chili sin carne II

Ingredients:

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chili sin carne II served with rice, fresh corn salsa, tofu sour cream, avocado and sprouts.

Onion (1, diced small)
Red pepper (1/4 diced small)
Yellow pepper (1/4 diced small)
Corn (3-4 tbsp)
Brown beans (480g)
Kidney beans (240g)
Tomato puree (2-3 tbsp)
Paprika (1-2 tsp)
Sweet smoked paprika (1/2-1 tsp)
Cayenne (1-2 tsp)
Cumin (1-2 tsp)
Chili flakes (1/2-1 tsp)

Optional:
Other veggies
Other spices
Hot sauce

Method:
Fry the onion until lightly browned and add in the peppers and spices. Once cooked add in the beans, tomato puree and a little water. Add in corn and more water if necessary. For a thicker chili, mash up a few of the beans. Season to taste and serve with rice, tacos, tortilla wraps, baked potatoes, avocado, whatever you like!

You may also want to check out a different chili recipe I have here.

simple cabbage potstickers

Ingredients:
Wonton wrappers (check the ingredients to make sure they are vegan)
Cabbage (1/2 a head or however much you want, thinly shredded)
Onion (1, thinly sliced)
Carrot (1, thinly sliced)
Garlic (1-2 cloves, crushed and minced)
Ginger (thumb sized piece, crushed and minced)
Fresh coriander
Sesame oil
Olive oil
Soy sauce
Salt & pepper

Optional:
Mushrooms, fake chicken, spring onions, other veg will also work. Fresh greens like sugar snaps or mangetout are also nice to put in raw.

Method:
Fry onion in a little oil and cook until softened. Add in garlic and ginger. Fry for a little while and then add in the cabbage and carrot and season (if adding fake meat, you may want to fry this separately to maintain some of the crispiness).
Prepare any other raw vegetables. You may also want to add some soy sauce or sesame oil into the cabbage mixture at this point, but the dipping sauce will add these flavours.
To make the potstickers simply place a small spoonful of the cabbage mixture, as well as any other fresh ingredients, and seal with a little water. The simplest way to do this is to wet one edge of the wrapper and simply fold it over itself, firmly pressing together the wet and dry side. You will end up with a half-moon shape.
To cook them place a little oil in a pan and fry them on medium heat until brown on one side. Add some water to the pan and place the lid on top to allow them to steam until the water has evaporated. Once evaporated, flip them over and brown the other side. Once the desired crispiness has been reached, remove from pan and serve.
For a dipping sauce simply mix soy sauce, sesame oil and some ginger and spring onions for more flavour.