Chocolate chilli, baked potatoes, salsa & cashew cheeze
Updated: Oct 18, 2018
Vegan & Gluten free
Chocolate black bean chilli
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
2 tbsp Loving Earth cacao powder
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.
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.
Add the capsicum, tomatoes & carrot & cook for another 5 minutes. Pour over the vegetable stock & place the lid on. Simmer for 15 minutes.
Add the chocolate & cacao powder & cook for a further 10 minutes.
6 small/medium sweet potatoes
4 medium royal blue potatoes (or a similar white flesh potato)
Preheat the oven to 190 degrees celcius. Line a baking tray with baking paper.
Wash & scrub the potatoes before placing on the tray & pricking each with a fork.
Place in the preheated oven for 45 minutes, turning once.
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
1 medium avocado
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.
Dice the cherry tomatoes, in halves or quarters depending on their size.
Wash & spin dry the herbs before finely chopping & adding to the bowl .
Peel, de-seed & dice the avocado. Add to the bowl & generously squeeze over the juice of the limes.
Gently toss everything to combine.
Serve spooned on the chilli filled sweet potatoes.
Lime & coconut cashew cheeze
1/2 C raw cashews
Zest of 1 lime, juice of 2 limes
2 T nutritional yeast
1 garlic clove
Sea salt & pepper to taste
Soak the cashews & coconut overnight or for at least 6 hours.
Drain & place in a high speed blender.
Add the lime juice & zest, nutritional yeast & garlic.
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.
Add salt & pepper to taste before giving a quick final blend.
Set aside in the fridge until needed. Dollop on top of the chilli & salsa stuff potatoes.