Skip to main content

Chilli Non Carne Feast

We eat a lot of spicy food - though only Sime likes it really hot!

On Monday we made a big pot of chilli, which keeps the three of us going (literally) - full of fibre with fresh veggies & pulses!
 Wednesdays we have an organic veg & fruit delivery, so by the following Monday/Tuesday we're just using up what's left. This was our quick(ish) version...

We always start with chopped or sliced onions & simmer them in a little water for about 10 minutes.Then we added celery, carrots, butternut squash, ginger for another 15 mins.
Next we added a teaspoon each of smoked paprika, cumin & chilli powder & continued simmering for another 5 mins.
We then added mushrooms, green pepper, garlic & from the freezer (or you can use tinned) sweetcorn, kidney & butter beans. Plus 2 tins of chopped tomatoes - we turned up the heat & got it bubbling, then simmered again for 15 mins. We also added some chopped spinach, but Sime added it too soon & it disintegrated...
Just before serving is a good time for the spinach, plus salt & pepper or we use Herbamare.
Our longer version entails blended vegetables & sundried tomatoes to make a richer sauce, but I'll perhaps do a proper recipe for that sometime soon...

Brown basmati with a dollop of miso paste, which we mix through before serving.

I am a guacamole fan & have discovered an alternative to avocado because of it's fat content.
So this is made from peas...
12oz frozen peas, soaked in boiling water
4oz cucumber or you can use a red pepper, chopped
2 spring onions
2 cloves of garlic
1/2 tsp or more of chilli powder or flakes
1 tsp ground coriander
juice from 1/2 lemon or a whole lime
1 tbsp fresh mint, chopped
Salt & Pepper to taste
~
Drain the peas after about 10 minutes & keep a little of the water just in case.
Whizz up all the ingredients either in a blender, food processor or bowl & hand blend.
Add extra pea water if needed.

Salad with our broccoli & radish sprouts

Our Cornbread, another high fibre delight!

4oz Wholemeal Flour (we use bread flour)
4oz polenta
1 tbsp each of baking powder, ground linseeds (flax) & nutritional yeast flakes (Engevita)
1/2 tsp cayenne pepper
3oz butter beans
2oz puréed apple
1 tbsp fresh parsley
1/2 pint of milk (we use oat & almond milk)
1/2 tsp salt
Pinch of pepper
1/2 tsp wholegrain mustard
~
Mix together all the dry ingredients.
Whizz together the butter beans, parsley, mustard, milk, salt & pepper.
Gradually add the dry to the wet ingredients & mix well with a spoon.
Put into a 9 inch cake tin, we line it with greaseproof paper.
Cook 200C for about 30 to 40 minutes until starting to brown & a fork test will come out dry. 

It's really a meal in itself!

His & Hers piled up plates!
And less than 1 gram of fat each, which comes from the beans, almond milk & flour...

Enjoy!


Kay & Sime
xx
10 comments

Popular posts from this blog

Invisible Man

I love the summer. It's my favourite time of year. This year has been particularly bountiful with regards to long periods of uninterrupted sunshine and I have needed no encouragement whatsoever to step outside and sensibly and gradually expose my body to the rays. Over a period of many weeks I have gradually bronzed in a way that has been beyond my grasp for many years due to the whims and vagaries of the British summer. Finally, after careful immersion I have achieved a level of poise and confidence not unlike say mild smugness. Now don't get me wrong, it is by no means a deep tan, a swarthy layer of earthen masculinity but it is most definitely noticeable to those who may have whispered the words "pasty" or "wan git", It has been not just a surprise but a crushing blow then to discover that my new found glow has not only been completely ignored, but my lovely wife (who too possesses a not unenviable tan herself has been the centre of attention because of …

Being Grateful

We made a pact a few years ago that we would only leave Meadowcroft if we found somewhere really special to live. One of the most important things featured on both of our lists was to have stunning views, so when we found our French house - the view just blew us away!
We are still waiting for the sale to go through and so far, it's been nine months since our offer was accepted... The notaire discovered a slight glitch in that the terrace was actually owned by a neighbour. It was then agreed that the present owner of the house was to purchase the terrace and shortly before the sale went through the neighbour unexpectedly died... His estate is now being transferred to his brother, who is more than happy to sell the terrace and we have been asked if we would like to continue to wait. 
We are not in any rush and know that our little house will be worth waiting for...   Maybe the exchange rate will be more favourable by the time we go through the sale and in the meantime - we are maki…

Our Neighbours

The ladies next door have been giving birth in the field. Their babies are like any other babies - they sleep, they feed, they follow their mums everywhere, they run around, then fall asleep again.  These little beauties are completely unaware of their fate...


But we know...
And this is one thing which makes living here difficult.
How can people eat other beings without feeling terrible?  It just doesn't make sense.

Both the posters are from the Cornwall Vegans website.

If you are in Cornwall or will be on Saturday 22nd April - do support this event!
Perhaps you have been considering veganism - this Vegan Starter Kit will help you to get started and if you have any questions, need help or ideas for recipes - just ask, we are always happy to talk to folks who want to change their diet for the better.
And in case you haven't seen this on iplayer - Here is Simon Amstell's Carnage.
Please, please think seriously about the food you eat.  Do you want to support murder or compas…