Broccoli & Kidney Bean Chilli

Broccoli & Kidney Bean Chilli

I made this super tasty meal today all from ingredients I had in my freezer and cupboard. I really fancied rice too so this is what I came up with. 

(Serves 1)

Ingredients:

6 florets of frozen broccoli

1 can kidney beans 

1 tbsp tomato purée 

1 tsp chilli powder

1 tsp curry powder 

100g rice 

1 tbsp flour (gf or wheat) 

Boil the kettle and in a pan add the rice and in another pan add the broccoli, beans (and juices), spices and tomato purée. Pour the boiling water over the rice until well covered (about 300ml) and also fill the other pan too until well covered. Bring both to the boil and simmer until cooked (about 12 minutes). In a cup add the flour and mix with cold water to form a runny paste and stir into the sauce. This will thicken it.  Once the rice is fluffy and broccoli tender serve! 

Hope you enjoy!

Lots of love,

Robyn x

Simple Pasta Chilli!

Simple Pasta Chilli!

Today I wanted to make a tasty meal but I had no fresh veg left. However, I did have some basics including a can of kidney beans, some frozen sweetcorn and some wholemeal pasta. This is what I came up with! 

(Serves 1-2)

Ingredients:

100g wholemeal pasta (gf or wheat)

100g frozen sweetcorn

1 can kidney beans

1 tbsp tomato purée 

1/2 tsp mixed herbs

2 tsp chilli or curry powder 

1 tbsp flour (gf or wheat) 

Boil the kettle and weight out the pasta in the pan. Once the water is boiled pour over so just covering and cook on high heat until soft - about 10 minutes. Meanwhile, in another pan add half full of boiling water, the sweetcorn, tomato purée, herbs, chilli powder and the whole can of beans including the liquid, simmer. Mix the flour with some cold water to form a paste and mix into the chilli mixture (this will thicken the sauce). Then once the pasta is cooked and chilli is hot serve! I topped mine with some nutritional yeast. 

This was so quick and simple and what's even more great is that if you have these basics in your cupboard and freezer you can make it whenever you fancy it! Let me know what you think in the comments. 

Have a wonderful happy day. 

Lots of love,

Robyn x

Chilli Non Carne!

Chilli Non Carne!

(Serves 4-5)

Ingredients:

1.5 cups white rice

6 mushrooms

2 tomatoes

1 red pepper

3 carrots

1 yellow pepper

1 red onion

1 can sweetcorn

1 can red kidney beans

1 can baked beans (rinsed)

1 can plum tomatoes 

2 tsp dried mixed herbs 

3 tsp mild chilli powder

1 tsp cumin 

Finely dice the mushrooms, tomatoes, onion, peppers and carrots. In a large wok add the carrots, mushrooms, onion and tomatoes and stir fry with a little water until fairly soft, then add the peppers, dried mixed herbs, chilli powder and cumin, stir fry further and then add the can of tomatoes, sweetcorn and beans. Continue to cook on low to medium heat until well combined (about 20 mins), taste and then serve! Meanwhile, add the rice to a pan, rinse, bring to the boil and simmer until sticky and fluffy (about 15 mins). Dish up and enjoy! 

Like to watch my video? http://youtu.be/cGywYqWpVB8

Sweetpotato and Lentil Stew

Sweetpotato and Lentil Stew

Ingredients:

(Serves 2)

1 large sweet potato

1/3 cup red split lentils

1/3 head Chinese cabbage

250g baby plum tomatoes

5 sprigs fresh parsley 

4 large handfuls of spinach (mine was homegrown) 

Spices:

1/3 tsp Fennel seeds

1/3 tsp cumin

1/3 tsp curry powder

1/3 tsp ginger 

1 tsp dried rosemary 

In a wide based pan add the sweet potatoes roughly chopped, rinsed lentils and diced Chinese cabbage. Add enough water so that all the veg are just covered. Bring to a boil and simmer with a lid. Meanwhile slice up the tomatoes, shred the spinach and finely chop the parsley. Set aside. Once the stew has combined and looks creamy (about 15 minutes) using a folk mash the sweet potatoes into the remaining liquid, add the spices and stir in. Continue on medium heat for another 5-10 minutes and serve. Tastes even better left to stand for a while 😋 

Sweetpotato and lentil stew a perfect high carb vegan meal. 

Winter Solstice Sunset Rice

Ingredients

(Serves up to 4)

3 Beetroot 

1/2 Butternut squash

3 Parsnips

1 Leek  

3" Ginger 

1/2 tsp Chilli flakes 

1 tbsp Lime juice 

3 cups (dry) thai fragrant rice 

1 tsp turmeric 

1 tsp cumin 

In a large pan of 1 litre water add peeled and chopped beetroot, butternut squash and parsnips. Bring to the boil and simmer. Add chopped leek, ginger and the chilli and lime. Cook until soft then using a hand blender blend until smooth or slightly chunky. 

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, add the turmeric and cumin, simmer for 10 mins. 

Serve :) 

Cassava Noodle Stew

Ingredients;

2 celery stick

4 medium carrots

10" cassava 

2 large cooking apples

1 packet rice taghletteli noodles

2 Plantain (when skin is black tastes best) 

1 courgette 

 

Spices:

1/2 tsp ginger 

1/2 tsp cumin 

1/2 tsp turmeric 

1/2 tsp aniseed star ground up in pestle and mortar 

Sprinkle of chilly flakes to taste 

Bring to the boil 1 litre water, add chopped celery and carrots. Peel and roughly chop the cassava and add. Then core and chop the apples and add along with all the spices. Cook until soft and a nice curry sauce forms. Whilst cooking, peel plantains, slice in half and place in a frying pan along with a thin layer of water. Allow to steam covered for about 10 minutes adding more water if needed, until soft and bright yellow. Meanwhile, in a large bowl or pan cook the rice noodles (follow packet instructions) usually you pour boiling water over them and allow to sit for 10 min or more depending on thickness, then serve immediately. Spiralize a courgette on the side for a fresh crunch. And serve it all up :) enjoy. 

Robyn's Thai Green Curry

Ingredients:

(Serves 2-3)

1 mooli (30cm) *

1/2 Chinese cabbage head or bok choi 

2 large leaves spring green

1 leek

2 Tomatos

1 stick celery 

White green egg plant **

200g Thick rice noodles (aka rice sticks)

2 cups (dry) Thai fragrant rice

Spices:

1/2 tsp Ginger 

1/2 tsp Cumin

6 tsp Cardamom pods (grind up)

1/2 Turmeric

1/4 tsp Chilly flakes 

Bring 1 litre of water to the boil. Meanwhile, peel and chop mooli into rounds. Wash and chop up the chinese cabbage, spring greens, and leek. When boiling add mooli first (takes about 20 mins to soften), then add cabbage, greens, leek, noodles and spices. Cook for a few mins then with a hand blender, blend it all up. Add egg plant chopped into quarters, tomato and celery. Cook until soft about 10-20 mins. Cook the rice. (Follow instructions or check out previous posts ;) Then serve! Make sure you give yourself a nice big portion. 

* mooli is a mild-flavoured, very large, white East Asian radish. 

** white green eggplant is the size of a golf ball and is an essential ingredient in Thai curries (see my other blog for full details and pictures http://sweetsugarcrumble.blogspot.co.uk/ )

Mild Chickpea Curry

Ingredients:

(Serves 2)

1 large white onion

2 cloves garlic

1 large parsnip

2 large carrots

1 medium cooking apple

1/2 orange bell pepper

1 tin drained and rinsed chickpeas

1 tbsp tomato purée 

1 corn on the cob

4 cups rice (see previous post on instructions)

Fresh basil

Spices:

1/4 tsp Ginger

1/4 tsp Turmeric

1/4 tsp Cinammon

1/2 tsp Cumin 

Heated wok with 2 tbsp water, cover with lid. Peel onion, slice finely and dice garlic add to wok. Finely dice carrots and parsnip add to wok, cover. Steam, add more water if required. Finely slice apple and bell pepper add and steam for another 2 mins. Take off heat, add spices combined in pestle and mortar and the tomato purée, stir. Add 400mls water and chickpeas and simmer until bubbling, don't over cook, then allow to sit for 1 hour + (brings out the flavour). Reheat on medium, add corn on the cob and water if needed, cover and simmer for 12 mins while rice is cooking. Serve and top with fresh basil. Perfect!