Suma Bloggers Network - Adzuki & Beluga Chili

I hope you celebrated New Years Eve in style and thanked 2015 for everything that it gave you or celebrated all that it threw at you which made you stronger? I trust 2016 is already being kind to you, have you made plans how you are going to follow your passions?

I've been busy with my aromatherapy assignments about the cardiovascular and lymphatic systems and the associated pathologies. I must admit I am finding being a student rather demanding but it has been a few years since I was last at University! It is proving very interesting learning about all the horrible pathologies that are out there. Reading about these just strengthens my views about healthy living, in mind, body and spirit.

I have yet another chilli recipe for you today, using the ingredients from Suma. 

I have lots of chilli recipes on this blog and have realised that it is one of my all time favourite dishes. All recipes are a little different and this one is too.

Click on the links below for all the different chilli recipes here:

• Adzuki and Sweetcorn Chilli
• Black Bean and Spinach Chilli
• Chilli Non-Carne
• Hodmedod Bean Chilli
• Winter Wellness Chilli

Adzuki Bean and Beluga Lentil Chilli - 4 Servings

Ingredients
1 Dessert spoon coconut oil 
1 Onion, finely diced
1 Orange/Red pepper, finely diced
4 Garlic cloves, minced
1 Tin Suma organic chopped tomatoes
1 Tbsp Tomato puree
1 Tsp Vegetable bouillon powder
150ml Water
1 Tsp Balsamic vinegar
1 Tin Suma organic beluga lentils
1 Tin Suma organic adzuki beans
4 Tbsp Nutritional Yeast
Spice Blend
2 Tsp Ground cumin
1 Tsp Smoked garlic
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Coriander
1 Tsp Cocoa powder
1 Tsp Dried parsley
1 Tsp Crushed chilli flakes
1 Tsp Onion granules
½ Tsp Turmeric
½ Tsp Salt
½ Tsp Black pepper

Method

1) Prepare your spice blend, combine all ingredients in a small bowl.

2) Melt the coconut oil in a large pan over a low heat.

3) Sauté the onion until translucent, about 10 minutes, then add the diced pepper and cook for another 5 minutes.

4) Add the minced garlic and cook for another minute stirring all the time so the garlic doesn't catch.

5) Add the spice blend and keep stirring and cook for 30 seconds.

6)  Mix the vegetable bouillon powder with the water to make your stock.

7) Add the chopped tomatoes to the pan and stir to combine. Add the vegetable stock and cook until bubbling. Turn down the heat and cook for 10 minutes or until the sauce has thickened.

8) Add the tomato purée and balsamic vinegar and give everything a good stir.

9) Drain and wash the beluga lentils and adzuki beans and add to the chilli sauce and  stir to combine. Cook for another 10 minutes until the beans and lentils have warmed through and taken on the flavours of the chilli sauce.

10) Add the nutritional yeast and stir to dissolve into the sauce.

11) Serve in bowls topped with guacamole or on top of cooked quinoa or a mixture of wholegrain rice and wild rice.

Remember to follow your passions and live the life you've always dreamed of!

Jasmine x

Black Bean and Spinach Chilli

On the way home tonight I popped into Tesco and I arrived just at the right time, the knocked down veg was being put out and price stamped! I couldn't believe it, I picked up a bag of spinach for 10 pence, bargain or what! I also picked up a few other vegetables and salad items for knock down prices too. Talk about being somewhere at the right time! :o)

On the bus home I was thinking of what I could cook up with my spinach bargain, the bus was cold tonight and I was craving some warmth, curry? chilli? fajitas? I settled with chilli and my mouth was watering thinking about it!

I soon knocked this up when I got in and I savoured every mouthful, the chilli worked its magic and warmed me up from the inside out.

Ingredients - serves 3-4
1 Tbsp Olive oil
1 Onion, finely diced
1 Green pepper, finely diced
3 Cloves of garlic, crushed
1 Tin black beans, drained and rinsed
1 Tsp Smoked garlic
1 Tsp Hot chilli powder
½ Tsp Dried cumin
200g Spinach, chopped
1 Tin chopped tomatoes
½ Tsp Salt
1 Tsp Balsamic vinegar
1 Tbsp Tomato purée

Method
Sauté the onion and green pepper in the olive oil for 5 minutes.

Add the garlic and sauté for another minute, being careful not to let the garlic burn.

Add the black beans and stir through. Add the smoked garlic powder, hot chilli powder and dried cumin and stir again. Sauté for another minute, stirring all the time.

Add the spinach to the pan and stir through before adding the chopped tomatoes and stirring again. Leave to simmer for 8 minutes, stirring regularly to ensure the mixture doesn't stick to the bottom of the pan.

Add the salt, balsamic vinegar and tomato purée and simmer for another 2 minutes.

Serve with wholegrain rice.

 Jasmine x

Refried Black Badger Peas & Hodmedods Review

Recently I was asked if I would like to review Hodmedods, a company that sell British beans and peas. I jumped at the chance especially when I saw they sold a pea called black badger! They sounded so intriguing, I just had to check it out.

Hodmedods source produce from British farms and are particularly interested in searching out less well known foods. I'm ashamed to say I had not heard of the black badger pea before. Their range is growing all the time and currently they have the following products:

• British Grown White Quinoa
• Canned Baked Beans 
• Canned Whole Fava Beans
• Vaal Dhal
• Split Fava Beans
• Whole Fava Beans
• Black Badger Peas
• Kabuki Marrowfat Beans
• Split Yellow Peas
• Split Green Peas
• Whole Yellow Peas
• Large Blue Peas

The range won't stop there either, they have big plans to launch other beans such as red fox peas, ying yang beans and Gog Magog beans. See what I mean don't they all sound so intriguing?

If you're stuck for ideas what to make with their peas and beans there website has lots of recipes for you to try. Go check it out here 

The great thing about dried beans and peas is that they store for longer periods of time. I used to be put off with the cooking time needed for dried beans but now I have my freezer it's a doddle. All I do now is soak the beans over night, then cook as per the packet instructions the next morning, drain and then freeze into small portions. Then, when I want to use beans in a recipe I just open my freezer and take out a portion. Easy!

I couldn't wait to get stuck in and the first dish I made was my take on refried beans using Black Badger Peas.

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Refried Black Badger Peas

Ingredients  

100g Black Badger Peas
1 Tsp Bicarbonate of soda
1 Onion, finely chopped
1 Garlic, minced
¼ Tsp Salt
½ Tsp Cumin seeds
1 Tsp Dried coriander
1 Tsp Chilli powder
Juice ½ Lemon

Method
The night before prepare the Black Badger peas by soaking in water. The next morning rinse and add to a saucepan with clean water and the bicarbonate of soda. Bring to a boil, cover and simmer for 45 minutes. Leave the lid tilted as they easy boil over.

Once cooked, drain and set to one side whilst you prepare the remainder ingredients.

Fry the onion in a little oil for 5 minutes or until translucent, add the garlic and fry for another minute. Stir through the salt, cumin seeds, coriander, chilli powder and lemon juice.

Add the beans and stir to combine, cook for another 5 minutes stirring all the time being careful not to let anything burn.

Transfer to a blender and blitz to your desired texture. The refried Black Badger Beans will keep in the fridge for 3 days if they last that long!

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I, for one will never buy refried beans again, the Black Badger Beans make a fantastic refried bean puree.

The next dish I made was a chilli, how could I not? I mean, all those fancy beans were just dying to be made into a chilli to warm me up!

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Hodmedod Bean Chilli

Ingredients 

100g Kabuki Peas
100 Fava Beans
100g Soya mince
1 Onion, diced
1 Red pepper, diced
1 Tsp Cumin seeds
1 Tsp  Ground coriander 
1 Tsp Paprika
1 Tsp Smoked garlic
½ Tsp Salt
100l Water
1 Tin plum tomatoes (400g)
2 Tbsp Refied Black Badger Peas

Method

As with the Refried Black Badger Peas, you will need to soak the Kabuki Peas and Fava Beans over night.

Drain the peas and beans and cook as per packet instructions. Drain and set aside, I cooked more than this recipe needed and froze the rest.

Fry the onion in a little oil for five minutes or until translucent. Add the pepper and cook for another 3 minutes.

Add the soya mince with a little water to stop it sticking.

Add the cumin seeds, coriander, paprika, smoked garlic and salt and stir through until combined, cook for another minute. Add the tin of plum tomatoes and the 100ml water and stir through, breaking up the plum tomatoes as you stir. Cook for another 5 minutes.

Add the beans and cook for another 5 minutes. Add the refried Black Badger Beans and stir into the chilli, this will thicken the chilli slightly. Cookfor another 5 minutes or until everything is cooked through.

Serve with rice.

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Hodmedods snacking range is also delicious, I've been lucky enough to try Horseraddish roasted peas, unsalted roasted fava beans, lightly sea salted roasted peas and lightly sea salted roasted fava beans. Great for Christmas nibbles!

Specials Board: Chilli Non-Carne

Chilli Non-Carne & Vegan Mofo Day 26

Two days ago I posted my recipe for Spaghetti No-Bolognaise which used some of my homemade tomato sauce. The No-Bolognaise will easily serve 6 people but I halved it and we ate two portions of one half, leaving a portion as leftovers. Tonight this left over portion was made into a chilli!

This recipe is super easy as all the hard work has already been done, so its great for a midweek meal. 

Ingredients 

1 Portion of No-Bolognaise
1 Tin Kidney beans in chilli sauce (395g)
1 Tin Baked beans (415g)
1 Tin Sweetcorn (198g drained)
400ml Homemade tomato sauce
2 Tsp Cumin
1 Tsp Smoked Garlic powder
1 Tsp Hot chilli powder
1 Tsp Cocoa powder
Black pepper, ground
Rice to serve

Method

Add all the ingredients to a saucepan, and mix thoroughly so everything is distributed evenly. Bring the chilli to a simmer.Cook your rice as per the packet instructions. Your rice and chilli will be ready at the same time! Easy!

I served mine with a smiley face of vegan mayonnaise! Coz its Friday!

Specials Board: Camp Dinner - Adzuki & Sweetcorn Chilli

A few days ago I posted my first camping recipe - Courgette & Onion Quesadilla's and if you make these you might find that you have some refried beans left over. Well, not being one to waste anything the remainder of the refried beans can be used in this recipe. If you have more than the recipe calls for don't worry add whatever you have.

I have been known to make the whole dish before I go camping and ask my Mum to freeze the chilli for me (remember I have no freezer). Once frozen it can be used as an ice block for your cooler box and once thawed you can then heat it up for dinner. Nice tip eh?

If you're planning on making this whilst you are camping another good tip is to make up the spice blend before you go and then you won't need to carry lots of jars with you. Remember to make a note of whats in the jar so you don't get confused between the hotpot spice blend and this one!

Ingredients - Serves 4-6 

Spice blend
1 Tsp Cumin seeds
2 Tsp Garlic powder
½ Tsp Oregano
½ Tsp Ground coriander
2 Tsp Paprika
½ Tsp Ground cayenne
¼ Tsp Salt
½ Tsp Black pepper
Chilli
1 Tbsp Olive oil
1 Onion, diced
1 Red pepper, diced
1 Courgette, diced
200g Mushrooms, diced
1 Tin of tomatoes
2 Tbsp Refried beans
1 Tin Adzuki beans, washed & drained
1 Tin sweetcorn (small)

Method
First make up your spice blend. Add the cumin seeds to a pestle & mortar and grind to a fine powder, add the remainder of the spice blend ingredients and mix. Tip into a small jam jar and set aside.

Fry the onion in the olive oil for 4-5 minutes or until translucent, add the red pepper and fry for another 2 minutes. Add the courgette and fry for a further 2 minutes before adding the mushrooms. Continue to cook for another 2-3 minutes.

Add the spice blend (as much as you fancy) I actually use all of it as its not that hot. If you like things hot add more cayenne pepper or add chilli powder to the blend. Stir to combine everything.

Add the tomatoes, refried beans, adzuki beans and sweetcorn and stir to combine everything. Make sure the refried beans are fully incorporated into the mixture. Bring to a simmer and cook for another 5 minutes.

Serve with corn chips, pitta bread or taco shells. I boiled up some pasta and mixed into the chilli.

Asian Fusion Salad

Here is the last recipe from the February Menu I posted at the beginning of the month, Asian Fusion Salad. I don't normally like fruit in savoury dishes, pineapple on a pizza is a no no, but I need to push my taste boundaries and so I included a fruit in this dish. I was absolutely amazed with the results, I ended up making more dressing just so I could dip more plums into it! Now that is progress!


                                                         Ingredients - serves 2
Marinade:
1 Tbsp Sesame Oil
1 Tbsp Soy sauce
Dressing:
2 Tbsp Sesame Oil
1 Tbsp Chilli oil
2 Tbsp Sweet chilli sauce
1 Tbsp Lime juice
Salad:
100g Mixed leaf salad
2 Choi Sum, finely shredded
1 Red onion, finely sliced
4 Cherry tomatoes, sliced
1 Carrot, cut into matchsticks
2 Victoria plums, quartered and sliced
2 Tbsp Fresh coriander, finely shredded
1 Block Smoked Tofu

Method
First, drain the tofu and press for at least half an hour to remove the excess moisture. Once the tofu has been pressed slice into 6 slices. Pour the marinade ingredients into an oven proof dish and mix to combine. Add the tofu and turn so that both sides are coated with the marinade. Bake in a moderate oven for 15-20 minutes, turning once.

To make the dressing  comibine all the ingredients into a small jam jar and shake vigorously (after putting on the lid of course) so that all the ingredients amalgamate. Put to one side

Arrange the salad leaves on two plates and top with the red onion and choi sum. Add the tomatoes, carrots and plums and sprinkle with the coriander. 

Once the tofu has cooked, cut each slice in half and arrange on top of the salad. Garnish the salad with a twist of cucumber if you wish and pour over the dressing.

Enjoy!

Other February Menu recipes include:

• Chicory, Pear & Walnut Salad
• Curried Parsnip Soup
• Spinach & Sage Soup
• Stuffed Nutty Peppers
• Spinach Pasta Topped Mushrooms
• Vegetable Stacks with a Homemade Tomato Sauce
• Mushroom Risotto
• Spinach and Mushroom Pie
• Creamy Vegetable Pasta
• Three 'Cheese' Cauliflower & Broccoli Bake
• Chocolate Mousse

The menu for March will be posted soon, and there is so much to celebrate in March!

Butternut Squash and Lentil Curry

Tonight I was feeling totally different to last night and there was no way a simple salad was going to fit the bill tonight. I was craving something spicy, which wouldn't take long to cook, curry was the ideal meal. 

Unfortunately I hadn't any fresh chillis or ginger so I had to use dried, but it didn't effect the flavour at all. I've been put off in the past from not using fresh chillis and ginger in my homemade curries, I'm not sure why though. But tonight has changed my thinking and no longer will I shy away from using dried ginger in a curry rather than in just cakes!

Ingredients
1 small butternut squash or ½ a large one, diced
½ Cauliflower, cut into florets
2 Medium onions
1 Potato, cubed
5-6 Button mushrooms, diced
¼ Bag spinach, shredded
1 garlic clove, chopped
2 dried chillis, crushed
½ Tsp dried ginger
1 Tsp (heaped) curry powder
1 Tbsp (heaped) tomato puree
80g red lentils
1 Bay leaf
450ml Water
Olive Oil
Salt & Pepper


Method
Thinly slice the onions and saute in a little olive oil over a low heat for about 10-15 minutes. Add the garlic and saute for another two minutes. Add the dried ginger, crushed dried chillis, curry powder and tomato puree and stir through the onions. Add the butternut squash, potato, mushrooms and cauliflower and coat with the onion paste. Add the lentils, bay leaf and water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are al dente then add the shredded spinach and cook for two more minutes until wilted. Add salt and pepper to taste and serve over rice.

FRIDAY, 1 FEBRUARY 2013

Cowboy Stew Pasta

Just a quick post tonight as I'm off out with friends, something is better than nothing right? 

You'll remember the three bean chilli I made (and I made a lot) which hubby renamed cowboy stew. Well, even after the chilli and the cowboy stew topped jacket potato, I still had some left. It wasn't a vast amount so I heated it up and added a small carton of passata and some sweetcorn and mixed it through some pasta.  It was great heated up for lunch today!

3 Bean Chilli

Tonight, I was cooking under pressure, hubby was hungry and needed to be ready for his plans by 7:00pm. I was blogging, so he went and threw some sausages and chips in the oven. We always eat together if we're home and I had 20 minutes to think/create, prepare and cook something yummy for myself. My tinned cupboard was raided and I concocted 3 bean chilli, which hubby says looks like a cowboys stew. Whatever it looks like it was very tasty, quick and good for you.

Ingredients
1 red onion
1 white onion
1 clove of garlic
450g mushrooms
1 tin chopped tomatoes
1 tin black eyed beans
1 tin organic red kidney beans
½ tin baked beans
1 small tin of spicy refried beans
3 slices of jarred jalapeno's
2 tsp paprika
1 tsp chilli flakes
1 tsp chilli powder
½ tsp cumin
salt and pepper to taste

Method
Cut the onions into smallish pieces and fry in a little olive oil until translucent  add the finely chopped garlic and fry for a couple more minutes.
Quarter the mushrooms and add to the pan and fry for a further 5 minutes or until they start to release their juices.
Add the spices and stir in the chopped tomatoes.
Wash the beans under cold running water and drain, then add to the pan and stir to combine.
Finely dice the 3 slices of jarred jalapeno's and add to the pan, bring to a boil and simmer for 5-10 minutes. Serve with rice, mixed through pasta, over a jacket potato, or simply on its own. If you're feeling naughty it also goes very well with chips!

Vegan food review - falafels

Last Saturday I cooked with the Linda McCartney Sausages for the first time and reported that they weren't too bad. Click here to see the quick and easy dinner.

This has got me thinking and every now and again I will review a different product and report my findings. The idea is that I will investigate whether or not the processed/ready made food is a help or a hindrance in the kitchen especially when you need something quick and easy. 

Today I chose already made falafel and turned them into a spicy wrap with rocket, homemade tomato salsa, sweet chilli sauce and vegan mayonaise. The verdict - surprisingly tasty!

Place your wrap on a board and add the rocket a third of the way up. Cut the falafel's in half and place on top of the rocket. Spoon over the homemade salsa and trickle over the sweet chilli sauce and vegan mayonnaise.

For the homemade salsa you will need 2 tomatoes, 1 small onion and a small handful of fresh coriander. Finely chop the onion, tomatoes and coriander and put in a bowl. Add a little salt and freshly ground black pepper and mix to combine. If you wanted to use this as part of a Mexican spread just add a finely diced chilli to the mix.