Recipe: Spicy Tex-Mex Style Vegan Chilli

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Spicy Tex-Mex Style Vegan Chilli

Spicy Tex-Mex Style Vegan Chilli

Ingredients

  • 1 Tbsp. avocado oil
  • 5 cloves of garlic, peeled and crushed
  • 1 small onion, peeled and chopped
  • 1 red and 2 yellow peppers, deseeded and chopped
  • I pkt vegan mince
  • 2 mild green chillies, deseeded and chopped
  • 2 Tsp. ground cumin, oregano and marjoram
  • Pinch of cayenne pepper
  • 2 Tbsp. tomato paste
  • 2x400g tins of chopped tomatoes
  • 1 400g tin of red kidney beans, drained
  • Fresh chives to serve

Instructions

  1. Heat the oil in a large pan and add the garlic, onion and pepper
  2. Sauté for 5 minutes until softened
  3. Add the vegan mince, chillies, herbs and spices and tomatoes and tomato paste
  4. Fill half of one tomato can with water and swill it around before adding into the pan
  5. Bring to the boil, reduce to a simmer for 25 minutes, stirring occasionally
  6. Add the kidney beans for the last few minutes and check the seasoning
  7. Garnish with the fresh chives
  8. Serve with baked potatoes, rice or use to make a mashed potato topped chilli pie. Try with baked sweet potato wedges, seasoned with cumin seeds, salt and pepper and cooked drizzled in avocado oil for 25 minutes at 240oC/220oCfan/Gas 8
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http://www.thisisnotadiet.uk/2017/09/25/recipe-spicy-tex-mex-style-vegan-chilli/

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Recipe: Peanut Butter and Cacao Nib Fork Vegan Biscuits

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Peanut Butter and Cacao Nib Fork Vegan Biscuits

Peanut Butter and Cacao Nib Fork Vegan Biscuits

Ingredients

  • 75g soft vegetable margarine
  • 50g almond butter (peanut butter would work as well)
  • 60g raw coconut sugar
  • 100g plain flour (or half and half with spelt flour or buckwheat flour)
  • 1 pinch of salt
  • 2 Tbsp choco shot (optional)
  • 3 Tbsp. raw cacao nibs (optional)
  • To serve:
  • A jar of Biscoff

Instructions

  1. Blend margarine with peanut butter and then stir in the sugar
  2. Stir in the flour (and add choco shot if using) to make a dough
  3. Once the dough is formed add the cacao nibs if using
  4. Shape the mixture into 18 balls. Space them out onto baking trays and flatten each slightly with a fork
  5. Bake each tray for about 10 (keep an eye on them) minutes at 200Oc/180Oc fan/ Gas 5 until light brown
  6. Leave to cool slightly before very carefully transferring them to a cooling rack

Notes

Sandwich these together with the Biscoff spread for a fabulously rich and nutty little mouthful of goodness!

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http://www.thisisnotadiet.uk/2017/09/22/recipe-peanut-butter-and-cacao-nib-fork-vegan-biscuits/

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Recipe: Carrot, Chia and Cinnamon Vegan Muffins

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Carrot, Chia and Cinnamon Vegan Muffins

Carrot, Chia and Cinnamon Vegan Muffins

Ingredients

  • 100g carrots, peeled and grated
  • 80g pears, peeled and grated
  • 1 Tsp. cinnamon
  • 1 unwaxed lemon, zested
  • 100g raw coconut sugar (or soft, light brown sugar)
  • 3 Tbsp. chia seeds
  • 75ml cold-pressed rapeseed oil or olive oil
  • 2x egg replacer (I used Orgran)
  • 120g self-raising flour
  • I/2 Tsp. bicarbonate of soda
  • I/1 Tsp. baking powder
  • Topping:
  • 2 Tbsp. porridge oats

Instructions

  1. Preheat the oven to 1810oC/160oC fan/Gas 4
  2. Line a muffin tin with 10 muffin cases
  3. Mix the first 8 ingredients in a bowl
  4. Leave for 5-10 minutes to allow the chia seeds to expand, soaking up some the moisture
  5. Sift the flour, bicarbonate of soda and baking powder into the bowl until a batter forms
  6. Divide between the muffin cases and scatter the oats over the top
  7. Bake for 16-18 minutes until lightly springy to the touch
  8. Remove from the oven and allow to cool before removing to a wire tray to cool completely

Notes

These are a breakfast muffin and will freeze well

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http://www.thisisnotadiet.uk/2017/09/21/recipe-carrot-chia-and-cinnamon-vegan-muffins/

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