Stormy, Smokey Black Beans + Avocado, Lime Creme

Tags

avocado, avocado creme, black beans, chilli, coriander, garlic, gluten free vegan, gluten- free, healthy, homemade, lettuce boats, lime, mexican, nutrition, smokey, tacos, vegan, vegetarian

The haar is appropriately thick as i write this. Like a soupy grey blanket thats drifting down and around me. I don’t feel i have it in me to pour my usual energetic soul into this page.

Me and the sky got things going on right now.

But hey, all this life stuff hasn’t got in the way of my cooking. I’ve stepped back into the kitchen with more techni- colour vim and vigour than ever. I guess showing up in the kitchen will have to do until i feel like showing up in the rest of my hours.

Anyways, blah blah blah blah blah.

This recipe came from one very small, clear vision- i had to manifest this vibrant, verdant avocado| lime| coriander creme into existence. And of course, i then had to make a main event for this little emerald to get cosy with. Even i can’t sit down to a jar of avocado creme + spoon and feel that great after.

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The beans are dark. Deep, smokey, pungent. Like the exhaled cigar smoke from Tom Wait’s lips. But you know, not in a gross, nicotine way. Black turtle beans stewed in left over coffee with a generous lick of liquid smoke (‘coz that does taste good). Once wonderfully puddly, they serve as the perfect bass note on which to showcase the harmonious (and luscious and fresh) avocado creme. This is a super bright condiment that livens up everything it touches and all the citrusy, herby flavours keep things light yet flavoursome.

We served everything in sweet gem lettuce boats with a crunchy raw ‘slaw and a Mexican twist on G&L’s “laid back pilaf”. Corn tacos would also be lush, as would roasted sweet potato boats, crispy nachos, taco bowl etc etc.

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(Serves 4+, Vegan, Gluten free)

STORMY, SMOKEY BLACK BEANS:

2 large cups cooked Black Beans

1\2 large cup Coffee

6 cloves Garlic, minced

1 large Onion, diced

handful Tomatoes, diced

1 large Red Chili, finely chopped

3 tbsp Liquid Smoke

1 tsp Smoked Paprika

1 tsp Cumin + 1 tsp Coriander

1 vegan Stoke Cube

1. Throw everything into a large pan
2. Bring to the boil for 5 minutes, reduce to a simmer and cook for a further 30- 45 mins until most of the water has evaporated\ become thick and creamy

AVOCADO, LIME CREME:

1 1\2 Avocados

1 clove Garlic

zest + juice of 1 Lime

2 tbsp fresh Coriander

1 tsp Olive Oil

pinch of Sea Salt + Pepper

1. Throw everything in a blender and blitz until creamy, checking + adjusting seasoning to taste.

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Thai Aubergine & Rice Noodle Curry

Tags

aubergine, basil, chilli, coconut, coriander, curry, ginger, gluten free vegan, gluten- free, healthy, homemade, lemongrass, nutritious, rice noodles, thai, thai green curry, vegan, vegetarian

This dish could possibly be the epitome of what good, fun, cooking is to me- a cauldron of beguiling, heady scents, a symphony of textures. Cooking where you have a recipe but chance to throw caution to the wind; not focusing on chopping that ingredient just so, nor adhering to exact quantities.

This is a hearty feast of a curry. Spiked with the classic Thai flavours and coddled in the majesty that is rich coconut milk. The aubergine cooks down into fleshy perfection, and the noodles add that irreplaceable joy that comes from slurping perfectly spiced broth.

I’ll give you my take on Green Thai Curry paste but totally take the invitation to tweak to your own tastes, ditch the coriander, no problem, tone the heat down, go ahead. This is just a canvas on which you can personalise to your hearts content. The paste itself has a great shelf life of 2+ weeks once in the fridge, though you can always portion up and freeze the remainder to have to hand for a quicker but still outrageously delicious green curry.

(Serves 2)
Green Thai Curry Paste:

• 4 cloves Garlic
• 1 thumb fresh Ginger, peeled
• 4 small green Chillis, deseeded or not
• 1 small Onion
• 1 stalk Lemongrass, roughly chopped
• 1 generous handful of both fresh Coriander and Basil (Thai Basil if available)
• 1 tbsp Tamari
• zest and juice 1 Lime (or 2 Kaffir Lime leaves)
• 1/2 tsp ground White Pepper
• 1 tsp both Coriander and Cumin Seeds
• 1 tbsp Coconut Milk
• 1/2 tsp Chorella/ Spirulina Powder (optional and mostly for colour)

1. Blend all ingredients until fairly smooth

Aubergine & Rice Noodle Curry:

• 1/2 Aubergine, cut into 1inch cubes
• 1/4 cup Green Thai Curry Paste
• 1 Onion, sliced
• 3 cloves Garlic, roughly chopped
• 1/2 thumb Ginger, cut into matchsticks
• 6 small dried Red Chillis (or to taste)
• 1/4 head Broccoli, cut into small florets
• 1/2 cup Broad Beans
• 1 Carrot, peeled
• 1/4 cup Cashews, toasted
• 2 Radish, finely sliced
• 400ml Coconut Milk
• 200ml Water
• 1/2 Organic Stock Cube
• generous handful of Flat Rice Noodles
• 1/8 cup both of fresh Coriander and Basil
• 1 tbsp Coconut Oil

1. Marinate the aubergine in the paste and leave for 1 hour (or overnight if you have time)
2. Use a mandolin or a peeler to finely slice the carrot, set aside with the radish and cashews
3. Heat the oil in a large pan and add the onion, cook until softened then add the aubergine and cook for 5 minutes
4. Add the garlic, lemongrass, ginger and chilli and cook for a further 5 minutes
5. Add the remaining ingredients, except the noodles and bring to boil, lower the heat and cook for 20- 20 minutes
6. Add the noodles and cook for 5 minutes
7. Serve the curry and adorn with the carrots, radish and cashews

Sweet & Oh So Spicy Chilli Sauce

Tags

chilli, chipotle, clean eating, compassionate, coriander, garlic, gluten free vegan, gluten- free, healthy, homemade, nigella seeds, nutrition, plant based, raw, raw vegan food, rawvegan, sun dried tomatoes, sweet spicy chilli sauce, vegan, vegan good, vegetarian

I cannot believe that i’ve kept this recipe from you lovely folks for so long. I was so sure that i must have shared this since its on rotation pretty regularly round our way. Still, no time like the present eh?

Sweet chilli sauce has always been one of my (many) Achilles’ heels (i must have about 7 legs by now). One bottle was never enough for me. As in, i’d easily go through 1/2 a bottle at any given meal. I’m pretty sure i used to make “dipping” food just so i could get my hands on that sweet, sticky addictive goo.

Obviously now i’m (slightly) older and (mildly) wiser i know that there was probably heaps of MSG and sugar in my naughty little friend. So creating my own, healthy, nutritious one was certainly one of the first recipes i invented when i jumped to greener pastures.

I guess thats why i assumed i had shared my secret weapon with ya’ll before. Its just so easy to make, totally hits the spot and is so utterly delicious that i suppose i take it for granted now. Oh that ‘ol thing, i just threw it together kinda attitude.

This beauty goes with everything that plain old store bought sauce will go with. Its versatile, punchy and still retains that more-ish addictive quality that got me hooked all those years ago. I like super hot heat when it comes to my spicy meter but you can totally reduce the amount of fresh chilli and swap the chipotle for smoked paprika to appease more sensitive tastebuds.

Aside from its on point flavour, this baby is raw so you’re actually giving your bodies a hefty hit of nutritional goodness. Making it the perfect, healthy addition to loads of cooked and traditionally not- so healthy dishes (and yes, i mean you mr chip).

(Makes 1 medium- sized jar that will lasts about 5 days in the fridge)

• 1 cup Passata (or 6 large tomatoes, seeds removed)
• 2 fat cloves Garlic
• 4 Sun- dried Tomatoes
• 8 Dates
• 1/2 large Red Chilli, with seeds
• 1 tbsp Tamari/ Nama Shoyu/ Soy
• 1 tsp Onion Powder
• 1 tbsp fresh Coriander (optional)
• 1 tsp Nigella Seeds
• 1 tbsp Cider Vinegar
• 1/4 tsp Chipotle powder
• wee pinch of Smoked Sea Salt (optional)
• soaking water

1. Soak the dried tomatoes and dates overnight or in hot water for 2 hours, drain (reserving the liquid)
2. Roughly chop all the ingredients and add to a blender
3. Blitz until smooth, adding as much or little water as you like to reach desired consistency (sometimes i omit the water completely)

RAW Japanese Noodle Bowl…

Tags

black french beans, carrot, chilli, courgette, garlic, ginger, gluten- free, japanese, noodles, raw, raw vegan, red cabbage, runner beans, sesame, spring onion, tamari, vegan, vegetarian, zoodles

Now, you may know, or at least have some inkling that i dislike following recipes. Hilarious since i’m the procurer of a recipe blog right?! Well, the reason is that i am usually left with that sinking feeling that, had i just followed my instincts, things would turn out a lot better. So full circle, perhaps i’m hoping that by following my recipes, you guys won’t be left with culinary sadness, or the mild melodrama which seems to follow my attempts.

To get back to the point, yes, when a recipe reels off a list of ingredients longer than the size of my computer machines web page, i get a little demotivated. Surely anything that involves that many ingredients involves an equally long saga in the kitchen? Well not this recipe my friends. Not this recipe at all. Here is the perfect work-with-what-you-got dish. Yes, i hope you utilise the flavours i suggest but the vegetable elements- well you can play with whatever you’ve got hanging about. Its simply a case of prepare, marinate, rest, eat. Simplicity with the added element of superb taste (yes really) and a wholly satiating meal.

As a note- this makes a pretty huge bowl of food. Huge enough for two or more but also raw, and thus has the surprisingly joyous ability to allow you to eat the whole thing- hans solo (i.e. great after a few glasses of vino, later than bedtime supper).

(Serves 2/4/1, RAW, Vegan, Gluten Free)

Marinade:

• 1 Red Chilli, finely sliced diagonally
• 1 small thumb fresh Ginger, grated/ minced
• 1 clove Garlic, grated/ minced
• 1 tbsp Sesame Oil
• 2 tbsp Fresh Coriander
• 1 tbsp Tamari
• 1 tsp Rice Vinegar
• juice and zest of 1 Lime
• 1/2 tsp Tamarind
• scant pinch of Sea Salt

1. Whisk all ingredients in a cup until well combined

Vegetables:
(You need the noodle base but you could equally use carrots, cucumber, daikon radish)

• 1 Green Courgette, julienned
• 1 Yellow Courgette, julienned
• 1 Carrot, julienned
• 1/4 small Red Cabbage, sliced very fine with a mandolin
• 1 Red Onion, sliced very fine with a mandolin
• 6 Black French Beans, sliced
• 3 Runner Beans, sliced
• 4 Radish, finely sliced
• 2 tbsp sesame Seeds
• 2 Spring Onions, finely sliced
• 1/4 Red Pepper, thinly sliced
• handful Fennel tops (to decorate)

1. Pop all the vegetables into a large bowl
2. Pour over the marinade and use your hands to incorporate everything well
3. Leave to rest for at least 1 hour

Rosemary & Chilli Vodka. Apricot & Sage Gin…

Tags

apricots, chilli, gin, gluten- free, infused, rosemary, sage, vegan, vegetarian, vodka

This post is a quick write up for one of our fellow food bloggers Sophie. Check out her site for interesting and delicious recipes. Theres been some synchronicity going on between the two of us lately. Firstly, we’ve both been infusing spirits and then we both made an almost similar baked oatmeal dish.

But the spirits are what got your attention right? So here they are- quick and easy to prepare, they transform the cheapest of alcohols into party pieces and with the gin you get wonderful macerated apricots to savour, once you’ve finish the bottle.

Rosemary & Chilli Vodka:
(Perfect in Bloody Marys)

• 1 large Red Chilli
• 2 sprigs of Rosemary
• 1x 1 ltr bottle of Vodka

1. Puncture holes into the chilli with a toothpick and rinse along with the rosemary
2. Remove a few measures of the spirits (and pop in a jar) and carefully poke the chilli into the bottle, followed by the rosemary
3. Secure the lid and shake gently, leave in a dark place for a week, shaking every so often

Apricot & Sage Gin:

• 4 Sage leaves
• 6 Apricots, cut into 6 pieces each
• 1x 1 ltr bottle of Gin

1. Wash both the sage and apricots
2. Remove a few measures of gin and transfer to the same jar as the vodka
3. Push the sage and 4 of the apricots into the bottle (pop the remaining 2 apricots into the small jar)
4. Secure lid, shake and leave for 1 week, shaking now and then

RAW Thai Savoury Carrot Cake…

Tags

almonds, carrot cake, chilli, clean eating, coconut oil, fennel seeds, figs, ginger, gluten- free, lime, nourishing, oats, plant power, raw, savoury, thai, vegan, vegetarian

A dehydrator is certainly something anyone seriously considering going raw should probably invest in. That being said, we don’t own one and that isn’t something thats going to stop me in my quest to develop more savoury raw dishes. So i would like to present ya’ll with Green & Leithy’s Thai Savoury Carrot Cake.

Take the basic principles of a raw cheesecake and the idea of a raw carrot cake, merge them together, sprinkle some Green & Leithy KAPOW dust into the mix and hey presto! Kick asse Savoury Carrot Cake.

Yes, this is one of our more experimental dishes so have an open mind and an open palate. The crust is an unusual play of almonds, figs, coconut and fennel seeds. The fennel accentuated the inherent sweetness of the other ingredients whilst also balancing things out with an earthy, savoury flavour. The cake is a textural feast of shredded carrots, sunflower seeds and oats, fragranced with fresh ginger, lime zest, garlic, chilli, coriander, celery and red onion. A wee sprinkle of nutritional yeast (not entirely raw so you can easily omit) adds another quiet layer of savoury to the overall taste.

Its all going on in this dish- your teeth sink into creamy oats and seeds, then crunch through some fresh carrot, get sidelined by the thai vibe and end on a startlingly good sweet/ savoury see-saw. A culinary playground. Happiness is raw child’s play! Get experimenting!

(Serves 4, Vegan, Gluten Free, RAW)
For the base:

• 100g raw Almonds
• 30g shredded Coconut
• 6 dried Figs
• 1/2 tsp Fennel Seeds
• pinch of Pink Salt

1. Line a small cake tin with parchment
2. Blend all ingredients until the stick together
3. Press into the cake tin
4. Cover and refrigerate whilst preparing the cake

Thai Carrot Cake:

• 2 Carrots, diced
• 1 stick of Celery, roughly chopped
• 1/4 Red Onion, roughly chopped
• 1 clove of Garlic, grated/ minced
• 1 thumb of Ginger, grated/ minced
• zest and juice of 1 Lime
• 1 tbsp Nutritional Yeast (optional)
• 50g Oats, gluten free
• 1/2 tsp Nigella Seeds
• 1/2 tsp Pink Salt
• 1 tbsp Coconut Oil, Melted

1. Throw everything in a blender and blitz until fairly smooth
2. Spoon onto the base, cover and freeze for 1 hour

RAWsome Taco “Meat” & Super Green Hot Sauce…

Tags

apple, chilli, cucumber, garlic, gluten- free, jalepenos, kiwi, mint, raw, scotch bonnet, sun blushed tomatoes, super green hot sauce, taco "meat", tacos, vegan, vegetarian, walnuts

Take a deep breathe, push open that heavy door, step out into the glorious light and bask in some raw goodness!

Hands down (speaking as someone with experience of meat, quorn etc) this is the best “mince” i have ever eaten. So good that i proceeded to eat the leftovers during the course of the evening. Fleshy, hearty sun blushed tomatoes, mingling with rich walnuts, juicy red peppers and earthy garlic. Basil and chilli bring a zing of flavour, whilst the crunchy carrots add to the overall textural party.

We served the usual suspects for our tacos- super fresh guacamole, chunky, punchy salsa and Sweetheart Cabbage leaves as the taco shells. Oh yes, and everything was generously adorned with our new Super Green Hot Sauce. A mind- blowing mix of yellow Scotch Bonnet, Green Jalepeños, Kiwi, Cucumber, Apple, Green Pepper and Mint. The sweetness of the latter ingredients perfectly cools the hotter than hot chillis- highly addictive with that smack around the face fabulousness!

(Vegan, gluten free, RAW)
Rawsome Taco “Meat”:

• 1 cup Walnuts
• 10 Sun blushed Tomatoes
• 1 small Red Chilli
• 1 clove of Garlic
• 1/2 cup Basil
• 1 tbsp Tomato Paste
• 1/2 tbsp Olive Oil
• 1/2 Carrot, diced
• 1/2 Red Pepper, diced

1. Soak the tomatoes in water for at least 4 hours (ideally overnight), drain
2. Combine all the ingredients, except the carrot and peppers, in a blender
3. Blitz until “meaty” in texture, so theres no large chunks of garlic/ chilli
4. Transfer to a bowl and stir in the carrot and peppers

Super Green Hot Sauce:
(Makes 1 large Jar, Vegan, Gluten Free, RAW)

• 1 yellow Scotch Bonnet
• 1 large green Jalepeños
• 1 Green Pepper
• 1 Kiwi, flesh only
• 1/4 Cucumber
• 1 small green Apple, peeled and cored
• 1 tbsp Mint
• scant pinch of Salt

1. Under a grill, or on an open flame stove, heat the green pepper until well scorched
2. Carefully transfer to a small plastic bag/ wrap in cling film, set aside and let the steam do its magic for 15 minutes, then carefully peel away the loose skin and de- seed
3. Throw everything in a blender and blitz until smooth

Raspberry, Chilli Jam…

Tags

balsamic vinegar, chia seeds, chilli, gluten- free, homemade, jam, nutrition, raspberry, spicy, sucrose free, vegan, vegetarian

WHAM! BAM! Thank you, erm, jam!

This sweet little beauty really does pack a punch- exactly what you want from a Chilli jam right? Well, if you’re not too keen on the spicy side of culinary life (Natasha, Raymond, Ellie?!) then you can absolutely tone this down to suit your graceful tastebuds. If, like us, you are willing to continually push the boundaries of heat tolerance- then go ahead and make this.

By the way, did i mention it’s sugar free? Jam? No sugar? Damn right… Chia seeds darlings!

The lovely Chia seed contains huge amounts of protein, calcium, omega- 3 and fibre, both the soluble and insoluble kind. Which is precisely why its perfect to thicken up jam! The fibres absorb a heck of a lot more water than their tiny stature would suggest. Leave these guys in liquid for 10 minutes and they will do magic.

So, to the jam. I wanted hot but i also wanted some balance- queue the raspberries. Their tart sweetness perfectly compliments the heat. Various other fruits would happily work well here- rhubarb, strawberry, orange, you get the picture.

(Makes 1 jar, or half a jar if you get overexcited by the awesome of the jam and knock half of it onto the floor- damn you chilli!!!! Vegan, Gluten free, Sucrose free)

• 1 punnet of Raspberries
• 8 dried Red Chillies
• 2 cloves Garlic, grated
• small thumb of Ginger, grated
• juice of 1/2 a Lemon
• 1/2 cup Water
• 1/2 tablespoon of Balsamic Vinegar
• 1 tablespoon of Chia Seeds

1. Add all ingredients, except the chia, to a small pan and bring to the boil
2. Reduce the heat and simmer for 5 minutes, or until the raspberries have lost their shape
3. Remove from the heat and allow to cool
4. Blend until smooth, then stir in the chia, allow to plump up for at least 10 minutes
5. Will keep in a clean jar, in the fridge for a few weeks

Smoky, Spicy Beans, Guacamole & Homemade Tortilla…

Tags

avocado, black beans, chilli, chipotle, coriander, fava beans, gluten- free, green & leithy, guacamole, homemade, masa haring, rice free, smoky, spicy, tortilla, vegan, vegetarian

A whole week my wonderful friends. What in the world have you been up to? Me? Well, i’ve been thinking a great deal about our new web site- what it should be called, how it should look, what changes need to be made. As always, your suggestions are whole heartedly adored so please let me know. Aside from techno- thunking, i’ve been ploughing my way through April, with its hilarious mix of sun, rain, snow, wind, sun, hail. Yes, its been a turbulent month but our plants are growing every day, the sun is there (albeit in whatever state) and life is starting to take hold of this beautiful planet of ours.

I was all set to post this recipe last Tuesday, but then a certain baking “god” offa the tele decided to beat me to it. Never the less, i shall continue because i have fallen in love with my new friend Masa Harina and i want to share that love with all you lovely folk. So here it is, a recipe for homemade Tortilla wraps and a (kick asse) recipe for smoky, spicy beans. Seriously, once you try these homemade breads- in fact, once you smell the flour, i very much doubt you’ll ever go back to pre- made ones. They are tortilla as you expect, but with a subtle edge, verging on taco crispiness. Two ingredients, super easy to make and cook. Gluten- free, Rice- free, Vegan. Do it! I mean right now (well, when you get the flour) but do it.

(Probably serves 4 but some men have an admirably healthy appetite, so perhaps 2, Vegan, Gluten- free, Rice- free)

Tortilla Wraps:
(Taken from here, makes 8)

• 260g Masa Harina (you really have to use this flour, i’ve tried to substitute but it doesn’t work, something about the Lime treatment of the Corn…)
• 310ml Warm Water
• pinch of Salt

1. Combine all ingredients in a bowl and stir until the dough has formed (get your hands in there if needs be)
2. Turn onto a clean surface and knead for 5 minutes
3. Roll into a sausage and divide into 8
4. Heat a heavy based pan/ skillet
5. Between 2 pieces of baking parchment, roll each portion as thin as you can get, into a large disk
6. Carefully transfer to your skillet, cooking for 1 minute on each side
7. Repeat with remaining dough

Smoky, Spicy Beans:

• 1/2 cup Black Beans, cooked
• 1/2 cup Fava Beans, cooked
• 1 Red Onion, sliced
• i stalk of Celery, sliced
• 1 small Leek, sliced
• 1 small Red Chilli, finely chopped
• 4 cloves of Garlic
• 1 Yellow Pepper, cubed
• 1/2 Courgette, sliced and halved
• 1/2 bunch of Coriander, roughly chopped
• 1 1/2 teaspoons of Chipotle
• 1/2 teaspoon of Sea Salt
• a dash of White Wine (or Red, or Vinegar)
• 1 tablespoon of Olive Oil
• juice of 1 Lemon

1. Heat the oil in a skillet on a medium heat, add the onions, celery, leek and chilli and cook until soft (about 5 minutes)
2. Add the beans, garlic and chipotle and cook for 4 minutes
3. Add the peppers, courgette and wine and cook for a further 5 minutes
4. Add the remaining ingredients and cook until the liquid has evaporated

Green & Leithy Guacamole:

• 1 1/2 ripe Avocados, mashed
• 8 baby Plum Tomatoes, quartered
• 1/4 Red Onion, finely diced
• 1/4 bunch of Fresh Coriander, roughly chopped
• juice of 1/2 a Lime
• pinch of Sea Salt
• big pinch of freshly ground Peppercorns

1. Mix everything in a bowl until well combined

Marinated Plantain & Spicy Black Beans…

Tags

caraway seeds, cayenne, chilli, coriander seeds, gluten- free, healthy, nutrition, paprika, plantain, spicy black beans, vegan, vegetarian, wild rice

Plantain, one of my favourite vegetables. Quietly sweet with a wonderful bite. Grilled to perfection they retain a beautifully soft interior. They are great for marinating and even more exciting- they are great for you…

Plantains are rich sources of B-complex vitamins, particularly high in vitamin-B6(pyridoxine). Containing more Vitamins A, C and Potassium than their Banana brothers. They also provide adequate levels of minerals such as iron, magnesium, and phosphorous and 2.3 g of dietary fiber per 100 g. One single plantain will happily serve two people. And for 50p each, they are a great way for the vegetarian/ vegan/ anyone, in need of a range of vitamins and minerals*.

I made this dish from memories of an amazing cafe i used to frequent in Liverpool. Breakfast was a hearty plate of Grilled Plantain, Spicy Beans, Rice, Salad (and Chips for some reason). That was my first encounter with the vegetable and i’ve had a soft spot for it ever since.

(Serves 2, Vegan, Gluten- free)

Plantain:

• 1 ripe Plantain (will look like a very ripe Banana)
• 1 tablespoon Paprika
• 1/2 teaspoon of Cayenne Pepper
• 1/2 teaspoon Chilli Flakes
• 1/2 teaspoon of Sea Salt

1. Mix the spices and salt in a small cup and sprinkle half onto a large plate
2. Peel the plantain and cut into 1/2 inch thick disks, arrange in one layer on the spice plate
3. Sprinkle the remaining spices on top, cover and leave for at least one hour
4. To cook, heat a griddle pan on a high heat, add the plantain and cook for 2 minutes on each side

Spicy Black Beans:

• 1 cup of cooked Black Beans
• 1 Celery Stalk, roughly chopped
• 1/2 a baby Leek, roughly chopped
• 1 small Red Onion, roughly chopped
• 2 cloves of Garlic, minced
• 1 medium Red Chilli, finely chopped
• 1 teaspoon of Tumeric
• 1 teaspoon of Garam Masala
• 1/2 teaspoon of Caraway Seeds
• 1/2 teaspoon of Coriander Seeds
• juice of 1 Orange
• 1 tablespoon of Olive Oil

1. In a heavy based pan/ skillet, heat the oil, onion, leek and celery for 3 minutes (you want some bite)
2. Add the beans, garlic, chilli and spices and cook for 5 minutes on a medium heat
3. Add the orange juice, stir and turn off the heat

Serve with Wild Rice (cook 1/2 cup rice to one cup water for 25 minutes) and plenty of salad.

 

 

 

(*Source: http://www.nutrition-and-you.com/plantains.html)