- Olive oil, one teaspoon
- Two chopped onions
- Carrots, 280 grams grated
- Mild or hot chili powder, 2-3
- Chopped tomatoes, two
- Two cans of beans or lentils (pulses),
400 grams, drained
- Six wholemeal tortillas,
- Low-fat organic yogurt, 200
- Finely grated, extra-mature
cheddar cheese or vegan substitute, 50 grams
Preparation/Cook Time: Prep for 10
Minutes/Cook for 30 Minutes
- In a large frying skillet,
heat the olive oil. For 5-8 minutes, sautee the onions and carrots until
tender; if they begin to stick, add a dash of water to the pan. Sprinkle in
chili powder and continue cooking for another minute. Then, heat to a boil after
adding the tomatoes and beans/lentils. Simmer for 5-10 minutes with the heat
turned down and stirred periodically until the mixture thickens. Season
generously and remove from the heat.
- Warm the grill on high heat.
Coat the bottom with a spoonful of bean chili in a large, ovenproof dish.
Arrange tortillas onto a board, apply a few tablespoons of the chili mixture as
filling, fold the ends over, and roll up to seal. Align the enchiladas in the
ovenproof dish and garnish the tops with the leftover chili.
- Combine the yogurt and grated
cheese with some seasoning, then garnish on top of the enchiladas. For a few
minutes, grill the enchiladas until the tops are bubbling and golden brown.
Serve and enjoy with a garden side salad.
Curry Sate Noodles
- Dried wholewheat noodles, 150
- Grapeseed oil, two teaspoons
- One halved and seeded red
bell pepper, thinly sliced
- One matchstick-cut carrot,
roughly 90 grams
- Finely chopped ginger, one
- Three finely chopped garlic
- (Optional) One deseeded and
finely chopped chili
- Cumin seeds, ½ teaspoon
- Curry powder, 1-2 teaspoons
- Crunchy peanut butter 2 ½ - 3
- Tomato puree, one tablespoon
- Vegetable stock, 150ml,
prepared with ½ teaspoon of vegetable bouillon
- Frozen peas, 100 grams
- ½ juiced lemon
Preparation/Cook Time: Prep for 15
minutes/Cook for 20 minutes
- Boil the noodles by the
package instructions, then rinse thoroughly to ensure the pasta doesn't stick.
In a wok or saute pan, heat the oil over high heat, then for five minutes,
saute the carrot, pepper, garlic, ginger, and chili until tender. Add in the curry
powder and seeds and stir, cooking for about 30 seconds until fragrant.
- Mix the tomato puree and
peanut butter with the vegetable stock until smooth. Combine the frozen peas
and drained noodles into the pan, add the peanut and tomato mixture, and toss
everything well. Add in a dash of water if the mixture is claggy. Squeeze in
the lemon juice, then toss thoroughly and serve.
Alternative Vegetables To Add:
- Sugar snap peas
- White or yellow onion
- Green onion
- Water chestnuts
- Baby corn
- Bok choy
- Mung bean sprouts
- Other spicy peppers