Thanks to the Eighth Day for these recipes -
Sweet Potato and Quinoa Chilli
Serves 4
Ingredients
1 fresh chilli, de-seeded and chopped
3 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 large onion finely chopped
1kg (2lb 3oz) sweet potato, peeled and cut into 25mm dice
1 tin tomatoes
100g (4oz) quinoa, soaked for 20 minutes in cold water then rinsed well
1 red pepper, finely sliced
1 tin red kidney beans, strained
½ litre (18floz) vegetable stock
1 handful of chopped fresh coriander
1 tablespoon creamed basil
3 tablespoons sunflower oil
Salt and pepper to taste
Method
- In a heavy based pan heat up the oil and when smoking hot put in the seeds to pop, cover immediately to stop them jumping out of the pan and turn down the heat. Add the chilli and garlic.
- Add the onions and cook until translucent.
- Add the sweet potato, turn up the heat again and stir fry for a few minutes.
- Add the tinned tomato, stock and quinoa, season with salt and pepper, stir well then turn down the heat, cover and leave to simmer.
- When the sweet potato and quinoa are cooked (the quinoa will burst open and become tender) add the red pepper and kidney beans. Stir well, adjust the seasoning to taste then stir in the fresh coriander and basil.
- Serve with a green salad.
Fruit Cake
Ingredients
900g (2 lb) dried fruit
570ml(1 pint) rice or soya milk
200ml (7floz) vegetable oil
455g (1lb) self raising wholemeal flour
55g (2 oz) ground almonds
1 tbsp molasses
Rind of 1 lemon
Pinch of allspice
Method
- Mix in given order
- Beat well & pour into well lined greased 23cm (9") cake tin
- Cover top with greaseproof paper
- Bake 2 hours 150ºC/300ºF/Gas 2
- Reduce to 130ºC/250º/Gas 1 for 1- 2hours
- Cool in tin - a tin with a detachable base is best.
Can be covered with jam and a large packet of white or coloured marzipan for special occasions
