Tag: chilli

A mixed bean salad

Vegan, oil free, gluten free, delicious.

This oil free recipe gets its creaminess from the Violife ‘white’ and the borlotti beans. red beans will also work. Carrot adds sweetness and cucumber a delicious coolness. The rucola is used as a herb as it is strong and peppery in flavour, all offsetting the slight bitterness from the chicory. Thus giving a wonderful easy to eat oil free salad containing all the nutrients needed.

For gallbladder and liver health it is also possible to add dandelion leaf finely chopped, it goes well in this dish adding it’s own flavour in-between the chicory and rucola. It is possible to forage dandelion almost anywhere, be careful to choose clean plants not near busy roads but in meadows or parks where the air is cleaner. Or like I do simply grow it in your garden as it is a healthy nutritious plant.

The lemon juice and salt bring out all the natural flavours of the fresh ingredients and with the rucola and the dandelion leaf you don’t need pepper.

red chicory, finely chopped
spring onion thinly sliced
grated carrot
dandelion leaf finely chopped
a small tin of green borlotti beans (red kidney beans are also good)
greek white ‘goats cheese’ Violife, in small chunks
rucola, very finely chopped (arugula)
red cayenne chilli very finely chopped
cucumber in small chunks
paprika, orange, sliced and chopped (bell pepper)
lemon juice to taste
salt  to taste

 

Sweet chilli sauce

This is a hot little number is mitigated by it’s delicious sweetness. A simple quick recipe to spice up any meal. Goes especially well with rice dishes.

Sweet chilli sauce.

2 green jalapenos
2 red jalapenos
6 red cherry tomatoes
4 tsp sugar (I said it was sweet)
2 tbsp mirin
2 tbsp rice vinegar
2 tbsp ponzu
salt to taste

Technique

Remove the inner pith and seeds from all the chillies and chop very finely.
Chop the cherry tomatoes almost as finely as the chillies.
Mix together in a bowl with all the other ingredients.
Add salt to taste.

This should be quite liquid and if left to stand for a hour or so, the heat of the chillies leeches into the sauce creating a delicious sweet spiciness.