plant-based recipes and mindful living

A Perfect Autumnal Recipe

I used to be the sort of person that scoffed about Vegetarians let alone Vegans! “Who in their right mind would want to give up meat let alone cheese or mayonnaise!!!?” Then I slowly started to think I could go Veggie but the smell of meat would lure me back within a day of that thought. When Amy became vegan I thought she had gone mad. I mean, I totally agreed with her reasoning but thinking about changing my eating habits all seemed a bit too much effort for me and being a Vegan just seemed a little too out there!  “Good on her” I thought, ”but Veganism isn’t for me”. Then a few months later a switch in my brain just clicked, I declared myself Vegan. Recently I watched this film called ‘Earthlings’ and it has confirmed with me that I made the best decision. I recommend you watch it, but it is not an easy one to sit through.

I made the following recipe earlier this year using a massive hunk of beef and my friends described it as the best chilli ever!  This veggie version is so much cheaper and tastes so good.

I made this version a week or so ago when I had a day off work. I slow cooked it for about seven hours. Boy oh boy did it taste good!  This is just too delicious not to share and i think it would make a perfect dinner for Bonfire night, poured over a baked potato or with brown rice. (I think a potato works better for the 5th November – don’t you?)

photo 2-20

photo 1-20

I adapted this recipe from the Wahaca book; Mexican Food Made Simple.

Vegan, bean chilli

1 large onion
4 garlic cloves
2 tins of beans (I used kidney & cannellini)
2 tsp cumin
1 cinnamon stick
2 tsp all spice
3 bay leaves
2 tsp dried oregano
2 fresh chillies
2 tins of tomatoes
2 tbsp tomato ketchup
2 tbsp brown sugar
2 tbsp balsamic vinegar

In a large pan sauté your onion and garlic for about 10 minutes, add your spices and chillies and cook them off for a few minutes. Add the ketchup, sugar, vinegar, beans and tomatoes and put on a low heat, throw in the bay leaves, oregano and cinnamon stick. You can cook it for as long as you want really although the longer the better! An hour is probably minimum, the longer the more mature and flavoursome it becomes! If you have one of those fancy pants slow cookers just chuck it in there before work!

This is such an easy meal to make and you will definitely get some compliments to the chef for this one!


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