Browse Tag by Gluten free
Dinner, Lunch, Soup, Vegan, Vegetarian

Four Bean Soupreme

Four Bean Soupreme is served!

During the winter months, I enjoy warm, hearty meals with a bit of a kick to fight off those lazy days and over-eager bugs! The Spicy Winter Soup with chicken proved very popular among my family and friends, however, being vegetarian this month meant that I would be getting my protein source from elsewhere! Cue, pulses, in the form of beans, the tinned variety!

Beans are hearty, full of vitamins and minerals, and loaded with protein! Tinned or dried, we have been eating them in various meals for years in our household! If you want to have this as a chilli con carne type meal or increase the protein content, simply reduce the water and add in mincemeat, Quorn or tofu.

I had a busy day and was hungry so had my soup with German rye bread, which is naturally love in gluten and heavy! Two slices do me every time! You can have your soup with whatever you wish! You can even serve it with rice, quinoa or any other carb staple, just remember to not add 1 litre of water, unless you want a sloppy mess!

This recipe is meat free, gluten free, and dairy free, but highly nutritious and delicious, even if I do say so myself!

Ingredients - Four Bean Soupreme!
Ingredients – Four Bean Soupreme!

INGREDIENTS

Four Bean Supreme Soup

1 red onion

1 onion

3 spring onions

4 cloves garlic

1 cm ginger

½ red chilli

½ green chilli

½ red pepper

½ green pepper

½ teaspoon dried coriander

1 tin chopped tomatoes

¼ tin red kidney beans

1 tin mixed beans (containing Adzuki, Cannellini and Haricot beans, you can use any mix you like)

Salt and pepper to taste

2 teaspoons coconut oil

1 litre filtered water, boiled

RECIPE

Four Bean Supreme Soup

  1. In a large saucepan, melt 2 teaspoons coconut oil, and add in sliced and diced red, normal and spring onions (keep the green leaves until the end), crushed garlic, chopped ginger and turmeric, and sauté until golden brown, cooking on 3/4 heat;
  2. Add in 1 tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates for an infused and blended taste. I added in the chillies at this step because I wanted a spicier soup;
  3. Add in the chopped peppers and beans, mix gently and add in the boiling water;
  4. Cover and leave to cook for around 10 minutes on ¼ heat, stirring occasionally and to check the ingredients are done as you like them;
  5. Your Four Bean Soupreme is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).
Four Bean Soupreme is served!
Four Bean Soupreme is served!

Preparation time: 15 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves 2-4 people

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch, Vegan, Vegetarian

Chilli Con Quorni

Chilli Con Quorni and Juwar Chapatti!

It’s my first full month of going vegetarian and we’re cooking on gas, both literally and metaphorically! I wanted to cook chilli con carne but didn’t have all the ingredients that I would have liked but, so I improvised! I love spicy food but not too spicy, and the whole point of my blog is to make spicy tasty food highly nutritious, so I upped the vegetables and added protein in the form of Quorn mince!

Chilli con carne is usually served with white rice, but I really didn’t fancy more (brown!) rice this week, especially after having so much quinoa! Therefore, I decided to get the boss, my mum, in to help out! I wanted some form of bread but being gluten intolerant means her delicious chapattis (made from chapatti flour) don’t go down very well, literally, so mum suggested that I have my meal with juwar chapatti instead!

Juwar, or sorghum flour, is naturally gluten free, high in protein and carbs, light but moreish, and very easy to make, so easy that I got my mother in to make it… also, because I have the hands of a baby and can’t handle the heat from the hot chapatti pan… ehem…! But mum does it better anyway, as you might have seen from the video, so I got the seasoned experts in!

This recipe is meat free, gluten free, and dairy free, but highly nutritious and delicious, if I do say so myself!

Chilli Con Quorni Ingredients
Chilli Con Quorni Ingredients

INGREDIENTS

Chilli Con Quorni

200 g Quorn mince

1 red onion

1 onion

3 spring onions (I would have added them if I had them!)

3 cloves garlic

1 cm ginger

1 cm turmeric (I would have added it if I had it!)

½ courgette/zucchini

½ red chilli

½ green chilli

½ red pepper (I would have added it if I had it!)

½ green pepper

½ teaspoon dried coriander

1 tin chopped tomatoes

½ tin white kidney beans (I would have added half a tin if I had other kidney beans in!)

½ tin red kidney beans (I would have added it if I had it!)

½ tin black kidney beans (I would have added it if I had it!)

Salt and pepper to taste

2 teaspoons coconut oil

Juwar Roti

250 g sorghum flour

500 mL filtered water (boiled)

RECIPE

Chilli Con Quorni

  1. In a large saucepan, melt 2 teaspoons coconut oil, and add in sliced and diced red, normal and spring onions (keep the green leaves until the end), crushed garlic, chopped ginger and turmeric, and sauté until golden brown, cooking on 3/4 heat;
  2. Add in quorn and mix until all the bits are separated;
  3. Add in 1 tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates;
  4. Add in the chopped chillies, peppers, kidney beans (drained) and courgette, cover and leave to cook for around 10 minutes on ¼ heat (start making the juwar chapatti), stirring occasionally and to check the ingredients are done as you like them;
  5. Chilli con Quorni is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).

Juwar Chapatti

  1. In a bowl, add 250 g sorghum flour, and add enough boiling filtered water needed to knead the dough into dough balls;
  2. 250 g of sorghum flour will give you around 5 dough balls, more than enough for 2 people;
  3. On a plastic sheet, gently flatten out the dough balls with your hands into a circle (~15 cm diameter);
  4. Cook on a hot pan, the one you saw mum use is specific for chapattis;
  5. To ensure the dough is cooked thoroughly and in the interests of speed, you can use a solar grill to finish off the juwar chapattis.
Chilli Con Quorni and Juwar Chapatti!
Chilli Con Quorni and Juwar Chapatti!

Preparation time: 15 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves 2 people

Let me know how you get on and please feel free to provide feedback 🙂

About Me

Going Meat Free in 3 Months!

Hi everyone, sorry for being away for so long and not posting anything, I upgraded my hosting and they lost everything… but then I managed to rescue my blog, so here I am!

First up, I have some news for you, which will affect what I post on here over the next 3+ months! As you will have seen from the title, I am going meat free in 3 months! I have gone red meat free for October (Stoptober!), will go chicken free in November, and fish free in December, i.e. full vegetarian! I am not sure about vegan, I love my eggs too much but let’s see how I get on!

Considering that I am lactose (and to an extent gluten) intolerant, I want to see how going without animal products affects my body and mood. This is as much an experiment for me as it is to share my life with my vegetarian and vegan friends! I currently only drink lactose-free milk and have gone dairy free before but never totally animal product free! If I feel good on a vegetarian diet and find good alternatives to egg then I will most certainly go vegan for a month!

Stay tuned for some funky recipes, as usual, a mix of mums cooking blended with healthier alternatives from modern cuisine, spiced up by me!! I am pretty excited about sharing my journey with you!