Ingredients:
1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar
1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)
Method:
1. add the butter, oil & chili salt into a frying pan
2. put the frying pan on a very high heat
3. stir to get the butter melted and everything mixed
4. when the butter has melted add the pepper and onion and stir well
5. turn down the heat to half and cover with a lid
6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar
7. stir well and bring back up to the high heat
8. when there is a little liquid left take it off the heat
9. blitz until it until it resembles a chunky dip
Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.
It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Monday, 21 November 2011
Sunday, 16 October 2011
Vegetarian Chili
This is another meal that bf makes
********
Ingredients:
4 - 6 portions rice
For the sauce:
175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked
Method:
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
5. Add the mushrooms and courgettes and simmer for 5 minutes more.
6. Season to taste.
7. Add the cooked kidney beans and simmer for 5 more minutes.
8. Serve with cooked rice.
*******
There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.
********
Ingredients:
4 - 6 portions rice
For the sauce:
175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked
Method:
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
5. Add the mushrooms and courgettes and simmer for 5 minutes more.
6. Season to taste.
7. Add the cooked kidney beans and simmer for 5 more minutes.
8. Serve with cooked rice.
*******
There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.
Spicy South African Curry
This is one that bf makes and it is really yummy!
******
Ingredients:
6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained
To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges
Method:
1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.
2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.
3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges
**************
My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!
******
Ingredients:
6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained
To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges
Method:
1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.
2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.
3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges
**************
My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!
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