressing
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http://www.thisisnotadiet.uk/2016/07/03/recipe-get-your-freekeh-on/

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