Want to have a break from chicken or other animal derived products? Try recipes from my Test Kitchen! This follows on from my 40 days as an XL Vegan Lent in 2013: http://nashdoes-a-daniel.blogspot.co.uk/ THIS ISN'T A MILITANT'S BLOG & was created to encourage people to explore a natural and animal free diet from time to time. Consuming more natural products will help reset your digestive system clear the skin and be more creative with food. Just try it.
Saturday, 25 January 2014
Vegan Chilli con carne
Dinner for 2
·1 tin of kidney beans - rinsed
Some of the ingredients for the dish
·1 tin of tomatoes
·1 medium onion - chopped
·4 cloves of garlic - chopped
·½ a red pepper and ½ green pepper – roughly cut
·1 teaspoon of cumin powder
·1 tea spoon coriander powder
·A bit of black pepper
·2 small chilli peppers
·Small bunch of parsley
·1 stock cube melted in 250ml of water
·20 medium soya meatballs
·1 cup of barley
Start by soaking the meat balls in boiled and salted water for 10 minutes.
After 10 minutes squeeze out the water and cut them as they would have doubles
In a hot pan with 3 table spoons of rapeseed oil fry the chopped onion
with thyme for 2 minutes and add the meatballs with garlic, salt and black pepper
and fry until the meat has absorbed the flavours. This should take 5 minutes.
When the meat is brown, add the green and red peppers, the tomatoes, the
cumin and the coriander. Cover and let simmer for 10 minutes. Now add the
kidney beans with the chillies and 250ml of vegetable stock, stir, cover and
let the beans absorb the flavours for 15 minutes. Don’t forget to stir from
time to time so the bottom of the pan don’t burn. Taste and adjust the
seasoning if necessary
In the meantime, rinse the barley and to remove the starch covering it.
Please it in a pan and cover with water. Barley can be hard to cook. So, water
is 2 measures for 1 measure of barley. Here we’ve got 1 glass of barley so, 2
glasses of water will be needed to cook it. Also add 1 teaspoon of oil and a
bit of salt. Then, leave the pan open and let the water evaporate for 15
minutes on high heat. There should be a little bit of water left. After 15
minutes stir the barley, put the heat to low and cover the pan. This will allow
the barley to finish cooking with steam mainly for another 10 minutes. Just
before serving, add the finely chopped parsley.
Note: Did you know that parsley is a great source of antioxidants, folic
acids, vitamin K and C? I didn’t know that, but I love parley!