As it has been far too many weeks since I blogged one of my own recipes I must write up the Mexican inspired feast we enjoyed for dinner this evening, which consisted of:
- Three Bean Chili
- Tomato Salsa
- Home-made Tortilla Chips
- Veganised Sour Cream
As it’s the wrong time of year to buy good avocados I left out Guacamole this time, but promise to blog this come springtime. We had all of the above with wholegrain rice (which is a personal preference, white rice suits most palates & is far less of a burden to cook).
So in order of preparation, here goes:
Three Bean Chili
- 1/2 cup luke warm water
- 1 large onion, sliced
- 4 cloves of garlic, chopped
- 2 large bell peppers, seeded and chopped
- 1/2 teaspoon dried red chili flakes
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 1 can chopped tomatoes
- 1 can kidney beans, (drain and rinse)
- 1 can pinto beans, drained and rinsed
- 1 Tbsp. of dark brown sugar
- 1 cup frozen sweetcorn (or fresh if available)
- 1 Tbsp. of Tomato Puree/Paste
- 2 Tbsp. chopped fresh parsley (to garnish)
1. Heat 1/2 cup of water in a large, heavy bottomed saucepan, when the water begins to sizzle, add the sliced onions and chopped garlic. Stir until the onions are soft.
2. Add the bell peppers and chili flakes, coriander, and cumin, and cook, stirring, for a further 5 minutes.
3. Stir in the tomatoes and puree, allow to boil then lower heat and simmer for 5 minutes.
4. Now stir in all beans, corn and brown sugar and allow to simmer on a low heat for 15 – 20 minutes before serving.
Tomato Salsa Recipe
- 3 medium tomatoes, roughly diced
- 1/2 onion, finely diced
- 1 jalapeño chili pepper (seeds removed), finely diced
- 2 Tbsp.of Lime Juice
- 1/2 cup fresh chopped coriander
- Optional Salt and pepper to taste
- Coriander or parsley leaves to garnish.
Combine all of the ingredients. Taste. If the chilies make the salsa too hot, add more chopped tomato, if not hot enough, add some ground cayenne pepper (1/4 teaspoon, or to taste).
Home-made Tortilla Chips
- 6 – 8 large corn tortillas
- Nonstick cooking oil (if possible in a spray bottle)
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- 1/8 tsp. chili powder
- Preheat oven to 350ºF
- Mix spices together.
- Coat or spray each tortilla with cooking oil, then sprinkle each with spice mix.
- Stack the tortillas one on top of the other and cut into quarters or eighths. Layer on parchment sheet and bake for 10 minutes at 350 degrees.
- 125ml Alpro or Provamel Soy Cream
- 3 Tbsp. lemon juice
- 2 cloves of garlic (well crushed)
- 1/4 tsp. onion powder
- 1 teaspoon dijon mustard
- Fresh mixed herbs or dill (optional)
- Mix, or whisk, all ingredients together (excluding herbs, if using) until well combined.
- Add herbs and serve (if using dried herbs, allow to sit for 5-10 minutes before serving).
Veganised cheese nachos to come…