Thu, 20 February 2020
Bean Chili
Ingredients
3 tablespoons olive oil
1 large onion diced
2 stalks celery diced
4 medium carrots diced
4 cloves garlic minced
4 tablespoons chili powder
1 tbsp paprika
1 tsp chipotle chili powder
1 teaspoon allspice
1/2 teaspoon cumin
2 bay leaf
2 cups of cooked brown/green lentils
1 to 2 cans chopped tomato or passata
1 can kidney beans drained and rinsed
1 - 2 teaspoons Tabasco sauce
1 tablespoon pure maple syrup to keep this vegan Season to taste
Method
In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Next add the spices and the bay leaf cooking for about two more minutes to get them fragrant. Add 1 to 2 tins of tinned tomatos or passata Add the kidney beans Tabasco and maple syrup checking the taste and raise the heat to high, bringing to a boil. Once it boils, reduce the heat to medium low and simmer for about 45 mins or pop into the oven for an hour and forget about it .
Guacamole
Ingredients
Olive oil
3 Avocados, ripe
1 Chillies, fresh red
1 bunch fresh Coriander
2 Limes
1/2 Red onion
Method
Pop your avocados into a bowl and smush up adding all your ingredients ( use half the lime juice first) hold back the coriander until last and sprinkle over when done, check the limeyness of the guac and add more to your taste or not its up to you .
Simple Tomato Salsa
Ingredients
4-6 medium tomatoes, peeled and finely chopped ½ red onion, very finely chopped
1 small garlic clove, chopped
small splash white wine vinegar
½ lime, juice only
½ bunch coriander, roughly chopped
Method
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl.
Stir then refrigerate until ready to be served
Baked Potatoes
Ingredients
Potatoes Big ones !
Method
Oil and season lightly with salt and bake in an oven for around an hour And that’s really all I have to say on that .
Additional Ingredients
Grated cheese im using a plant based mozzarella Sour cream dressing ( im using a plant based one )
Method
Take your baked potato and cut approx over half way we want to create a deep cup .
scoop out the inside and mash with a little dairy free spread and seasoning and leave to one side fill you potato cup half way with the chili and pop in a little cheese bomb and cover over with some more chili just below the top because we will now add the mashed potato we scooped out a while ago. Now we pop into the oven at 180 or gas mark 4 for about 20/25 mins to hot all the way through .
once out to oven top with your fresh guacamole and salsa and drizzle with a little sour cream dressing and your sorted the match ...
TIP if you bake small potatoes you can make little bombs of flavor to serve as party food for the match ....enjoy
