160 | BEANS If you want a “meat sauce,” defrost Wondermeat or other such meat substitute. Heat a little oil in a frying pan, Heat some ground cumin and ground coriander, then fry a small chopped onion. Add the Wondermeat and break it up with a large fork. Add a little wine vinegar and enough canned tomatoes to make a nice sauce, adding salt and pepper if needed. Cook for about 10 minutes. You can also make the meat finer by grinding it in the food processor for a few seconds. MICHAL’S CHILI SIN-CARNE MICHAL: When we spent some time in Davis California we were exposed to Mexican food; chili became one of our favorite dishes. We usually make a whole feast around it and eat it inside a tortilla (as a burrito) adding: avocado guacamole, hot sauce, cooked rice, sweet corn, chopped cilantro, chopped tomatoes, lettuce, etc. First, I used to make chili con-carne, but since we tried cutting down on meat consumption, we have realized that chili ‘sin-carne’ is no less tasty. Fry 2 onions (you can add chopped red peppers and celery), add chopped tomatoes (fresh large, cherry, or from a can), and cook for a while. Add beans from a can, we use whatever are available- red beans, black beans, white beans, or a mixture of all (but not baked beans). Season with lots of cumin, turmeric, sweet or hot paprika (depending on how tolerant you are), and cilantro. Can also add a bit of sugar, cinnamon, cacao, or instant coffee (learned this from Doreen!) Cook for about half an hour until all flavors mix. ITALIAN BEAN CASSEROLE https://www.deliciousmagazine.co.uk/ 3 Tbs olive oil 4 celery sticks, roughly diced 4 medium carrots, roughly diced 3 leeks, trimmed, washed and sliced/1 ½ cups chopped onion 2 garlic cloves, crushed 100ml white wine/¼ cup cider vinegar or white balsamic vinegar with water 2 cans chopped tomatoes Grated lemon zest About 700ml vegetable stock, heated
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