Sweet potato and red beans chili

If you are on my side of the world, it is getting colder out there and the days are getting shorter. It is actually raining right now and I am writing this from my couch, all cozy with fluffy socks on and a large cup of herbal tea. Bliss!

Today's recipe is a savoury one, vegan and gluten free. A dish that is quite quick to make from whole foods (less than half an hour) and so delicious and comforting. Perfect for this season. So let's dig in!

INGREDIENTS:

For 2 people

2 medium sweet potatoes

1 small onion

1 small garlic clove

2 large tomatoes (diced)

1 avocado 

1 tin red beans (rinsed) 

3 tablespoons Balsamic vinegar

1 teaspoon Muscovado or Demerara sugar

1/2 tin tomato paste (or 2 tablespoons)

1 tablespoon ground coriander

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

A pinch of ground cinnamon 

A pinch of Cayenne chili powder (or more if you like it hot)

Olive or coconut oil

Pink Himalayan salt

Black pepper

Brown Basmati rice

A few coriander leaves (optional)

METHOD:

Pre heat your oven at 180°C (350°F)

Peel and dice the sweet potatoes. Place them on a baking sheet lined with parchment paper. Spray with a little olive or coconut oil and bake for 20 minutes until nice and soft.

While they are in the oven, start cooking your rice.

Dice your onion finely as well as your garlic. Spray a frying pan with oil and sauté the onions and garlic with the sugar to caramelise them. Add all of the spices (cumin, cinnamon, coriander, paprika, turmeric and chili powder). Cook and stir for a couple of minutes (this will roast the spices a little). 

Deglaze with the vinegar then add the tomato paste. Stir. Add the diced tomatoes and rinsed red beans, simmer for about 10 minutes then mash everything up with a potato masher. Season to taste.

At this point, your sweet potatoes should be done (or almost).

Mash up an avocado with half the juice of a lime, a pinch of ground garlic and some salt and pepper.

Serve over rice, add  the sweet potatoes and the mashed avocado. Top with a few coriander leaves.

No-bake choconut balls

Last week I talked about the lovely coconut balls I made that could easily replace your standard truffles. This week, I want to talk about another version that I've made with hazelnuts. And they are the BOMB! They ressemble the Ferrero Rochers that I used to loooove but can't have anymore *sigh* because of endo. These are dairy/soy/palm oil and gluten free! What else do you want? 

(I made it again today with hazelnuts and almonds and it was gorgeous)

INGREDIENTS:

(for about 20 mini balls)

1 cup of hazelnuts

2 Tablespoons of hazelnut oil

1 Tablespoon of organic pure raw cocoa powder

3 Tablespoons of maple syrup

2 Tablespoons of coconut cream

1 Teaspoon of vanilla extract

METHOD:

Preheat the oven to180° C (360° F)

Arrange the hazelnuts on a baking sheet and roast for about 10 minutes until golden brown. Stir them every four minutes or so. Let them cool for another 10 minutes.

You will need to skin them. I usually transfer them into a bowl, put a plate over it and shake energically.

Separate the hazelnuts from their skin and transfer them into a food processor. Grind them until finely chopped. Scoop out 1/4 cup of the nuts onto a plate and save for later.

Back to your food processor, add the oil, the cocoa powder, the vanilla, the syrup and the coconut cream to the rest of the nuts. Pulse until you get some sort of paste (you might want to scrape down the sides a couple of times).

With a teaspoon take some of the mixture (the size of a small walnut) and press firmly in your palm to start shaping a small ball then roll it into the remaining chopped hazelnuts. 

Put them on a plate or tray and refrigerate for at least a couple of hours. Enjoy!