Creamy, Smokey Vegan Chilli

This smokey little number is perfect for BBQ season + would make a great side dish at a summer event. It's also a main attraction by its own right though, and, given our typically muddled summer season, is also ideal on its own on a cloudy day. Which is exactly what tonight is all about.

I've shared vegan chilli recipes before; the main difference here is the oaky, barbeque flavour from the chipotle paste.

To make this, you'll need:

Serves 4

1 tin kidney beans (drained)
1 tin chopped tomatoes
1 tin butter beans (drained)
1 tin black beans (drained)
1 heaped tablespoon tahini
1 table spoon chipotle paste
1 large red onion
1 red pepper
2 gloves garlic
Squeeze of tomato puree
Salt & pepper to season

One serving of this dish provides 17g protein, so perfect if you're looking for plant based protein sources. 

Finely chop your onion + garlic + fry off in some coconut oil until brown. Then add your red pepper and the beans, stirring so that nothing burns. Add in your chipotle paste and coat the beans. Next, pour over the tomatoes and puree, and turn the heat down low. Stir in your tahini and mix thoroughly. Let the chilli simmer for about 10 minutes (until the edges of the pan have started to go crispy (best bits!!)), and serve...

Tonight, I had mine with jalapenos and crumbled feta (not vegan I know), and I've also got it for lunch tomorrow with some chicken I barbequed (again, not vegan..). It would work well with a fresh spinach salad or quinoa, or a thick slice of bread to mop up all the sauce.

If you want any more vegan chilli recipes, I highly recommend Deliciously Ella's cannellini bean stew or her black and kidney bean chilli.

Easy Vegan Protein Shake

I have this protein shake almost every day if I'm exercising, usually after my workout. I'm going to be straight with you; no, it isn't as sweet as sticky toffee pudding flavoured whey, but that's because this shake doesn't have any nasty added ingredients.

Not that I'm preaching - I'm more than partial to vanilla / double chocolate flavoured whey, but sometimes it's nice to know exactly what it is you're putting into your body. And, because I do eat meat, eggs and so on and so forth, I figured it would probably do my body good to go vegan on this one as often as I can.

Pea protein is around 80% protein, it's a great source of amino acids and it's low in carbs and fat. It's not that pea protein tastes bad or anything, it just tastes a bit like hay, which can be an odd taste to get used to. The maple syrup in this offers sweetness, and the cacao is really rich, bringing it all together to taste a lot like a thick chocolate milkshake.

To make this, you'll need:

• 30g unflavoured pea protein (I use Pulsin)
• 1 teaspoon organic cacao powder
• 1 tablespoon / teaspoon pure maple syrup (depending on how sweet you want it)
• 200ml almond milk (homemade or unsweetened)
• Water to mix to your desired consistency 

Place in shaker. Shake. Drink. 

Quinoa Flake Porridge - The Verdict

I am a massive fan of porridge and have heard people banging on about quinoa porridge for ages and so naturally I was inquisitive.

I bought some quinoa flakes from my local health food shop, Unicorn Grocery, in a bid to try it out for myself and see what all the fuss is about:

Granted, it doesn't look amazingly appetising. But then, when has porridge ever look sexy?

More importantly than looks, what does it taste like?

I'll be honest, it's got more of an earthy taste, not unpleasant at all but not what I was expecting for the first time - it's definitely a taste I can see myself getting used to. I added chopped dates to my porridge to sweeten it up; date syrup, maple syrup or honey would work well here too.

The consistency was in line with my usual oaty mess, and it cooked in exactly the same way as 'normal' porridge, which I was happy about.

What are the benefits of using quinoa over oats? 

It's a great alternative for people who are gluten intolerant, as it doesn't contain any gluten. Quinoa is a 'pseudo cereal'; a seed to you and me, and is related to the spinach & beetroot family. It is one of few plant protein sources to contain all the essential amino acids.

Although it does have a relatively high protein content (14g per 100g), it's also carb heavy too (around 60g per 100g) - it will fill you up a treat. It also contains iron, magnesium & calcium.

The cost may put you off - I think I paid around £5 for 500g of flakes, whereas the same in oats would set you back about £2.

As a half way house you could always add 15g oats & 15g quinoa flakes if you are unsure.


Recipe below:

30g quinoa flakes
250ml unsweetened almond milk
Cinnamon

Optional
Handful dates, pitted
Frozen blueberries
Frozen raspberries
Dessicated coconut
Half a banana
Tablespoon almond nut butter (I use Meridian)
Tablespoon flaxseeds

Measure your quinoa flakes and almond milk and put in a saucepan, heat gently for 5 - 10 minutes, adding in the cinnamon & stirring frequently, until the porridge has reached your desired consistency. Add the dates (or syrup) in here too if you are using them.

Take off the heat and stir the berries & dessicated coconut through. Pour into a bowl and top with banana, flax & nut butter.

Overall, I really enjoyed it - I'm definitely going to be cooking this for breakfast more.

My next challenge is to incorporate quinoa flakes into an overnight oats recipe...