This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal. Recipe…. Red Wine Risotto servings – 2 cooking… Continue reading Red Wine Risotto
Category: Vegan
Crispy ‘Cheezy’ Baked Asparagus
‘Tis the season for British Asparagus – Hoorah! Traditionally, the British asparagus season runs from St George’s Day on 23rd April right through to Summer Solstice on 21st June. We are very lucky that we have an established asparagus bed at the bottom of our garden, that was planted before we moved into our house… Continue reading Crispy ‘Cheezy’ Baked Asparagus
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Food Photography, Presentation and Knife Skills
In my previous blog I talked about the Vegan Natural Chef course I have enrolled in. The chef’s course is divided into five modules: One of which is Chef Techniques; which, amongst other things, includes knife skills, food photography and food presentation. Over the next couple of weeks, I hope to update you all on… Continue reading Food Photography, Presentation and Knife Skills
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Mixed Bean and Pepper Chilli
On a Monday evening my daughter comes round for dinner, before she and hubby go to Art class. They’ve been going for a few weeks now and enjoy the relaxation of doing Art and it’s a release from their hectic jobs.
Faye is a vegan , this is a great excuse for me to try out new recipes or make stuff up and also for me to have ‘Meat Free Monday’! I also wanted to make something that would be very easy so I wasn’t slaving over a hot cooker when I could also be spending a bit of time with Faye before she goes off with Dad!
For tonight, I fancied making a bean chilli. So when I was doing my food shop I came across a tin of Mixed Beans in a Spicy Tomato Sauce. I thought that this would be a great base to add to. The sauce itself does have a spicy flavour but I found it needed more ‘oompf’ so I added more chilli.
Well it turned out lovely and I would definitely make it again. It made enough for two decent portions and Faye took home the leftovers for her lunch tomorrow.
Ingredients
- tin of mixed beans in spicy tomato sauce
- tin of butter beans
- tin of chopped tomatoes
- 1 green bell pepper -chopped
- 1 red bell pepper – chopped
- 2 green jalapeno peppers – sliced (mine were home grown and not that hot, so you may want to change depending on the heat of your chilli)
- 1 onion – chopped
- 1 large clove garlic – finely chopped or use garlic press
- 1/4 tsp chilli flakes (or more if you want it hotter)
- 1 tblsp olive oil
- salt and pepper to taste
Next
- heat the olive oil in a large pan and add the bell peppers, jalapeno peppers and onions and cook gently for 5 minutes until soft
- add the garlic and chilli flakes and cook for a few seconds
- then add the mixed beans and tinned tomatoes and gently simmer for 10 minutes until it thickens.
- Add the butter beans and gently heat through for about 5 minutes, being careful that they don’t go mushy
- season to taste and serve with wholegrain rice with a dollop of mashed avocado mixed with lemon juice and black pepper
I hope you find this recipe useful, even If it gives you some inspiration to make your own version ♥
GlutenfreeSally 