Thursday, January 21, 2016

Chili Sin Carne

In your largest pot:

Stir fry onions and garlic in water. Then add peppers and mushrooms. Then the kidney beans and tomatoes. Add paprika, cocoa powder and cumin. Add chili according to taste. Simmer for a couple of hours. Serve with brown rice.

3 cloves garlic, minced
3 medium onions, diced
3 large bell peppers, diced
15 medium button mushrooms
3 cans tomatoes with juice
4 cans kidney beans, rinsed and drained
chili, red or green (taste to make sure its not too hot) or chili powder
3 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon unsweetened cocoa powder
salt and pepper

Vegetables exude a lot of water. This can be combated in two ways. Simmer to evaporate excess water or use the water to increase the sauce by mixing a teaspoon of cornflour in a little bit of cold water and adding to the pot. Do not throw cornflour in directly as the heat will cause it to form lumps instead.

Serve and put the leftover sauce in plastic containers and freeze.


Empty 2 tins of chickpeas into a pot and bring to the boil. Chick peas blend much faster and easier when they are hot.
In a blender mix chick peas, juice of one lemon, some roasted pepper*, 3 cloves garlic and a teaspoon of cumin.

As tahini has a lot of oil, empty half of the tahini into another clean dry jar. Leave on a shelf for a week or so, and the oil will rise to the top. Pour off all the oil and then you can use a tablespoon of the oil-less tahini in the hummus. 

More water can be added if the mixture stops blending. When finished the hummus can be left standing uncovered for a while and some of the water will naturally evaporate for a thicker consistency.

* e.g. Lidl's Freshona Roasted Red Peppers (in sweetened vinegar, not oil)


Cook baby oats with 50% Alpro Almond milk and 50% water and raisins for 5mins. Transfer to a bowl and put cinnamon, Alpro Almond milk and a teaspoon of Dark Brown Sugar on top.

Salads and No-Oil Dressing

Cold beans, cold pasta, tinned corn, tomatoes, lettuce, chopped capsicums, etc.

No-Oil Dressing

Mix together:
4 tablespoons fat-free dressing (e.g. Hellmann's Fat Free Vinaigrette)
2 tablespoons red or white wine vinegar
1 garlic clove chopped
1/2 tablespoon Dijon mustard (Maille Dijon Originale)
2 tablespoons Balsamic vinegar

Wednesday, January 20, 2016


Welcome to my new food blog!

This blog will look at the practical side of eating according to the Whole-Food, Plant-Based Diet. For many who are used to cooking meat, potatoes and two veg and see the changeover as a daunting process, I will be looking at products, recipes, ways of cooking to show that one can produce many different dishes that are healthy and tasty. Some dishes and soups take time to make but will be in large quantities and so can be transferred to the freezer, while other dishes can be prepared in ten minutes and eaten straight away.

The Whole-Food, Plant-Based Diet is a diet based on fruits, vegetables, tubers, whole grains, and legumes. For those who would like to find out more about the diet see my resource page:

The diet excludes animal products and plant oils.