Winter Warmers

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Live and Taste or, rather, Laetitia and Theresa, food bloggers and authors of liveandtaste.com are back with some great tasting, healthy autumnal recipes; two dishes created exclusively for Woman This Month.

Vegan Chili Bowl

It’s a chili without meat, but still full of flavour and really tasty and fulfilling.
Ingredients
1 tbsp olive oil
2 garlic cloves, chopped
1 large red onion
1 capsicum, cut into pieces
1 can black beans, drained and rinsed (or 1 1/2 cups dry black beans, soaked overnight and cooked)
1 can red kidney beans, drained and rinsed (or 1 1/2 cups dry red kidney beans, soaked overnight and cooked)
1 tbsp tomato paste
1 can chopped tomatoes or four large fresh tomatoes, chopped into pieces
500ml tomato passata
1 tbsp balsamic vinegar
1 bay leaf
1 1/2 tsp dried oregano
1 tsp dried thyme
1 tsp paprika (sweet)
1 pinch cumin
1/2 tsp chilli powder
1/2 tsp Himalayan salt
Large pinch of fresh pepper
Juice of 1/2 lime

Top ith fresh coriander, 1/2 avocado, fresh chopped chilli or spring onion and a lime.

Method
Heat the olive oil in a large saucepan over medium heat and fry the onion and garlic until softened. Add the tomato paste and stir well for one minute until well combined.
Add the chopped tomatoes and the capsicum and stir well before adding the passata.
Add all the spices and the balsamic vinegar. Stir well and let it simmer for five to seven minutes.

Stir in all the beans and let simmer for another 10 minutes, stirring occasionally.
Season according your taste with more black pepper, salt and hot chilli.
Remove the bay leaf. Season at the end with the juice of 1/2 lime.
Serve it into bowls and decorate.

Pumpkin Tart – The Healthy Way

This tart is gluten free, without refined sugar and packed with nutrients.
Ingredients
BASE
2 cups almond (raw)
1/4 cup almond or rice milk
6 dates, pitted (soaked in hot water for 10 mins if not soft)
2 tbsp almond flour
2 tbsp maple syrup (optional)
2 pinches pumpkin spices + 1 pinch of Himalayan salt

FILLING
325gr peeled pumpkin, to steam (and to make one cup pumpkin puree)
½ cup maple syrup
1/3 cup + 1 tbsp oat flakes (small and gluten free)
1 tsp pumpkin spices
Few crushed pecans for topping

Method
Preheat the oven to 175C (fan).
First, steam the pumpkin pieces for 15 minutes or until soft.
In the meantime, using a medium food processor, whizz two cups of almonds and break them down into medium to small pieces (for a crunchy texture).
Add the other ingredients for the base (almond milk, dates, almond flour, maple syrup and spices) to the crushed almonds. Pulse until you have a sticky texture. You might need to scrape it few times and pulse again.
Line a 19-20cm tin with baking parchment. Pour in the sticky mixture and smooth it down with a spatula. Press it well and make a tart shape with borders. Keep one or two tablespoons of your mixture on the side for topping.
When pumpkin pieces are soft, place it in a blender and blend it. Add the other ingredients for the filling and blend until you reach a smooth texture. Pour over the base.
Add pecans and crumble with your hands the base mixture you left on the side on top of the cake.
Place it in the oven and bake for about 30 minutes or until your topping has a brownish roasted colour.
Find more healthy recipes on www.liveandtaste.com
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