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

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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

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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