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Finely dice;

2 carrots
2 celery stalks
1 lg brown onion
2-3 cloves of garlic
1 teaspoon of onion powder
1 teaspoon of dried garlic granular
1 tablesp...

Tofu and Quinoa Cakes

July 5, 2018

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Baked Beans

July 12, 2018

 

Finely dice;

1 large red onion and cook until translucent in a small amount of coconut oil. Add;

350g of grated sweet potato and cook until tender. Add; 1 small tin of tomato paste and;

1 teaspoon of sweet paprika and cook until rich in colour and all flavours have combined. When veggie and tomato mix starts to stick to bottom of pan, use;

2 tins of peeled tomatoes to deglaze the pan. Add;

2 well drained cans of cannelloni beans.

Simmer and cook until sauce has thickened and flavours have matured. Store in fridge for up to one week and enjoy cold or heated.

 

I love to enjoy mine warm on rye sourdough with avocado and fresh kale. 

 

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