This is a recipe that I have been making for a few years now & every time I do it is thoroughly enjoyed by all. My sister loves it so much that she will almost make it every week, especially in winter when you crave comforting food like this.
Last week, Loving Earth, an Australian company which produces a huge range of sustainable & healthy chocolate as well as granolas, kale chips, superfood powders & basics like coconut sugar & coconut chips sent me a beautiful box of goodies to play around with. I have always loved cooking & experimenting with their beautiful products & receiving a gift like this from then was just what I needed to feel inspired again. So thanks to Loving Earth, I felt like blogging again & this recipe is a savoury way of using some of their products that I love.
The black bean chilli is of course great like this stuffed in the baked potatoes & with fresh salsa but it is equally as good in tacos or over steamed brown rice. The cashew cheeze isn’t an essential element, you could always dollop coconut yoghurt or natural greek yoghurt instead but it doesn’t take long at all & is so delicious. If you have some leftover it’s great on toast with sliced tomato!
Although there is a few different parts to this recipe it really doesn’t take long at all & as you’ve got the chilli bubbling away & the potatoes in the oven, you can quickly put the salsa together.
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
- 20g Loving Earth dark chocolate
- 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.
- Serve hot.
- 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
- 2 limes
- 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
- 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
- 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.
Over the last few months purple cauliflower has been popping up at all the farmers markets over here in Perth. The first time a bought one I was so excited & wanted to do something extra special. It ended up sitting in the fridge for two weeks while I dreamed up all these crazy things I could do with this purple cauliflower cauliflower. In the end I used it in a rush one busy weeknight when I was craving some comfort food. The cauliflower was roasted with garlic before being baked with a fish and creamy sauce made from almond milk. Surprisingly, it was an amazing dish that was gobbled up by all, especially my sister. She would have eaten the whole tray right then. Luckily some was left for our lunches the next day!
Since then we’ve had this cauliflower cheeze on regular rotation & every time it is thoroughly enjoyed. I’m thinking of serving this on Christmas eve and even though it’s quick & easy to make, it tastes indulgent.
By using purple cauliflower there’s a healthy does of anthocyanins which have anti-innflammatory & antioxidant benefits. Regular cauliflower is also high in vitamin C so no matter what colour you choose its bound to be healthy & nutrient rich.
Vegan cauliflower cheeze
Serves 4 as a main, or 6 as a side
- 2 small or 1 large head of purple cauliflower (if you can’t find it white is just as delicious)
- 4 T extra virgin olive oil, divided
- 2 cloves garlic, crushed
- 1 tsp smokey paprika
- 1/3 C chickpea (besan) flour
- 800ml unsweetened almond milk
- 1 tbsp white miso paste
- 1/4 C nutritional yeast flakes, plus 2 tbsp
- 1/2 C walnuts, roughly chopped
- 2 tbsp sunflower seeds, roughly chopped
- Preheat the oven to 200 degrees celcius.
- Trim the cauliflower & cut into medium sized florets.
- Line a baking tray with baking paper & place the cauliflower on in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle over the crushed garlic, paprika & season with salt & pepper. Place into the preheated oven for 20-25 minutes.
- Meanwhile prepare your béchamel sauce by heating the remaining 2 tbsp of olive oil in a small saucepan. Add the chickpea flour and stir until a thick paste forms. Now, with a whisk in hand, gradually add the almond milk, whisking continually to ensure no lumps. Over a medium heat gently bring to the boil, while whisking every so often. It will take about 10 minutes for the sauce to thicken.
- Once thick add in the miso & nutritional yeast. Give the sauce a final whisk before taking off the heat.
- Remove the cauliflower from the oven & place in a baking dish. Pour over the béchamel sauce & top with the walnuts, sunflower seeds & remaining nutritional yeast. Season with a little extra salt & pepper & baking at 200 degrees celcius for 30 minutes.
- Serve with a crisp green salad.
Hey friends! After a very long drought from food blogging I am finally back with a new recipe. This is for all those thoughtful people who have been telling me how much they love my blog & recipes – so i’ve come back feeling very inspired to keep getting recipes out to you all! Hopefully with a little more regularity. I wouldn’t put the lack of posts down to me not cooking so much, but rather not having enough time to take all the photos and write up the recipe. I certainly have still been busy in the kitchen, making lots of hearty soups, curries (inspired by my trip to Sri Lanka – a post on that to come soon), lentil pies, warm salads and pasta. This pasta recipe in particular has been on regular rotation in our home, due to its simplicity, deliciousness and the fact that my boyfriend would eat pasta every night if I let him!
What has been keeping me busy is some very tricky chemistry units at university (who would have thought there was so much chemistry involved with Nutrition!?) and a new part-time job as a cook! So after spending most the morning cooking when I get home I just want to gobble up my food without even a thought about taking a photo.
Anyway, here it is. I hope you enjoy this dish as much as my family and I do, and that it might just become a delicious family staple. Plus, it’s super good this time of the year with all the garlic and kale to keep your immune system strong.
Serves 4, vegan & gluten free options
- 375g wholegrain penne pasta (I use spelt or buckwheat)
- 200g baby kale leaves, washed
- 4 garlic cloves, peeled
- 1/4 C local extra virgin olive oil
- 1 large head of broccoli or romanesco, cut into florets
- 1/2 C walnuts, toasted in a dry pan, roughly chopped
- Sheeps milk romana or nutritional yeast, to serve
- Bring a large pot of water to the boil. Once boiling add your kale and garlic. blanch for 2-3 minutes, until a vibrant green, no longer.
- Scoop out the kale and garlic and place in a blender with the oil. Add 1/4 – 1/2 C of the cooking water. Season with sea salt and black pepper. Blend until a super smooth, pourable consistency, adding more water if necessary.
- Meanwhile, pop the pasta in the pot of boiling water. 5 minutes before the pasta is due to be ready (according to packet directions) add in the broccoli florets. Continue to cook until the pasta is al dente. The broccoli should be just soft.
- Drain and stir through the blended kale sauce. Serve with the toasted walnuts and a little romano cheese or nutritional yeast. A drizzle of good EVOO is a nice addition too.
Show me your greenalicious pasta on Instagram by tagging #goodnessgraciouskitchen