Welcome to yet another blog where I begin with an apology for my long absence… life. I’ll cut a long story short and tell you that I haven’t had an actual home of my own since February. This year has been an exhausting mixture of house sitting, staying with family and friends, au pairing and generally moving ‘house’ about once every 5 minutes!
You may be pleased to know (or maybe not, I guess you are probably not that invested in my personal life) that I have moved to Wales with my amazing girlfriend. We live in the middle of the Brecon Beacons in a sweet little town where they mill their own flour. We are totally spoilt for choice with a hill every which way we look, we get amazing views of the stars at night as it is so dark here and there are two incredible woodlands walking distance from our home. We’ve been here for almost a month now so we are pretty settled, we have the internet (hooray!), and Beth has only called me ‘mum’ twice since we have lived together…
I’ve been filling my days with starting my own business (www.vegancookiesbypost.co.uk), organising our books by colour, looking for an actual job, dreaming, cooking and crafting. I’ve been doing most of the cooking since Beth is working full time and I swan around the house in the daytime. We have been having some great food if I do say so myself. I have thoroughly missed having my own kitchen to play in, make a mess, make weird things and make some surprisingly delicious things. We have had many different curries. If it was socially acceptable Beth would have curry for breakfast, lunch and dinner every day. If I ever ask her what she wants for dinner she always requests curry. I love her. We have also had some amazing vegan pizzas, soups, daal, stew, salads, noodles, pasta…
Though I love to cook, I also love to not cook. I am the leftover queen and I will eat leftovers for lunch or dinner again the next evening. But what I really love to do with leftovers is reincarnate them as something else. Curry burgers, bubble and squeak, bakes, pies… I like to spend a little time making one delicious thing and then enjoy it for several days. We’ve had a couple of busy evenings and I knew we wouldn’t have a bunch of time to cook anything elaborate so yesterday I made a stonking huge pot of veggie chilli. We had it with rice and went swimming immediately afterwards. Don’t try this at home kids!
Today I used the leftover chilli to make a yummy pie. I made some sweet potato mash with the one giant sweet potato that we had and voila! Dinner was created.
If you would like to make this delicious chilli (and pie) here are the ingredients that I used…
- Olive oil
- 1.5 medium onions, diced
- 2 sticks celery, chopped
- 3 medium carrots, diced
- 1/2 box mushrooms, diced
- 4 cloves garlic, finely chopped
- Mixed herbs
- Chilli flakes
- Smoked paprika
- Bay leaves
- Tinned tomatoes
- Red kidney beans
- Tomato puree
- Salt and pepper
Ok that looks like a lot of ingredients when it is written down like that. I would never follow a recipe if I saw it had that many ingredients! You can adapt this chilli to your own preferences or use any veggies in it that need using. Basically just sauté the onion for a little while then throw in the rest of the veggies and the garlic and sauté until they are softened. Then add the herbs and spices and cook for a further 1 min before adding everything else. Leave the lid on and simmer for 40 mins – 1 hr until it smells great and is really nice and thick. Serve with rice.
The next day… put any leftover chilli into an oven proof dish. Simmer your sweet potato until lovely and soft. Drain the water and add salt and pepper, mustard and a little non dairy milk of your choice. Here’s a top tip that you will thank me for. I promise.
USE AN ELECTRIC WHISK TO MAKE FLUFFY MASHED POTATOES!!
Spoon the mashed potatoes on top of your chilli and bake in the oven until it gets lovely crispy brown bits on top. Yum!
Let me know if you try this 🙂
Questions for you…
- Do you use a whisk to ‘mash’ your potatoes?
- What are your favourite ways to use leftovers?
- How do you save time in the kitchen?
It’s good to be back,