Holy Guacamole!*, it’s a bowl of Mexican goodness, packed with protein, whole grain carbohydrates, dietary fibre and healthy monounsaturated fats. Enjoy!

Ingredients:

(Serves 4):
-2x 400g/14oz tins of red kidney beans (drained and rinsed)
-1x 810g/28.6oz tin of diced tomatoes
-1 tb of oil for frying (I used rice bran as it has a high smoke point)
-1x brown onion, diced
-1x carrot, diced
-1x clove of garlic, minced
-2 tsp of maple syrup
-a pinch of salt and pepper to taste
-1/2 tsp cinnamon
-1/2 tsp ground cumin
-1 tb sweet paprika

Method:
In a large frying pan, heat up the 1 tablespoon of oil on med-high and add the onion, carrot and garlic. Fry for a couple of minutes, then add the spices (cumin, cinnamon & paprika), tin of tomatoes and both tins of beans. Turn the heat down to medium-low and let the whole thing simmer for 15 minutes or so until some of the liquid has evaporated. Add the maple syrup and season to taste with salt and pepper.

Serve with sliced avocado (or guacamole, if you’ve got more time than I did!), some boiled rice (I used a blend of red, brown and black), a wedge of lime & sprinkle of grated vegan cheese (I used Bio Cheese, but I hear good things about Daiya shredded cheese too).

I did make a pretty convincing sour cream from cashews, but foolishly forgot about it.

For the sour cream, put the following in a high speed blender:

-1/2 cup raw cashews, which had been soaking in warm water for half an hour (this makes them softer and easier to blend)
-juice of 1/2 a lemon
-1 tsp of apple cider vinegar
-a pinch of salt

* Recipe does not include any guacamole.

 

Delicious Recipe courtesy of:
Lucy Taylor
Lucy’s food journal
Check out more recipes at Bloom Nutritionist