MEXICAN INSPIRATION

Mexican style food is one of my favorites and when choosing to consume a vegan diet I had a mini freak out “what would I do without my mexican?!” The following recipe is the answer to my dilemma. And so so yummy!! It’s also my boyfriend’s favorite meal that I cook. The length of the recipe may at first glance seem a little daunting, but all it takes is an hour and half to make. Turn on your favorite music, dance away and infuse a little love in to the cooking, with a number of pots and pans on the stove all at once.

BROWN RICE
1/2 cup brown rice
pinch of sea salt
** use organic and biodynamic ingredients where possible **

Put brown rice in a pot of water. Bring to boil and then reduce heat and simmer until cooked (approx 45 minutes). Place into a bowl, and its ready to serve.

BEANS
1 cup adzuki beans (soak in water for at least 6 hours)
100ml coconut oil (organic, unrefined, virgin)
2 red onions, finely diced
3 cloves garlic
2 red capsicums, seeds removed, cut into small pieces
6 ripe tomatoes, finely diced
2 tbsp tomato paste
4 sticks celery, finely diced
1 teaspoon cayenne pepper
1 tsp sweet paprika
pinch of sea salt and freshly ground black pepper
** use organic and biodynamic ingredients where possible **

Strain adzuki beans, and discard the water they have been soaking in. Gently simmer adzuki beans in a pot of water for approximately 45 minute. Strain, and leave to the side in a bowl.

In a large pan, gently heat the coconut oil. Add the red onions and garlic and cook for approx 10 minutes on low heat or until onions are cooked throughout. Add red capsicums, tomatoes, tomato paste, celery, cayenne pepper, paprika, salt and pepper. Cook for 15 minutes. Add adzuki beans and cook for a further 10 minutes. Place into a bowl, and its ready to serve.

VEGAN “SOUR CREAM / CHEESE”
1 cup cashews
1/2 cup tahini
1 teaspoon Bragg’s Liquid Aminos (or 1/2 teaspoon miso paste)
** use organic and biodynamic ingredients where possible **

Place all ingredients in a blender and blend until a smooth paste like consistency. Place into a bowl, and its ready to serve.

GREENS
1 large bunch of parsley, roughly chopped
1/2 cup sunflower seeds
1 tablespoon coconut oil (organic, unrefined, virgin), melted on a very low heat
** use organic and biodynamic ingredients where possible **

Place all ingredients in a bowl and toss to combine. Ready to serve.

AVOCADO
2 ripe avocadoes
1 fresh lime
1/2 teaspoon apple cider vinegar
1/4 cup coriander leaves (cilantro), finely chopped
pinch of sea salt and freshly ground black pepper
** use organic and biodynamic ingredients where possible **

Using a fork, mash the avocado. Add the juice of the lime, apple cider vinegar, coriander/cilantro, salt and pepper. Place into a bowl, and its ready to serve.

You should now have five bowls ready to serve – brown rice, beans, vegan “sour cream/cheese”, greens and avocado. Enjoy!

adzuki beans

NUTRITION NOTES: ADZUKI BEANS

Adzuki beans are a good source of B vitamins and minerals such as magnesium, potassium, iron, zinc, copper and manganese. As a high-potassium, low-sodium food, they can help reduce blood pressure and act as a natural diuretic. When combined with grains (such as brown rice), beans supply a high quality protein, an excellent alternative to animal protein. Adzuki beans are also rich in soluble fibre, helping to promote regular bowel movements and binding to toxins and cholesterol, aiding in their elimination from the body. In Japan and China, adzuki beans are known for their healing properties, specifically helping to support the function of the kidney and bladder.

For more nutritious and delicious vegan recipes please go to RECIPES PAGE

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