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Spiced Up Leftovers

We often turn leftover pasta sauce into a chilli...
We added some quinoa, tofu, more kidney beans & a fresh chilli.

Then instead of  serving it with cornbread...

We topped the chilli with it... 

Added some pumpkin seeds...

And baked it in the oven for 30 minutes.

Cornbread
150g polenta
100g whole wheat self-raising flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon ground linseeds
1 tablespoon freshly chopped parsley or coriander a teaspoon of the dried leaves
1/2 teaspoon cayenne powder
2 tablespoons agave syrup
2 tablespoons apple purée
250ml plant milk

Method
Line a 20cm tin if baking separately.
Preheat oven to a medium temperature (180C).
Mix all the ingredients together in a bowl until it has become like a thick batter.
Transfer into the tin or spread over pie filling.
Bake for 30 minutes.

Chilli Pie...

With all the trimmings...

In between jobs yesterday.

We're off again in a few minutes....

Have a lovely weekend!
Kay & Sime
xx

Comments

just Gai said…
I remember following a Nigella chilli recipe that involved a cornbread crust. I liked that bit of it but not the chilli made with cocoa powder, which I realise is traditional, but which didn't tickle my tastebuds. I've often thought of trying it again without the cocoa. It's just the kind of dish you need when the nights draw in.
Kath said…
Cor, yummee! I would not have thought to sprinkle pumpkin seeds on the top!

This time of year I always think of all the wonderful pumpkin flesh that gets binned when people hollow out their jack o lanterns.

Riverford are doing a squash box and I've got one ordered for next week- can't wait!
That looks yummy. You eat so well, just great ingredients.

I really should employ you as my nutritionist. :)

Sft x
Catherine said…
Gosh - this looks terrific! Healthy and simple. I like it!
xo Catherine

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