As requested another back to basics one pot wonder. Similar to the veg Tagine the only ingredients that might look a bit daunting are the list of herbs and spices. I’ve mentioned this before but if you make a plan … Continue reading
1 cup of each of the following
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.
Serve up with a nice chunk of bread and enjoy.
A big wok full of comforting goodness! Even the colours have an ol’ autumnal hue. Seitan, hazelnut, aduki beans, carrots and cabbage in a chilli and garlic coconut sauce with wild rice.
Boil the carrots and finely chopped cabbage in a pot. Fry off the seitan, hazelnuts and aduki beans,garlic and chilli flakes in a drop of oil. Add the drained carrots and cabbage. Add a tin of coconut milk, generous pinch of salt, pepper and 1-2 tablespoon of coconut sugar or agave. Boil and reduce to a simmer. Leave it cook away for as long as you can until all the flavours are soaked up.
For the rice. Any rice will do I just fancied some wild wild rice It takes twice as long to cook as it’s friend basmati but is loaded with nutrients and looks pretty too. I was too hungry to contemplate fancy plating up with this dish so I just popped it into two bowls and devoured. Simple, nutritious and delicious.