Holy Guacamole!*, it's a bowl of Mexican goodness, packed with protein, whole grain carbohydrates, dietary fibre and healthy monounsaturated fats. Enjoy! Lucy's food journal: http://on.fb.me/1v8m90i
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
- 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.
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