Tuesday, November 25, 2014

Vegan Sweet Potato Chili with Guacamole and vegan Sour Cream



I love having my main man home.. more excuses to cook up good healthy food. It's pretty eexciting that he is really enjoying eating as much vegan food as he can get while he is at home. It's a bit hard for him at work as it would be pretty limiting as to the variety and quality of nutrition he would be able to get. Even though the guys out there call he vegan I think it's mainly because he tends to eat a much healthier diet than most of them making the best choices of what is available and only eating the sweet treats that I send out for him.

He does take a lot back with him as I've mentioned before but he also works out so needs a decent amount of food. Yes, they're allowed to use the gym at work, it's actually in their contract that they keep fit and healthy. Fire fighting and rescue work can be quite demanding so it really is essential. Also a bonus of having the type of job he does.


I made this chili the other night for dinner and it's delicious. Easy to make and also great the next day reheated. I've used the guacamole and sour cream for other meals too so make sure you put any leftovers in a sealed container in the fridge as they last quite well. The lemon juice is great antioxidant preserver so the food stay fresh and appetizing.

Sweet Potato Chili with Guacamole and Vegan Sour Cream

Makes: 4 servings

Ingredients:

1 onion or 3-4 inches of leek
1 carrot
1 celery stalk
½ red capsicum (pepper)
4 tomatoes
2 tbs tomato paste
2 cloves garlic
2 tbs Cajun seasoning
1 tsp cumin
½ tsp ground cinnamon
1 sweet potato
½ eggplant (aubergine)
½ zucchini (courgette)
 ¾ cup fresh or frozen corn
1 tin Kidney beans

Preparation:
  1. Add 1-2 tbs olive oil to a medium pot on medium. 
  2. Peel and dice the onion or leek, carrot, celery and capsicum then add to the pot and cook for 3-5 minutes stirring occasionally. 
  3. Add the tomatoes, garlic, seasoning, cumin and cinnamon then stir for another minute or two until the tomatoes soften and start to break down. 
  4. Add the tomato paste stirring it through as it cooks, this will take about 2 minutes then add the peeled and diced sweet potato, eggplant and zucchini with the rinsed and drained kidney beans, stir to combine then turn the heat to low and let simmer for 40 minutes. The longer is simmers on a very low heat the better the flavor becomes.
  5. Serve with guacamole and vegan sour cream – recipes below.


Guacamole

Ingredients:

1 large ripe avocado
½ tomato
1 tsp fresh lemon juice
¼ peeled onion
1 small chili
¼ clove fresh garlic
Salt and pepper
1 tsp dried coriander or 2 tbs fresh  

Preparation:
  1. Add peeled and de-seeded avocado, de-seeded tomato, onion, garlic, salt and pepper to a blender and blend until smooth then add the coriander and mix through with a spoon.


Vegan Sour Cream

Ingredients:

200 ml or ½ cup raw cashews
1 tsp apple cider vinegar
2 tbs fresh lemon juice
Approx. ½ tsp salt
Water to cover to ¾ of the total ingredients in the blender.

Preparation:
  1. Add all ingredients to a blender and blend until super smooth and creamy, if you need to add more water to get it moving then add 1 tbs at a time so that it doesn't get too thin and runny.
  2. If you don’t have a good quality blender you may have to soak the cashews first for 3-4 hours then rinse and drain and proceed with the recipe.


 

¡que lo disfrutes con salud! 
I  hope you enjoy it! ;-) 


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Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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