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  • Grace Bancroft

Chocolate chilli, baked potatoes, salsa & cashew cheeze

Updated: Oct 18, 2018

Vegan & Gluten free











Chocolate black bean chilli

Serves 4

  • 1 C black beans (soaked overnight)

  • 2 tbsp extra virgin olive oil

  • 1 red onion, diced

  • Mexican spice mix (1 tsp ground cummin, 1 tsp ground coriander, 1 tbsp smokey paprika, 1 tsp chilli flakes, 1 tsp sea salt & 1 tsp coconut sugar.

  • 1 large red capsicum, diced

  • 4 large tomatoes, diced

  • 1 large carrot, diced

  • 1 C vegetable stock

  • 20g Loving Earth dark chocolate

  • 2 tbsp Loving Earth cacao powder

Method

  1. Drain the soaked black beans, place in a medium pot & cover generously with fresh water. Bring to a simmer over medium heat before turning down to low & cooking for 40 minutes, or until just tender. Drain & set aside.

  2. Heat the olive oil in a medium pot then add the red onion. Saute for 5 minutes before adding in the Mexican spice mix. Cook for a further 2 minutes.

  3. Add the capsicum, tomatoes & carrot & cook for another 5 minutes. Pour over the vegetable stock & place the lid on. Simmer for 15 minutes.

  4. Add the chocolate & cacao powder & cook for a further 10 minutes.

  5. Serve hot.


Baked potatoes

  • 6 small/medium sweet potatoes

  • 4 medium royal blue potatoes (or a similar white flesh potato)

  1. Preheat the oven to 190 degrees celcius. Line a baking tray with baking paper.

  2. Wash & scrub the potatoes before placing on the tray & pricking each with a fork.

  3. Place in the preheated oven for 45 minutes, turning once.

  4. Serve hot, cut in half & filled with the chocolate chilli.



Corn & tomato salsa

  • 1 large cob of corn

  • 2 spring onions, sliced

  • 400g cherry tomatoes

  • 1 large bunch of coriander

  • 1 large bunch of mint

  • 2 limes

  • 1 medium avocado

  1. Peel the husk of the corn and slice downwards to remove the corn from the cob. Place in a medium salad bowl. Add the sliced spring onions.

  2. Dice the cherry tomatoes, in halves or quarters depending on their size.

  3. Wash & spin dry the herbs before finely chopping & adding to the bowl .

  4. Peel, de-seed & dice the avocado. Add to the bowl & generously squeeze over the juice of the limes.

  5. Gently toss everything to combine.

  6. Serve spooned on the chilli filled sweet potatoes.



Lime & coconut cashew cheeze

  • 1/2 C raw cashews

  • 1/4 C Loving earth coconut chips

  • Zest of 1 lime, juice of 2 limes

  • 2 T nutritional yeast

  • 1 garlic clove

  • Sea salt & pepper to taste

  1. Soak the cashews & coconut overnight or for at least 6 hours.

  2. Drain & place in a high speed blender.

  3. Add the lime juice & zest, nutritional yeast & garlic.

  4. Begin to slowly blend adding approximately 1/4 C water. Keep blending until a smooth & creamy texture is achieved. Add up to 1/2 C of water for a thinner consistency.

  5. Add salt & pepper to taste before giving a quick final blend.

  6. Set aside in the fridge until needed. Dollop on top of the chilli & salsa stuff potatoes.



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