Mexican Red Bean & Tomato Soup with Toasted Tortilla Croutons

A cross between a bean chili and a soup. Essentially it’s a bean and vegetable chili but with the addition of stock to turn it into a hearty, nourishing and warming soup. The croutons are delicious thrown on top of the soup and also as “chips” to dip into the soured cream and mashed avocado….

Baked Feta

As you may have guessed I completed the dairy and egg free month. I was advised to consider eliminating gluten from my diet and eating eggs or dairy only every 3-4 days. That would be far too restrictive so I’ve given up trying to find the root cause and returned to my old eating habits…

Chili Jam

There are some things in life you just cannot get enough of and this is certainly one of them. Sweet. Fiery hot. Perfect with cheese, scrambled eggs or spread over corn-on-the-cob. It also works well dolloped on top of mushrooms on toast. Makes about 3 smallish jars 4 tablespoons olive oil 3 medium onions –…

Enchiladas

Everywhere you look at the moment you can’t avoid the mention of Mexico so here is my contribution. A simple to make meal that tastes great cold the next day in your lunch box. The chili can be made in advance and freezes well. There must be thousands of vegetarian chili recipes available. Here is…