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

Comments

Kath said…
Oh my word, I am drooling...I just fancy something spicy, I must make some chilli following your guide.
But I must confess I am an avocado junkie :-)
Jane and Chris said…
Flipping heck..why did I read this now? I'm hungry and waiting for hubby to finish work before we eat.
Jane x
Oooooh this post made my moth water! I'm going to try out your cornbread recipe, I love yeastless bread recipes, I don't often have the time or patience for all that kneading and waiting for it to rise!
Mrs Thrifty said…
Wow that does look good and I am going to try the corn bread as soon as I have a minute xxx
Rebecca said…
That looks delicious x
Thanks Kath - I love avocados, but Sime & Hugo have never been fans.

Kay :)
Thanks Sooz - It's really quick to make too!

Kay :)
Thanks Mrs Thrifty - It is good!

How was the oat milk?

Kay :)
Thank Becky - It was!

Kay :)