Ingredients

400 g soya mince 

1 onion

4 garlic cloves

1 red chilli

2 cans chopped tomatoes, organic

1 can mixed organic beans; white, red, kidney beans and butter beans 

1/2 tsp cumin

1/2 tsp cayenne pepper

1 tsp coriander powder

salt and black pepper

200 ml water

olive oil for frying

Method

Peel and chop onion, garlic and chilli. Put it on a pan with hot oil and fry for a moment. When the onion has taken on a golden colour add the soya mince and fry for about 5 minutes. It doesn’t brown the same way as meet mince, but that doesn’t matter. 

Add the spices and fry the mixture for a minute or two before adding tomatoes and water. 

Let it simmer on medium heat for about half an hour.

Add in the beans and let the chilli sin carne simmer for 5 minutes or until it has the thickness you prefer. 

Salsa

Ingredients

6 tomatoes

1 small red onion, or half a bigger one

1/2 yellow pepper

4-5 garlic cloves 

1 green chilli

1 tbsp jalapeño

1 tbsp chopped cilantro  

1 tbsp chopped fresh parsley 

1 tsp cumin

1/4 tsp cayenne pepper

salt and black pepper

1/2 lime, the juice

1 tbsp olive oil

Method

Chop the tomatoes, red onion, pepper, garlic, chilli, jalapeño, cilantro and parsley.

Put everything in a big bowl, add the spices and blend well.

Mix in the oil and lime juice and add more spices if needed.

Guacamole

Ingredients

300 g avocado, fresh or frozen

1 tbsp chopped red onion

1 tbsp chopped cilantro  

1/2 lemon, grated zest

1/2 lime, the juice

salt and black pepper

Method

If fresh peel the avocado and de-stone. Scoop out the flesh and put it in a big bowl. Mash it with a fork, potato masher or even a stand mixer.

Chop the red onion and cilantro. Add it to the avocado flesh as well as the lime juice, lemon zest and spices. 

Some people like chopped tomatoes, bell pepper or jalapeños in their guacamole, but I like it simple like this. It’s a matter of taste. Other spices can be used as well, like chilli flakes for example. 

Serve in gluten-free wraps or with gluten-free crisps and always, always lots of green salad.

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