Quinoa Chili

I was never the biggest fan of meat chili's when I was growing up, the whole idea really confused me. I guess its because I always associated chili with spaghetti bolognase and felt like I was getting ripped off without the pasta. I never really found chili that appetizing but when a friend suggested replacing the meat with quinoa I got quite excited about the idea of making it and the recipe below is the result.

• 1 Can Crushed Tomatoes
• 1 Can Red Kidney Beans
• 1 Celery Stalk Diced
• 1 Onion Diced
• 1 Capsicum Diced
• 1 Zucchini Diced
• 1 Garlic Clove Crushed
• 1/4 Cup Quinoa 
• 1 Tsp Paprika
• 1 Tsp Chili Powder
• 1 Tsp Olive Oil
• Tabasco Sauce to taste
• Coriander for garnish

1. Boil a pot of water on the stove.

2. Wash the quinoa under cold running water for around 3 minutes, this will remove the bitter taste and any grit.

3. Pour the quinoa in the boiling water and leave to cook for around 10 minutes or until the quinoa is soft and fluffy, then drain.

4. Place a pan on medium heat and add the olive oil, garlic and onion and cook until golden brown.

5. Add the Capsicum, Zucchini and Celery to the garlic and onion mixture and leave for around 5 minutes or until everything has sweated down.

6. Pour in the crushed tomatoes and then fill the empty can half way with water, swirl the water in the can to remove any of the tomato juice still left in the can and then pour in with the tomato mixture. 

7. Add the drained quinoa, paprika, chili powder and a few drops of Tabasco, I used around 6 drops but it depends on your taste.

8. Bring the heat to the boil then cover and reduce heat to a simmer then leave for around 10 minutes or until reduced slightly and thickened up.

9. Once the chili has thickened up add the drained kidney beans and stir for 2 minutes or until everything is completely combined.

10. Divide evenly between 2 to 3 people, serve immediately and garnish with coriander.

The secret ingredient to this chili really is the Tabasco sauce, it gives it that real smokey flavour.

There you have it a delicious and extremely filling chili which only takes 30 mins to cook, freezes well and can altered depending on your taste.

What are your thoughts on Chili? Do you have any Vegan recipes I should try?

Leek and Potato Soup with Garlic Croutons

I don't know about you but I am all about soups, especially in winter. There is nothing better than a pipping hot bowl of soup to warm you up in the middle of winter. I am obsessed with potato and leek soup, whenever I make it I am always reminded of my mother when she would make it specially for me as a child.
This recipe is super easy to make and you can make it in large batches then freeze and should keep pretty well. Of course I was just making this recipe for dinner and lunch the next day so I also made some extremely addictive garlic croutons to garnish. 
*Warning the garlic croutons are super addictive and I had to kick my husband out of the kitchen to stop him eating them*
Okie Dokie so lets get to this recipe shall we...

For the leek and potato soup

• 1 tsp olive oil
• 1 medium onion sliced
• 1 leek sliced
• 1 garlic clove crushed
• 2 potatoes diced
• 1 cup unsweetened almond milk
• 1 cup vegetable stock
• 1 tbsp white cooking wine
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 sprigs of thyme
• spring onions

For the garlic croutons

• 1 tsp olive oil
• 1 slice of crunchy bread
• 1 garlic clove crushed

1. In a pot of boiling water add the potatoes and let them boil for around 5 minutes or until the potato is soft.

2. Place the sliced onion, leek and crushed garlic into a large pot with olive oil and cook until everything has sweated down so around 5 minutes.

3. Once the potatoes are cooked, drain and then place in the onion mixture. Allow the onion to caramelized slightly.

4. Add the vegetable stock, white wine, garlic powder, onion powder and thyme then bring the mixture up to a boil, reduce to a simmer and the leave to cook for around 20 minutes.

5. Whilst the soup is simmering its time to make the garlic croutons, rub oil and crushed garlic over the sliced bread.
6. Cut the bread into small cubes and then place in a hot no stick pan for a few minutes or until it becomes golden and crispy.

7. Once the soup mixture has cooked for 20 minutes, remove the pot from the heat and use a stick blender to puree.
8. Serve the soup in bowls garnished with sliced spring onions, garlic croutons and pepper. This recipe should make around 3 to 4 serves depending on how hungry you are. This recipe was souper duper easy (See what I did there!) and only took around 30 minutes to make, perfect when you have had a long day at work.
What are your favourite soup recipes?
Do you have a recipe you think I should try?