Sweet Potato, Black Bean & Quinoa Chilli

Original recipe from The Kitchn, this was a delicious and simple recipe. I changed it a bit to use the slow cooker but you can do it on the stove also. I would leave out the spice for the kids but hubby loved it and he's definitely my toughest critic lol!

Sweet Potato, Black Bean & Quinoa Chilli

Ingredients

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well (soaked over night)
1 tsp ground chipotle chili powder
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
1 cup corn kernals (optional)
vegan sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)


Method


Slow Cooker Method 
Heat the oil in medium pan over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes.
Add garlic, chili powders, and coriander and stir for 1 minute.
Add onion mix to slow cooker.
Stir in the tomatoes with their juices, beans, and oregano.
Add 5 cups of water and cook on high for around 4-6 hours.
Once beans seem cooked, add the sweet potatoes, quinoa, corn and salt.
Leave slow cooker on high for another hour or so until sweet potato is cooked through but still firm and quinoa is cooked.
Add more water if the chili becomes too thick.
Season to taste with salt and pepper.
Serve with sour cream, cilantro, and green onion.

Stove Top Method
Heat the oil in a heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes.
Add garlic, chili powders, and coriander and stir for 1 minute.
Stir in the tomatoes with their juices, beans, and oregano.
Add 5 cups of water and bring to a boil, reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours.
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, corn and salt.
Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through.
Add more water if the chili becomes too thick.
Season to taste with salt and pepper.
Serve with sour cream, cilantro, and green onion.

The Mega Burrito Bowl

This is a makeshift version of the burrito bowl I always get when I go to Moe's. It's so delicious and filling and easily interchangeable depending on your taste preferences.Servings wise you get around 4 large servings here. Or 1-2 in my greedy ass case...

The Mega Burrito Bowl

Ingredients

Spanish Rice (I used black rice in this version and omitted the onions as I was already frying onion)
Black or kidney beans (already prepared - I cooked my black beans in vegetable stock)
Savoury Tofu Strips
1 onion, sliced
1-2 green or red peppers, cored and sliced thinly
10 medium sized white or brown mushrooms, sliced
1 tsp crushed garlic
1/2 cup sliced black olives
1 cup cooked corn kernals
Salsa of choice (I like it with pineapple, peach or mango)
Pico de gallo (mine was just chopped tomatoes, red onion, cilantro and lime juice)
Guacamole
Cilantro (to serve)
Lime wedge (to serve)
Oil for frying


Method

It's best to prepare the beans in advance as they can take a while unless you're using canned!
I prepared the beans, then the rice followed by the tofu and then set aside.

You can also make up your salsa, pico and guacamole in advance and refrigerate.
In a medium frying pan add 2 Tbls oil and fry the peppers and onion together on a medium heat until cooked through, onion should be clear, then set aside..
In a medium saucepan add 1 Tbls oil and fry mushrooms and garlic on a medium heat until mushrooms are soft, then set aside.

I like the cooked items to be warm when I eat this burrito bowl so I prepare each bowl with a serving of spanish rice (around 1/4 cup), beans (around 1/4 cup), mushrooms, onions, peppers, corn and olives and then microwave for 1 minute.
Then I top with the refrigerated items, pico (around 1/4 cup), salsa (around 1/4 cup), guacamole (pretty much as much as I feel like) and then serve with a sprinkle of cilantro and a squeeze of lime.

Savoury Tofu Strips

This is a great recipe for tofu that gives it more flavour to add to anything you like. Especially works well in Mexican style dishes such as tacos and burrito bowls!

Savoury Tofu Strips

Ingredients

1x 16oz tub of extra firm tofu
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp grated ginger
1 tsp minced garlic
1 tsp sambal olak or chili paste (opinional for spice)
1 Tbls rice vinegar or sake
2 Tbls oil for frying


Method

Drain and press your tofu for at least 10 minutes.
Meawhile mix together the dry spices.
When tofu is ready cut into thin strips, shreds, small cubes or crumble.
Heat oil in a large frying pan on a medium heat.
Add tofu and let brown for 3 minutes.
Add in dry spices coating well and fry for another few minutes.
Add in the ginger, garlic, rice vinegar and sambal olak.
Once tofu is nicely browned on all sides and covered in seasonings then remove from heat and enjoy.

Refried Beans from Scratch

I wish Id known how easy and delicious making your own refried beans was and I would've started a long time ago. I make a whole batch and freeze the rest.

Refried Beans from Scratch

Ingredients

1 lb dried pinto beans (or three 15.5oz cans)

1 onion, chopped

salt & pepper to taste

2 Tbls vegetable oil or shortening

Method

Soak beans over night.

Rinse and cover with water in a saucepan.

Heat to boiling then reduce to a simmer for about an hour, or until beans are soft.

While beans are cooking fry the onion on a meduim heat until they are clear and soft.

Add cooked beans, cooked onion, oil and salt & pepper to a food processor and blitz until smooth, a few chunks are ok.

At this point I freeze half of what I have made.

The remainder is used for Mexican dishes. for nachos and tacos I mix on a low heat with taco seasoning and a jar of salsa.

Easy Spanish Rice

I was kind of winging this based on a few different recipes I found online and then put it in the rice maker and it was super easy.

Easy Spanish Rice

Ingredients

1 cup rice of choice (I used Jasmine cause it was what we had)
vegetable stock - the amount you would normally use to cook rice which may vary if you are doing it on the stove, around 1 1/2 cups for jasmine rice, more for brown.
1 can chopped tomatoes
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
2 cloves of garlic
1 onion, chopped


Method

Fry up the onions first on a medium heat for around 5 minutes, until clear.
If using a rice cooker then transfer the onions to it, if cooking on the stove keep them in the pot.
Add all ingredients to the onions and stir to mix.
Cook in rice cooker or if doing on the stove top, bring to boil then simmer on a low heat until rice is cooked, stirring frequently to avoid burning.
Test rice and once done, serve. So easy!

Shown here with bean burritos :)

Tortilla Soup

This recipe is based on a recipe from Kathy Hester's The Vegan Slow Cooker cookbook. I changed it slightly so it's more like a Chili Soup but either way it was amazing. A thumbs up from the whole family...which rarely happens.

Tortilla Soup 

Serves 6+

Ingredients

1 Tb olive oil

1 medium onions, chopped

1 clove garlic, minced

28 oz. organic tomatoes (diced, crushed, or whole)

1/4 cup tomato paste

4 cups filtered water

1 tsp pepper

Salt to taste

1/2 lime, juiced

1 Tb cilantro, chopped

1 tsp cumin

1/2 tsp chili powder

1-2 cups vegan ground beef (I used Gardein)

1/2 avocado, chopped

1/4 cup tequila (optional)

Method

Saute onions in olive oil until transparent and then add garlic for another minute.

Add everything but the avocado and tequila. I didn't add the cilantro because I have haters in my family so I left it as an optional extra on the table.

Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust. 

Serve topped with fresh cilantro, avocado, lime wedges and corn chips.

Nacho Bean Bowl

This recipe from Teresa Cutter aka The Healthy Chef was made by me by a dear friend. It was so delicious!

  

Nacho Bean Bowl

Serves 6

Time it takes: 30 minutes

Ingredients

2 onions, chopped
1 clove garlic, smashed
1 red chilli, seeded and chopped (optional)
1 red capsicum, chopped
1 teaspoon ground cumin powder
1 teaspoon smoked paprika
1 bunch coriander
1 tablespoon grated ginger
100 g sweet corn kernels
400 g black beans or red kidney beans (cooked)
800 g sun ripened tomatoes (blended)
2 tablespoons tomato paste (no added salt)
Black pepper
1 avocado
200 g vegan natural yoghurt or cour cream (optional)

Method

Saute the onion, garlic, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.
Add the cumin powder,  tomato paste,  crushed tomato and beans.
Simmer over a medium – low heat for 20 minutes until thick and rich.
Season with plenty of black pepper and stir through coriander leaves.
Serve topped with avocado and a dollop of thick natural yoghurt.

White Bean & Pepper Jack Quesadilla

Great simple recipe for quick lunches or snacks! I adapted this recipe from Vegan Richa.
This will make 2 large or 4 small quesadillas.

White Bean & Pepper Jack Quesadilla

Ingredients

1 can great northern White beans 15 oz or about 1.5 cups cooked
1/4 tsp salt or to taste
2 tsps taco seasoning of choice
1/2 tsp cumin powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chipotle pepper powder
1/4 tsp black pepper
1/2 tsp each of oregano and parsley
1/2 tsp red chili powder (optional or to taste)
1 Avocado, sliced or mashed (or guacamole)
Vegan pepper jack or homemade pepper jack, shredded
Corn Tortillas


Method

Wash and drain the beans.
Toss the beans with the spices and salt in a bowl and keep, I processed them all smooth in a food processor.
Brush a little oil on the tortilla on one side and place on the grill.
You want your heat on a low-medium.
Add bean mix, cheese and avocado - unless you want to top finished quesadilla with avocado.
Top with another tortilla or fold.
Grill on both sides until the cheese melts. Around 3 minutes on each side.
You can make them before you put them on the grill if you like.
Serve with your choice of toppings...taco sauce, Tabasco, vegan sour cream, salsa etc

Gazpacho Soup

This is my favourite soup, it's like a soup made out of Pico De Gallo. Original recipe taken from Food Network - The Barefoot Contessa Cookbook. Gazpacho is a Spanish vegetable soup served cold. It's so light it's perfect for an appetizer.

Gazpacho Soup 

Ingredients

1 Avocado, chopped into cubes
2 Red Bell Peppers
1 container of baby tomatoes
1/2 red onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white or red wine vinegar
1/4 cup olive oil
1/2 Tbls salt
1 tsp ground black pepper
Coriander leaves/Cilantro, chopped (optional)


Method

Ina food processor gently process each vegetable separately but using the pulse button\ until chopped finely but not mushy.
Add vegetables in a large bowl and mix in all other ingredients.
Stir well, pour into airtight container or jug and chill before serving.
Best served the next day so the flavors have time to mingle.

Vegetable Fajitas

Fajitas are soooo delicious and fun to say! Not mention incredibly easy...
Instead of frying you can BBQ/char-grill your vegetables...yuuuum!!
Add whatever toppings you like, vegan sour cream or vegan shredded cheese etc
The marinade recipe is from Good Life Eats.

Vegetable Fajitas
Serves 4

Ingredients

2 large onions, sliced
4 large red bell peppers, sliced
4 (8oz) Portobello mushrooms sliced
Pineapple Salsa
Guacamole or sliced avocado
Corn or Flour Tortilla
2 Tbls oil for frying

For the Portobella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 - 3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika


Method

Whisk marinade ingredients together in a medium bowl and add mushrooms making sure they are all coated. Leave to marinade for 20-30 mins.
In a large frying pan add 1 Tbls oil and heat on a medium-high heat.
Add the onions and fry until soft and starting to brown.
Add bell peppers and fry until soft.
In a separate pan add 1 Tbls oil and fry the mushrooms on a medium heat until soft.
Remove from heat and place in a serving bowl.
Place some of the fried vegetables on one of the tortillas and top with salsa and guacamole/avocado slices.

Pineapple Salsa

This is a salsa that my husband made up and it's soooo delicious and and fresh!! Love it!
If you don't like it spicy then omit the jalapeno and chipotle peppers and just a little smoked paprika for the smoky flavor.

Pineapple Salsa

Ingredients

1 cup sweet corn kernals
5 tomatoes
1 large red pepper
1 red onion
1 jalapeno
1 can crushed tomatoes
15oz can of pinapple chunks (retain 1Tbls juice)
2 chipotle peppers
1 Tbls ground cumin
2 Tbls lime juice
black pepper to taste


Method

In a food processor blitz the onion, jalapeno pepper, chipotle peppers so they are finely ground.
Add red pepper, tomatoes and pineapple and processes with the pulse button so you have everything well chopped but still have chunks.
Stir in corn, lime juice, cumin and pineapple juice.
Serve with corn chips.

Jalapeno Poppers

This original recipe is from The Sexy Vegan's "The Cookbook" but I found the recipe on Sexy Vegan Mama.

Jalapeno Poppers
Makes 20 poppers

Ingredients

1 cup whole raw walnuts
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
Pinch of ground chipotle
1/4 teaspoon mustard powder
1/4 teaspoon salt, plus more as needed
2 tablespoons extra-virgin olive oil
1/2 teaspoon yellow miso
4 tablespoons water
1/3 cup canned mild green chiles (either whole or diced)
Pepper
10 jalapeno peppers, halved lengthwise and seeded (use latex gloves to avoid later eye stingage)
3/4 cup unbleached all-purpose GF flour
3/4 cup unsweetened nondairy milk
2 cups GF bread crumbs
Oil or cooking spray, for spritzing


Method

Preheat oven to 400F/200C and prepare a cookie sheet with foil and a light spray of oil.
In a food processor or blender, grind the walnuts, nutritional yeast, garlic powder, onion powder, turmeric, paprika, chipotle, mustard and salt into a fine meal.
Then add 1 tablespoon of the olive oil, the miso, water, and green chilis, and puree unil combined. Season with salt and pepper to taste. Stuff each jalapeno half with the walnut filling, until the stuffing comes to the top edges of the pepper.

For the breading station use two plates and a bowl.
Put 1/4 cup of the flour on one plate, season with salt and pepper, and mix.
Place your bowl next to that, add 1/2 cup of flour, and whisk in the milk until you have a smooth batter that's bit thinner than that of pancakes.
Season that with salt and pepper as well.
On the remaining plate, season the bread crumbs with salt and pepper.
Lightly coat each stuffed pepper with flour, then dip it into the wet batter, and then coat with the bread crumbs.
The filling is thick enough that it won't fall out; just be gentle during the coating process to ensure it stays put.
Place the stuffed and breaded peppers on your cooking vessel, give them a light spritz of oil or cooking spray, and bake until golden brown, 30 to 35 minutes.

Let cool for 5 minutes before eating. They go very well with homemade vegan ranch!

Mixed Bean Chilli

This is my husband's vegetarian chilli. It's as simple as throwing a whole lot of common ingredients into a slow cooker and letting the flavours fuse together. Obviously you can use dried beans but make sure they have soaked for at least 24 hours prior.

Mixed Bean Chilli

Ingredients

400g can kidney beans, drained and rinsed
400g can chickpeas, drained and rinsed
400g can black beans, drained and rinsed
300g can vegan baked beans, incdluing sauce (or home made)**
200g can diced tomatoes, with green chillies (green chillies optional)
2 x 400g can diced tomatoes (fire roasted)
400g can tomato sauce (tomato puree, not ketchup)
400g can sweet corn, including juice
1 can V8 juice
400g dry TVP (optional)
2 Tbls chilli powder
1 Tbls ground cumin
2 bay leaves
1 tsp paprika
2 tsp ground corriander seeds
1 Tbls dried basil
4-6 drops liquid smoke (no more) (optional)
1 tsp black pepper
1 1/2 tsp salt
1 clove garlic, crushed
2 cup water
1 onion, sliced


Method

Add all ingredients to a slow cooker and cook for 6-8 hours. Alternatively you could try and oven safe dish on 200F for the same amount of time but you wouldn't want to leave the house. If doing it on the stove top, fry onion first, then add all ingredients to an extra large pot, bring to boil then simmer on a low heat for 2 hours (testing the beans after that time).
With all methods stir occasionally. Remove bay leaves before serving.

**if you can't find vegan baked beans and don't want to make them you can just use pinto beans and add some ketchup, bbq sauce and some tomato paste.

Nacho Cheese Dip

This dip is a nacho flavoured cheese dip using Maple Spice's Homemade Cheese Slice recipe and mixed with salsa. If you have some of the slices made up already (even if frozen) just melt in the pan with the salsa.

Nacho Cheese Dip


Ingredients

30g vegan butter (2 Tbsp) I used Nuttalex.
30g plain GF flour (3 Tbsp)
1 cup unsweetened soy milk (240ml) - I used rice milk
¼ cup nutritional yeast
2 tsp tomato paste (puree).
¾ tsp salt
½ tsp garlic powder
1/2 sachet VegeSet (12g)
1 jar salsa


Method

Place the nutritional yeast, salt and garlic powder in a mortar and pestle and grind until the yeast is a fine powder (I just used a blender). Transfer to a small bowl and stir in the flour and vege-gel.

In another bowl whisk together the soy milk and tomato paste until the paste dissolves. Add to the dry ingredients and whisk really well until no lumps appear.

In a small saucepan add the vegan butter then pour over the mixture. Turn the heat to medium-high (I used my smallest element on high heat) and whisk all the while until the butter melts and incorporates into the mixture. Keep whisking until the mixture thickens and changes from a somewhat nothing colour to a vibrant orange. You can now change to a wooden spoon and keep stirring until nice and thick. It took 3 minutes for mine to get the the wooden spoon stage and another 3 minutes of simmering once thick. I kept the heat on high but again, I used my smallest element here.

Add in the salsa and transfer to serving bowl. Serve with corn chips or pour over nachos.

Baked Quinoa Chilli with Corn Bread

I adapted this recipe from  a recipe Vegan Chili Pone on Gormandize with A-Dizzle & K-Bobo's blog. So delicious, so easy and very light. This can easily be eaten in the warmer months. You could bulk it up with beans and vege mince for the winter months. I reheated this for 3 days and it was still delicious!

Baked Quinoa Chilli with Corn Bread
Serves 4-6

Ingredients

Chilli;

2 tbsp oil
1 large onion, peeled and diced
4 garlic cloves, crushed
1 chilli, fresh and chopped, seeds removed
1 tsp cumin
1 tsp sweet paprika
1/2 tsp smoky paprika
1/2 tsp cayenne pepper
1/2 cup quinoa
6 tomatoes, chopped
2 tbsp chopped fresh oregano
1 cup vegetable stock
1 tbsp tamari soy sauce
3 tbsp tomato paste

Cornbread;

1 cup rice milk
1 tsp apple cider vinegar
1 tsp Agar Agar powder
2 tsp corn flour
1 cup flour
1 cup polenta
1/2 tsp salt
1/4 cup baking powder
1/3 cup oil
1/3 cup water


Method

Preheat the oven to 180 degrees C.
Heat the oil in a large saucepan and sauté the onion until soft. Add the garlic and chilli, and sauté a further 2 minutes.
Add the dry spices and cook for another 30 seconds then add the bulghur and stir to coat with the spice mix.
Add the tomatoes, oregano, stock, soy sauce and tomato paste. Bring to a gentle simmer and cook, covered, for 20 minutes.
To make the cornbread: combine the soy milk, apple cider vinegar and ground flaxseeds. Whisk together and set aside for about 5 minutes to curdle and thicken.
In a separate bowl, combine the dry ingredients and stir well. Make a small well in the middle of the dry ingredients and add the soy milk. oil and water. Mix well until it forms a smooth batter.
Once the Chili is cooked, remove from heat and transfer to a medium sized casserole dish.
Spoon the cornbread batter over the top of the Chili. It doesn't have to be too neat, as the cornbread will expand and rise to create an even covering as it cooks.
Bake, uncovered, in the oven for 30 minutes, or until the cornbread is crisp and golden. Serve.

Margaritas

When your father gives you 50 limes from his tree what else can you possible do besides make a jug of Margaritas?? The original recipe was equal parts Tequila/lemon juice with 1/2 that amount of Cointreau

Margaritas

Ingredients

200ml Tequila
300ml Sugar Syrup (recipe below)
300ml fresh lime juice
salt for serving


Method

Mix all ingredients together in a jug. Chill until cold.
Serve by running a lime wedge along the rim of the serving glass and dip into plate of salt.

Sugar Syrup is made by mixing 2 parts sugar (caster sugar works best)and 1 part boiling water. If you want to make the effort you can boil on the stove top but I just add boiling water from the kettle and stir until sugar is disolved.


Note: change amounts to taste.

Quesadillas with Guacamole

I went to my BFF's housewarming the other night and his beautiful girlfriend made me these yummy quesadillas based on a Jamie Oliver recipe, original recipe is here. Kathryn's recipe is below. Sorry about the quality of the picture, I had had many beers.

Quesadillas with Guacamole
Ingredients

Corn mini tortillas (Woolworth's brand and Mission mini white corn tortillas are both GF)
1 can Refried beans
Taco Seasoning
Roasted red capsicum
Roasted pumpkin (or sweet potato)
Caramelised red onion
Salt & Pepper
Mixed herb
Olive oil


Method

You can roast your vegetables the day before as it won't matter if they are cold to begin with.
In a large frying pan add some olive oil and heat on medium.
Make up your quesadillas like a sandwich, with one piece of tortilla on the bottom, add your filling and one on the top. Squash down so it's flat.
Use a spatula to carefully lift the quesadilla onto the frying pan.
Fry for a few minutes until crispy and slightly browned.
Carefully flip over the quesadilla and fry the other side.
Remove and cut into quarters.
Serve with guacamole. Here's my guac recipe.
Jamie Oliver's recipe below.



Guacamole

Ingredients

2-3 ripe avocados
2-3 ripe tomatoes, deseeded
2 red chillies, deseeded
4 spring onions, chopped
Handful coriander
Pinch of salt
Black pepper (to taste)
Squeeze of lemon or lime juice


Method
Add avocado, tomatoes, spring onions, chillies and coriander into a food processor and pulse till finely chopped.
Stir in salt, pepper and lemon/lime juice.

Spicy Scrambled "Eggs"

This is adapted from Nigella Lawson's Spicy Scrambled Eggs recipe. It's a yummy weekend breakfast or brunch with a Latin flavour. Great recipe for those left over broken corn chips that no one wants, instead of frying up tortillas. I've used firm tofu and just crumbled it. It's a great recipe because it's normally all items I have in the house.

Spicy Scrambled "Eggs"

Ingredients

400g silken tofu (or medium tofu crumbled)
2 tomatoes, chopped
2 chillis, chopped finely (or tsp of chilli flakes or sambal olak)
4 spring onions, chopped
2 large or 4 small tortillas (I used Mission Mini White Corn Tortillas)**
oil for frying
Salt & pepper for seasoning (Black salt is amazing for getting that egg flavor)


Method

In a large frying pan heat the oil (a small amount or shallow fry) on medium/high.
Rip the tortillas up into smaller corn ship size pieces.
Fry until golden and crispy, then remove from heat onto some paper towels.
Remove any excess oil from the pan.
If you want to be super healthy you can bake them in the oven.
Whisk tofu in a bowl seasoned with salt & pepper.
Mix in the chillis, spring onions and tomatoes. (If you want to go to the effort you can deseed tomatoes to avoid excess liquid)
Add mixture to the frying pan and cook on a medium/high heat until liquid has evaporated.
Add the tortillas back for a moment to mix in and serve.

**Note: if you want to be really lazy you can just crumble up some left over corn chips or taco shells instead of frying the tortillas.

Tacos

These tacos are simple but always feel like a treat.

Tacos

Ingredients

10 hard Tacos
Taco "Mince" (2 cups)
Refried Bean Dip
3 Tomatoes - chopped (for serving)
1/4 head Iceburg lettuce chopped (for serving)
Taco Sauce (for serving)
Guacamole - (for serving)
Jalapenoes (optional for serving)
Vegan sour cream (optional for serving)
Vegan cheese, grated (optional for serving)


Method

Preheat over to 200°C. Once heated place tacos on cookie sheet for 10-15 mintues or till brown.
Put all items on the table and let people help themselves.
If you're anything like me you'll need a table cloth and lots of serviettes close by!
If you have refried bean mix left over it makes a great dip or base for burritos.

White Bean & Chick Pea Chilli

I got this recipe from My Vegan Cookbook blog and it's also low fat. As you may have noticed from my past blogs, that isn't really important to me but I thought I'd mention it for all the health conscious out there!
I changed a couple of the spices because I didn't have them. Original recipe here.
Pictured here with home made croutons, yummy.

White Bean & Chickpea Chilli

Ingredients

400g Great Northern Beans (or Cannellini Beans), washed and soaked for at least 24 hours

1 can Chick Peas, drained and rinsed

6 Cups Water
2 Cups Frozen Corn Kernels
1 Medium Onion, Chopped
1 Cup Green Bell Pepper, Chopped
1 Tablespoon Canola Oil
1 Tablespoon Soy Sauce
2 Teaspoons Liquid Smoke
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
2 Teaspoons Ground Coriander
2 Teaspoon Ground Chili Powder
2 Tablespoons Mexican Chili Powder
1 Teaspoon Cumin Powder
1/4 Cup Nutritional Food Yeast
1 cup Rice Milk
2 Tablespoons Arrow Root Powder Or Corn Starch
1 Teaspoon Sugar
1 Teaspoon Seasoning Salt
1/2 Teaspoon Sea Salt

Method

Place soaked & rinsed beans/chickpeas in a large pot with the 6 cups of water and frozen corn. Bring to a boil.

In a skillet, saute onion and pepper with the canola oil until onions are transparent. Place this into the pot.

Now add liquid smoke, onion and garlic powder, lemon pepper, corriander, sugar, ancho chili powder, white or red chili powder and cumin.

His recipe says "Set crock pot for 4 hours" but I don't have one or the time so I let mine simmer covered, on medium for 1.5-2hours. 10 minutes before serving, place nutritional yeast, rice milk, arrow root, sugar and seasoning salt and salt into a food processor and blend until smooth. Place into the crock pot and stir together. Let cook another 10 minutes to thicken up the chili.

Serve with bread, rice, croutons or whatever you fancy. I got 5-6 main serves out of this just with croutons so I think with rice you could spread it out for more meals.

Note:  I thought this was a bit spicy and so would probably leave out the ground chilli next time. Having said my tolerance for spice is quite low.