It’s amazing how little we know about what’s going on in the world and right under our noses, or is it because we would rather not know. Or is it what ‘they’ would rather us not know? I have just begun the transition to veganism. I have to admit I went off red meat a… Continue reading Glutenfreevegan – my new journey begins!
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.
- 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
- 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 ♥
Hello everyone out there in the big wide blogging world. I’m afraid I have been a little off my blogging game of late. I haven’t blogged for weeks!
I think there are a number of reasons, one being that Spring has sprung and I have a renewed vigour for road cycling, I have got a bit obsessive for cycling the hills around town. Also, I haven’t had the enthusiasm to bake new things, not that I haven’t been baking, I’m always cooking up something or other but I just haven’t blogged about them.
So, when I was visiting my Mum the other weekend, we were in town and I was perusing the cook books in WHSmith and came across this little number
I flicked through it and thought, yes, I like a lot of these recipes and I fancy giving them a go. The book is a traditional baking book, in that it uses good old fashioned ingredients like sugar and golden syrup, so it’s not for those ‘sugar free’ fans out there! I also like the fact that she uses Dove Farm flours, which are easy to buy in the supermarkets.
I made my first bake from the book today – Muesli cookies and they came out perfect. They were delicious, didn’t taste ‘gluten-free’ and I substituted the butter for Pure vegetable spread so that they are suitable for Vegan. They made loads, so I took a small pile round to my daughter, who is vegan, and she woofed them down. I shall be trying out many more of the recipes, so watch this space ♥
Last night the men in our lives were out and about in town with their respective amigos, so my daughter, Faye, came round and we decided to have a cook off and then settle down to watch the film The Dressmaker. A proper girls night in! … Continue reading
This weekend, my daughter and I spent the weekend in London. We packed in as much as humanly possible in the two days that we were there. … Continue reading
My daughter asked me if I could make her some vegan chocolate cakey. So I trawled through the internet and my cook books for inspiration and eventually found a recipe for chocolate banana muffins in ‘Kitchen by Nigella’, I’ve had this book for years and I have made many of the recipes. … Continue reading
I have tried several recipes for energy bars and this is the one that all the family like. My daughter has just recently chose to go vegan and so this ones for her…
- 125g Apricots (roughly chopped)
- 150ml orange juice
- 50g Coconut oil (or 50g butter for not vegan)
- 75g maple syrup (or 75g runny honey for not vegan)
- 150g unrefined cane sugar (demerara)
- 175g Pure gluten free porridge oats
- 50g sultanas
- 75g pecan nuts
- 50g mixed pumpkin and sunflower seeds
- 25g sesame or other seeds (eg linseed)
- Line a square ‘brownie’ tin (approx. 9inches) with baking parchment
- Oven temp – 190c/375c/gas mark 5
- In a large saucepan bring the apricots and orange to the boil and simmer gently (uncovered) for about 20 mins so that the apricots are soft then blitz them in a food processor to make a puree
- Put puree back in saucepan and add the coconut oil, maple syrup and sugar. Cook over a low heat for about 5 mins to dissolve the sugar – keep an eye and stir occasionally
- Stir in the remaining ingredients. The mixture will be quite sticky
- Spoon into the lined tin, level the sticky mixture and press down, I find using the back of a fork better as it sticks to anything else.
- Bake for 15 minutes, check if done, if it still seems a bit goey in the middle give it another 5 mins. You may have to flatten it down again.
- When done allow to cool in the tin, then turn out, remove lining and cut into whatever size you want.