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hearty

Sweet & Spicy stuffed Capsicums

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Sweet & Spicy stuffed Capsicums

Ingredients (serves 3+)

  • 4-6 capsicums (depending on size) , halved
  • 500g lean grass fed beef (for vegan friends substitute with lentils)
  • 1 Cup cauli-rice (or normal rice or couscous)
  • 1 Cup mushrooms, chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 onion, diced
  • 1 bottle of Toscano Authentic tomato puree
  • 2 Tbsp tomato paste
  • 1 tsp natural broth concentrate
  • 2-4 garlic cloves (measure with your heart)
  • 2 Tbsp Mexican spices
  • 1 tsp chipotle hot sauce (optional)
  • Salt & Pepper to taste

Method

  1. Toss the capsicums in the vegetable oil with salt and pepper
  2. Roast for 10-15 mins until tender flipping halfway through
  3. Cook carrot, zucchini, mushroom, rice, garlic & onion in vegetable oil until tender
  4. Add beef (or lentils) and the remaining ingredients and cook until cooked through
  5. Stuff capsicums
  6. Load with toppings
  7. Enjoy

Chickpea Curry

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Chickpea Curry

Ingredients

For the curry
• 1 can of chickpeas , drained & rinsed
• 1 Onion
• Garlic (as much as you want)
• 4 large carrots, sliced .
• 1 bottle of Toscano cherry tomatoes Passata
• 1 Tbsp curry concentrate + 1/2 cup of water
• A pinch each of nutmeg & cinnamon
• 1 tsp turmeric

Optional add ins
• 1 Tbsp  cashew butter – makes it extra creamy .

To serve with
• Rice
• Chili
• A dollop of yoghurt
• Coriander

Method

  1. Mix all the ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours
  2.  Enjoy!