Healthy Vegan - Green Chili with Welsh Leeks and Edamame Beans

The Welsh leeks season is coming to an end and I thought I'd make the most of it in this big bowl of Green Chile.  
This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks. Also the green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot. 
I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it.  This uplifted the dish with another dimension of spice and warmth. I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days. 

 I am sharing this Bowl of Green Chili withThe VegHog - You still have a day to share your #EatYourGreens recipe with the VegHog.  I am also sharing this recipe with  hosted by Fix Me A Little Lunch;and sadly for the final time with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.



Green Chili with Peas and Beans  
Serves 6 as an accompaniment
Ingredients4 tablespoons vegetable oil
1 onion, finely sliced
2 fat leeks, washed and sliced
4 cloves garlic, crushed
1 teaspoon jalapeno powder or 2 fresh green chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
2 tablespoons tomato puree
250grams soya beans, peas and broad beans
200ml water or vegetable stock
Salt and pepper to taste
Method
In a saucepan, warm the oil on medium heat.  
Add the onion, leeks and garlic and saute until the onions become soft.  Add the garlic and fresh green chili if using, then cover and cook for about 5 minutes.
Stir in the Jalapeno powder if using and cumin, oregano, coriander and season with salt and pepper to taste and cook for a few minutes for it to coat the mixture.  
Then stir in the tomato puree, cook for 10 minutes to ensure the onion and leeks are very soft.
Stir occasionally to keep the spices from burning.  
Then add in the beans, peas and water or stock cook for 20 minutes.
Taste and adjust the seasoning if necessary.
Adapted from this recipe

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Black Chickpeas and Carrot Curry Perfect for Halloween

Image
I am going to a gig tonight and am looking forward to it.  It hosted at a Miners Institute in the Welsh valleys.  D is taking his camera, so who knows I may be able to share more later in the week, but before I go off gallivanting, I thought I would share this orange and black bowl of food. Yes, another one, that is perfect for those cooking up a feast for the Halloween weekend.   The b lack comes from black chickpeas and orange from carrots or course, for the beady eyed amongst you there are some 'brain like' pieces in the bowl too, this is cauliflower that has turned orange from the turmeric. The recipe is adapted from my vegan Marrow Curry with Chickpeas , but this one is studded with black chickpeas and in place of the marrow, carrots and cauliflower.  Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety. Black Chickpeas with Carrots (and Cauliflower)   Serves 4 - 6 Ingre...
Read more

Healthy Vegan - Surprise Vegan Eats

Image
The prompt today gave me the chuckles ' Share something vegan (and delicious, duh) with a non-vegan'.  Well I am the non-vegan here participating in Vegan Mofo and everything I have been making this month has been vegan and pretty delicious.  But I haven't kept it all to myself.  I have been very generous with my kitchen experiments taking some of my edible creations to family and some into work and sharing with friends and colleagues, some are vegetarian, but most are omnivores.   H ere are some dishes that I have recently shared with non-vegans and non-vegetarians in my life. First up is an  Ethiopian and Ertirean inspired Zigni Broth  based on the more familiar D'ba Zigni.  This one has sweet potatoes and spinach. It was the first time some of them had tried an Ethiopian and Eritrean food and like me were surprised at how spicy it was.   Next we have a vegetarian chilli.   You can't go wrong with a vegetarian chilli with family...
Read more

Healthy Vegan - Whole Fava Beans Stew with Peppers

Image
August has brought us high winds and rain and a wanting for bowl food . Have you ever had whole fava beans?  If whole fava beans had a personality, it would be the fictional character Fonzie from the American sitcom Happy Days biker in a leathery rugged jacket, all tough on the outside - but a sweetheart on the inside.   So h ere is my second recipe with whole fava beans still in their handsome jackets.  The last recipe I made with whole fava beans was  Somalian Fava Beans  and they were utterly delicious.  Anyway, as the fava beans were bubbling away in the pot, it struck me that it was just a bowl of brown beans and not particularly appealing, looking a bit plain.  I decided to throw in a red and yellow pepper just to give it more colour.  It worked visually.  However, taste and flavour wise this Fava Bean Stew was okay, yes just okay.  Although it made for a pleasant change from spicy stews, I still prefer spicy stews or...
Read more