Watercress and Sweet Potato Soup

Serves 2

Ingredients

1 Big sweet potato
1 small white sweet onion
1 bunch of watercress
2 sticks celery
2 garlic cloves
1/2 veggie stock cube
500ml water
Handful chilli flakes

Salt and Pepper

Instructions

1) Roast sweet potato in oven (180 deg 35 mins) until soft (wrap in foil while in oven)
2) whilst potato is roasting, dice onion and put in pot with sprinkling of olive oil, salt and pepper
3) cook and sweat onion for a few minutes
4) cut celery and garlic in small pieces and add with onion
5) stir for a few more minutes then add chilli flakes, mix 1 minute more and turn off

When potato done :

6) If potato is organic, cut into small pieces and whack it in with the onion, if not then just take the inside and mix with onion and celery mix
7) Boil 500ml of water
8) pour boiling water in with potato onion mix in pot and add the stock cube
9) Turn on heat and simmer for 30 minutes (add more water if necessary)
10) After the 30 minutes, add all the watercress in the pot saving a bit for garnish
11) Pulse it with a blender until smooth
12) Serve in bowl with fresh watercress as garnish
13) Salt and pepper to taste!

Perfect served with some good toasted rustic bread

Thai Stir Fry Sauce

Serves 4 small portions

Ingredients

4 Tbsp Peanut Butter
5 Tbsp Soy Sauce
4 Tbsp Rice Vinegar
1 Tsp Sambal
2 Tbsp Brown Sugar
4 Tbsp hot water
1 Tsp sesame oil

Option : mix in some sesame seeds

Mix together into paste and mix in Stir Fried Veggies!

El Peevador's Vegan Chilli Magnifico

Serves 6

Ingredients

1 Red Onion
2 branches celery
2 carrots
1 can kidney beans
1 handful pinto beans
1 handful black beans
1 Red pepper and or Green

4 Cloves Garlic
2 cans diced tomatoes
1 Lime
1 small tin corn
1 bunch of fresh coriander
1 fresh chilli if liked spicy

2 tsp smoked paprika (important that it is smoked!)
2 tsp cumin
1 tsp cayenne (or chipotle is better if you can find it)
1 tsp oregano
1 tsp pepper
1/2 tsp sugar
1 bay leaf

1/2 veggie stock cube dissolved in 500ml water
 
Sunflower Oil
Salt and Pepper

** Soak the beans the night before if using dried

1) Dice red onion, celery, carrots and red pepper.
2) In big pot, put some sunflower oil and cook diced vegetables for 5-6 minutes on medium with the salt
3) Dice the garlic and add to vegetables cooking for 2 minutes with the spices (paprika, cumin, oregano, pepper and sugar). Stir constantly.
4) Add the diced tomatoes, corn and the bay leaf, stir for 1 minute
5) Add the vegetable stock and 500 ml water
6) Bring to simmer, cover and stir from time to time
7) Let simmer at least 30-40 mins (add more water if need be and/or salt)

Important trick : Either blend a bit of the mixture with an immersion blender or transfer a bit out and blend it to give a more "meaty texture"

8) Once ready to serve, add the juice of 1 lime and some fresh coriander for garnish with the fresh diced chilli

You can also try this by using just 1 type of bean and then use mushrooms for a meatier chilli or even a sweet potato

Mucho gusto con el Peevador!