Hayter Guacamole

Guacamole

Made by: Beth Hayter

Ingredients:

4 avocadoes

1 red chili

1 clove of garlic

1 large tomato with the seeds removed

½ onion

Juice of 1 lemon

Salt and pepper to taste

Spicy Pumpkin Curry

Spicy Pumpkin Curry

Made by: Beth Hayter

Original Recipe from:

 http://www.redonline.co.uk/food/recipes/sophie-dahl-s-winter-curry-with-saffron-cinnamon-rice

Ingredients:

2 tbsp of safflower oil

2 onions, peeled and finely chopped

2 cloved of garlic, peeled and finely chopped

1 green chilli, deseeded and finely chopped

1 kg pumpkin, peeled, deseeded and roughly chopped

400g can of chickpeas/garbanzo beans, drained and rinsed

250 mil cups of vegetable stock

400 ml of coconut mild

Salt

2 handfuls of magetout

A handful of fresh coriander/cilantro

For the garam masala:

1 tsp of cumin seeds

1 tsp of mustart seeds

½ tsp of cloves

1 tsp of ground turmeric

6 cardamom pods, seeds only

For the saffron cinnamon rice:

300g basmati rice

450 ml water

1 large knob of butter

A couple of cardamom pods

A pinch of saffron

2 cinnamon sticks

Directions:

1. In a pestle and mortar, make the garam masala by crushing up and grinding all your dry spices.

2. In a heavy-bottomed casserole or pan, heat the safflower oil and add the onions, sweating on a low heat until soft and translucent. Add the garlic and stir for another half a minute, taking care not to burn it.

3. Add to this mix the garam masala and chili and coat the onions with it. Add the pumpkin and the chickpeas/garbanzo beans and then pour over the stock, followed by the coconut milk.

4. Season and simmer for 10-15 minutes, add the mangetout and cook for another five.

5. To make the saffron cinnamon rice, put the rice in a sieve and rinse until the water runs clear. Put the rice in a large saucepan with eater, the butter, cardamom, saffron and cinnamon.

6. Bring to a rolling boil, quickly turn the heat down, put a lid on the saucepan and then leave for 10 minutes. Remove the lid and take it to the table in the saucepan.

7. Serve with handfuls of coriander/cilantro.

Potlucker’s Notes/Recommendations:

“ I removed the veggie stock and the mangetout. I added spinach instead. I also swapped out the chickpeas for lima beans. The chickpea version is nice and super filling. 

Spicy Mexi-Salad

Spicy Mexi-Salad

Made by: Jennifer Baptista Smith

Ingredients:

Lettuce

1 can of black beans

1 can of kidney beans

1-2 chilies chopped finely

Hot sauce

Coriander

Juice of 1-2 lemons

Directions:

1. Tear up lettuce into bite-sized pieces.

2. Add black beans, kidney beans, and copped chili peppers

3. Add enough lemon juice to coat the lettuce and beans and add coriander and hot sauce to taste.

Avocado Spread

Avocado Spread

Made by: Lauren Steyskal

Ingredients:

Ripened avocados

Black pepper

Salt

Honey (or any sweetener substitute)

Directions: 

1. Blend all ingredients until smooth.

Potlucker’s Note/Recommendations:

“You can swap out the salt and the honey with soy sauce” – pour slow and taste-test along the way.

Loaded Veggie Nacho Soup

Loaded Veggie Nacho Soup

Made By: Guillian Hunt

Original Recipe From: 

http://minimalistbaker.com/loaded-veggie-nacho-soup/

Ingredients:

1 tbsp olive oil

1/2 large onion, chopped

2 cloves garlic, diced

1 tsp cumin

1/2 tsp chili powder

1/2 tsp each salt and black pepper

1 can tomato paste (or sub 1 28-oz can crushed tomatoes and omit the water below)

2/5 cups water

2 cups low sodium vegetable broth

1 cup your favorite fresh, chunky salsa

1 4-ounce can mild diced green chilis

2 15-ounce cans black beans, lightly drained

Optional toppings: tortilla chils, fresh onion, cilantro, avocado, hot sauce, lime juice, etc.

Directions:

1. Heat a large pot over medium heat.

Add olive oil, onion, garlic and stir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.

Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.

Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.

Serve hot or cold with tortilla chips, fresh onion, avocado or guacamole, fresh cilantro, etc.

Mexican Potatoes

Mexican Potatoes

Made By: Guillian Hunt

Original Recipe From: 

http://www.bbcgoodfood.com/recipes/415615/mexican-potatoes

Ingredients:

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1/2 tsp mild chili poweder

1/2 tsp paprika

1 tsp cumin

1/2 tsp cayenne pepper
1/4 tsp of cinnamon

Directions

1. Boil the potatoes for 5 minutes. Meanwhile, heat oil in a frying pan and genetly fry the onion for 8 minutes. Add the garlic and spices, then fry for 2 minutes more.

2. Drain the potatoes and add the potatoes into the onion mix. Turn the heat up and shake the potatoes around so that they are all covered. Cook for 10 minutes more until tender.