Edamame, Feta and Beet Pasta Salad

Edamame, Feta and Beet Pasta Salad - a one pot pasta salad




I think you may have noticed my love of pasta salad. It can be so much more exciting than your average pasta dish and this Edamame, Feta and Beet Salad is no exception.

I would serve this pasta salad for dinner, but it's great for lunch too and the perfect dish for a picnic or BBQ.

Cooper often requests buffet for dinner. It's his ultimate meal, lots of little bowls full of goodies such as pasta salad, green salad, sliced cucumber, cherry tomatoes, baby beets, pickled onions, hummus, crusty bread and oatcakes. He's easy pleased and it usually means great leftovers for the next day.

Pasta Salad with Edamame, Feta and Beets

You may notice a wee sneaky bit of extra green in there.  I  added some spinach along with the edmame beans to the pasta cooking water towards the end of cooking time. I'm all for simplicity and less washing up.

In case you haven't come across edamame beans before, they are sometimes called soya beans or soybeans. I have a bag of them in my freezer, they are super handy for adding to salads, soups or stews. They're low calorie and one of the few plant based complete proteins. They're also a  rich source of folate, niacin, riboflavin, thiamine, vitamins C and K, as well as the minerals calcium, phosphorus and potassium. What's not to love?

I tossed the pasta with pesto and sprinkled the pasta with some crumbled feta. The beets are pickled, but plain beetroot would be good too. I personally like the sweet zing from pickled beets in a salad, but you choose which you prefer.

Edamame, Spinach, Feta and Beet Pasta Salad



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Oreo traybake
Edamame, Feta and Beet Pasta Salad
Pasta salad tossed in pesto, spinach, edamame, beets and feta cheese. Perfect for lunch, dinner, picnics and BBQs.
Ingredients
  • 400g shell pasta
  • 100g frozen edamame beans
  • 100g frozen spinach
  • 4 tbsp pesto, more if you like
  • 12 pickled baby beets, halved
  • 50-100g feta cheese (add as much as you like)
  • a good grinding of black pepper

Instructions
1. Cook the pasta according to the packet instructions. It should still be firm. 2. Add the beans and spinach to the cooking water 2 or 3 minutes before the end of the cooking time. 3. Once the pasta is ready, drain and toss under cold running water until the pasta is cold. This is the secret of good pasta salad with glossy firm pasta. 4. Stir the pesto though the pasta, beans and spinach and season with black pepper 5. Serve each bowlful topped with a generous amount of beets and feta cheese. 6. Enjoy!
Details
Total time:
Yield: Serves 4-6





Here are four of my favourite pasta salads for you to try: 

  1. Conchiglioni Pasta Salad with Sautéed Mushrooms and Goats' Cheese 
  2. Herbful Pasta Salad with Mushrooms 
  3. Summer Pasta Salad  
  4. Rocket and Mozzarella Farfalle Salad
    20

    Atholl Arms Hotel, Dunkeld - A Family Post

    Atholl Arms Hotel

    Last weekend, we made the trip up to Dunkeld for a fabulous couple of days at the Atholl Arms Hotel. Well, when I say made our way up, it sounds like quite a trip, but actually it's only a 40 minute drive from Dundee.

    We set off after Graham finished work, with the car loaded up with us, our bags, walking gear and one super excited puppy. Unfortunately I forgot my camera, so do excuse the slightly grainy phone photos.

    We were there in a flash. We parked and had a walk along the River Tay with Huxley to let him stretch his legs before we ventured into the hotel. You can see Cooper and Huxley having great fun in the gardens in front of the hotel.


    We were given a warm welcome in the hotel and shown to our room which was gorgeous. Tastefully decorated in a traditional style with modern twist, a theme which carried on through the whole hotel.

    Atholl Arms Hotel

    Once settled into our room, we got Huxley snuggled into his bed for a nap, then we freshened up and changed for dinner. We decided to have dinner in the bistro instead of the restaurant as it was more informal, but spent a little time relaxing and having a look at the menu in the lounge first.

    I had a lovely chat with the owner Christine Sinclair over a glass of wine while Graham and Cooper did a spot of drawing.  

    Christine is passionate about food and a vegan herself, so we had lots to chat about. She was really interested to hear what I thought about vegetarian and vegan dining in Scotland. We could have happily chatted all night, but the bistro was calling us, so we bid each other farewell.


    The hotel caters for everyone with it's menu, but the veggie and vegan dishes aren't a hastily added after thought, they are on a stand-alone exciting and regularly updated menu. Christine has a lot of input in the menu and I have to say I was really impressed by what was on offer.

    Here's is a wee taste of the menu (5 March - 1 April 2015):

    Mocktail:

    Atholl Sunrise - orange, pineapple, ginger ale and grenadine £3.95

    Starters

    Homemade Soup of the Day with homemade bread £3.75
    Sharing Platter - olives, roasted peppers, artichokes, sun blushed tomatoes and hummus £8.75
    Garlic and Rosemary Foccacia with oil and balsamic vinegar £4.95
    Roasted Vegetable Salad with puy lentils, red peppers and hummus £5.95

    Salads (small £5.95/large £8.95)

    Seasonal greens, candied walnut, roasted pear dates and balsamic dressing
    Warm kale salad with roasted butternut squash, parsnips and caramelised red onions
    Seasonal greens with roasted artichokes, puy lentils, cherry tomatoes, aduki beans and persillade dressing

    Mains

    Roasted sweet potato with sauteed chickpeas, sun blushed tomatoes and pesto £12.95
    Vegetarian haggis with parsley mash, steamed vegetables and garlic soya cream sauce £11.95
    Bean and vegetable burger with sauteed mushrooms, onion marmalade and chips £11.95
    Vegetable lasagne with chips and salad leaves £10.50
    Roasted tomatoes and courgette with mint ricotta, spinach and yellow pepper puree £10.50

     

    Graham and Cooper shared the foccacia and I had the roasted vegetable salad with puy lentils, red peppers and hummus. My mouth is watering just thinking about that starter, it was so full of flavour and the dressing was divine. Graham tucked into mine too!


    For main course Graham and Cooper had the haggis, but Cooper had chips with his instead of parsley mash and no sauce. Graham said it was the best meal he could ever remember having in a restaurant. 

    I had the sweet potato dish. The contrast of the sweet and creamy texture of the potato against the spicy chickpeas and the fresh zingy pesto was wonderful and very, very filling.

     

    For dessert I had the white chocolate and coconut cheesecake with ice cream and rhubarb compote, which was really decadent. Cooper had chocolate ice cream and Graham had roasted baby pears with chocolate sauce. As a vegan Graham rarely gets a dessert when we dine out so this was a real treat for him.

    After dinner Graham gave Huxley dinner and took him out for a walk, while I got Cooper ready for bed and read him some bedtime stories.

    We all slept well and longer than usual, then headed down to breakfast in the restaurant where we had a full cooked breakfast including tattie scones and vegan sausages. Graham was given a choice of dairy free milks to drink and vegan margarine for his toast. We were very impressed.

    After we checked out and said our goodbyes we headed out of Dunkeld and did the Hermitage and Braan Walk to see the rather fabulous waterfalls.

    The Hermitage Walk, Dunkeld

    We give the hotel five stars and plan to head back there again for my birthday. I can see it becoming a regular haunt for us on special occasions or just weekends away and we'll definitely be doing the Hermitage walk again soon.


    The Atholl Arms Hotel
    Bridgehead
    Dunkeld
    Perthshire
    PH8 OAQ


    Tel: +44 (0) 1350 727 219
    Email:enquiries@athollarmshotel.com

    Facebook, Twitter, Pinterest & Google+.

    The Atholl Arms Hotel is Vegetarian Society approved and is a member of Eat Scotland and The Gourmet Society. They were awarded best in the region 2014 for Informal Dining from Scottish Hotel Awards and awarded best Seasonal and Local menu 2013 as well as Hospitality Gold Medals.


    Disclosure: The Atholl Arms invited us to experience their hotel. I was not expected to write a positive review and any opinions expressed are my own.
    33

    The Ultimate Chocolate Green Smoothie & Optimum 9200 Next Generation Review


    I made this chocolate green smoothie this morning.

    It's amazing!

    It's rich, but has the tang of berries. It tastes luxurious, but is super healthy and chocolaty. I'll be making it again, ahhhhhh maybe tomorrow. Yes, definitely tomorrow.




    So what's in it I hear you ask and why is it so healthy?

    Let's start with ripe juicy pears, then add a creamy avocado and then some kale. The chocolate flavour is organic cacao powder and the extra nutrients come from baobab powder and wheatgrass powder although these are optional. It's topped up with water and ice, then whizzed until smooth and sipped through a paper straw with a smile.

    Funnily enough Cooper quite liked the slightly bitter flavour of the chocolate and finished a large glass of smoothie before heading to school. My husband Graham, the wuss that he is, found it too bitter, so to stop him pouting, I added some agave nectar to sweeten it a little.



    Of course I made my smoothie in my favourite gadget, my power blender.

    I actually have a new beast in my kitchen. He's the Optimum 9200 Next Generation. He's even more powerful than the Optimum 9400. If you can believe that?

    Have a look at this comparison with the Vitamix Pro 500. It's quite something. I always thought the Vitamix was a powerful beast, but I had to think again.

    The 9200 Next Gen is also much cheaper than the Vitamix and on sale  just now with a price tag of £329 (that's £100 off).

    It may seem like a big price ticket, but it's worth every penny. I use mine every day. My dishwasher is the only kitchen gadget I use more and my beast (blender) doesn't even need to go in the dishwasher as he's self-cleaning.


    A difference between the 9200 next gen and the 9400 (which I've been using up until now) is the 9200 has a programmable timer and it's really easy to use too. All it has is 3 speeds, 3 times and a pulse button. You can choose a  speed and blend for as long as need to, select one of the time buttons or use the pulse button for short bursts.

    SLOW Speed: To chop or juice. Always switch to slow speed when adding food or liquid during blending.

    MEDIUM Speed: Good for harder to blend mixtures and to avoid the contents heating.

    FAST Speed: Use this to grind grains, chop ice and blend frozen fruit as well as whole fruit and vegetables.

    So what can you make in this beast?

    Smoothies, shakes, soup, sauces, purees, dips and spreads, cocktails, frozen cocktails, ice cream, slushies, nut milks, peanut butter and other nut butters, homemade nutella, cake batter, bread dough, pizza dough, falafel and burgers.

    You can also chop fruit and veg.

    Have I missed anything?

    Oh yes, it makes amazing jam and curd. No standing over a pot stirring, just pop the ingredients in, turn it on, walk away and let it do the business.





    print recipe
    Oreo traybake
    The Ultimate Chocolate Green Smoothie
    A fruity green smoothie made chocolaty with the addition of organic cacao powder. Sinfully healthy!
    Ingredients
    • 4 ripe pears
    • 1 ripe avocado
    • 150g blueberries
    • 1 generous handful kale
    • 2 tbsp organic cacao powder
    • 2 tbsp flaxseeds (linseeds)
    • 2 tsp baobab powder
    • 2 tsp wheatgrass powder
    • top up to 3/4 full with water
    • a tray of ice
    Instructions
    1. Core the pears, leave the skin on, pop in the blender. 2. Remove the flesh from the avocado and add to the blender. 3. Add the kale, blueberries and powders. 4. Top the blender jug with water until it's 3/4 full. 5. Add the ice and blend until smooth. I used the 30 second timer on my 9200, Don't add ice if you don't have a power blender like mine, it could burn out the motor. 6. Pour and enjoy!
    Details
    Total time:
    Yield: 6 large glasses




    Here are some more green smoothies for you to try:
    1. Green Smoothie - Hungry Healthy Happy  
    2. The Post Workout Green Smoothie Quencher - Fuss Free Flavours
    3. Key Lime Pie Smoothie with Barleygrass - Little Miss Meat Free   
    4. Pear, Almond & Coconut Green Smoothie - Simplify Your Health
    5. Green Mango and Spinach Smoothie - Tinned Tomatoes
    6. Green Ginger Peach Smoothie - Recipes from a Pantry
    7. Green Valley Elvis Smoothie - Allotment 2 Kitchen
    8. Spring Tonic Nettle Smoothie - Tin and Thyme


    Disclosure: I was sent the 9200 to review. If one is bought through my affiliate link I will gain a commission. I was not expected to write a positive review and any opinions expressed are my own. I truly do love these blenders. Move over Vitamix, the big boys are in town!
    39

    Oreo Chocolate Tiffin (vegan)

    Oreo traybake

    Carrying on the theme of Oreos, I bring you Oreo Chocolate Tiffin. An easy no-bake traybake (that's a bit of a contradiction, isn't it?) studded with Oreo biscuits and raisins. Even better it's suitable for vegans. Yes I made this one for my lovely husband, although Cooper and I tucked in too.

    It was easy to make, but not so easy to cut smoothly, so I'm afraid the photos leave a lot to be desired. I should have scored the top layer of chocolate while it was still soft and it would have cut neater. Oh well you live and learn and it didn't effect the taste one little bit. It'll be messy where its going as my mother would say.


    oreo chocolate tiffin

    If you don't have dairy free spread you can use butter instead and you can also substitute the dark chocolate with milk chocolate if you prefer it. Either way, it's a real treat and a total chocolate hit!



    print recipe
    Oreo traybake
    Oreo Chocolate Tiffin
    An easy no-bake treat filled with Oreos and raisins and topped with an extra coat of chocolate. Dairy Free
    Ingredients
    • 225g dairy free spread
    • 4 tbsp agave nectar
    • 50g cocoa powder
    • 75g raisins
    • 300g oreos, crush a few and break the rest
    • 400g dark chocolate
    • 12 mini oreos to top
    Instructions
    1. Line a brownie pan with greaseproof paper or foil lined greaseproof paper (fabulous stuff!). 2.Heat the dairy free spread gently in a pan with the agave syrup and cocoa powder, until melted. Take off the heat and stir in the the crushed & broken Oreos  and raisins until well combined.  3. Pour the mixture into the brownie pan and smooth down. Chill in the fridge for 20 minutes. 4. Melt the chocolate in a glass bowl over gently simmering water. Make sure the base of the bowl doesn't touch the water. Once the chocolate has melted, pour it over the biscuit mix and smooth evenly across the biscuit mixture. 5.Pop the mixture in the fridge to set, before cutting into 16 squares with a sharp knife. 6. Enjoy!
    Details
    Total time:
    Yield: Makes 16 squares of tiffin



    Here are a few more recipes for you to try.

    Oreo Recipes:
    No-Bake Treats:


    22

    Oreo and Caramel Cheesecake


    Do I have your attention yet?

    I thought so!

    Inspired by Sarah's Creme Egg Cheesecake, I decided to make a deep cheesecake for cake club. In case you don't know, I run the Clandestine Cake Club in Dundee with my chums Stuart (Cakeyboi) and Becca (Becca Bakes).


    The theme was the Oscars, so I knew it had to be majestic and rather luxurious. Something that could be shown off on the red carpet with pride. I came up with an Oreo and Caramel Cheesecake. A no-bake vanilla cheesecake with a bourbon biscuit base, a vanilla and Oreo deep creamy cheese layer and topped it all off with caramel, Oreos and golden honeycomb sprinkles.

    I use Gresado Gourmet Madagascar Bourbon Vanilla Beans for my baking now. You get a  massive packet of 12 pods for just £7.50. Much cheaper than supermarkets and these are soft unlike the normal type, which are usually like dried up husk. Much easier to get the seeds out of these and there's nothing quite like fresh vanilla.



    The cheesecake was sumptuous! And went down rather well with my cake clubbers.





    print recipe

    Oreo and Caramel Cheesecake
    The most sumptuous, deep cheesecake studded with Oreo pieces on top of a bourbon biscuit base and finished with a layer of caramel, Oreos and golden honeycomb sprinkles.
    Ingredients
    • 100g butter
    • 200g bourbon biscuits
    • 600ml double (heavy) cream
    • 4 tbsp caster sugar
    • 560g Philadelphia soft cheese
    • 150g Oreos, roughly broken
    • 1 vanilla pod split open, seeds scraped out
    • 2 tbsp mango or orange juice (optional)
    • 150 - 200g Carnation caramel (or similar)
    • 8 - 10 Oreos, to decorate
    • a handful of sprinkles
    Instructions
    1. Line a deep cake pan with greaseproof paper or use baking spray. 2.Melt the butter. 3. Crush the bourbon biscuits, then stir in the butter. press into the cake tin and pop in the fridge. 4. Whisk the double cream with the sugar and vanilla seeds until thick. Do not over whisk or you will end up with butter. 5. Beat the Philadelphia until soft, then whip into the double cream with the fruit juice.6. Fold in the broken Oreos, then pour into the cake tin, smooth the top then pop in the fridge for a few hours. 7. Give the caramel a good stir until smooth. 8. Remove the cheesecake from the fridge, use a warm knife (run until hot tap water) to loosen it around the edges. remove from the tin, top with caramel, Oreos and spinkles 9. Cut a slice, sit down, take a forkful and moan softly!
    Details
    Total time:
    Yield: serves 8-10





    Disclosure: Gresado sent me some vanilla pods. I loved them so much I decided to use them in this recipe and give them a mention. I was not paid for this post and was not expected to write a positive review.
    52

    Mother's Day Hamper Giveaway



    It's been a while since I ran a giveaway, but I have a great one for you today.

    An Elegance Domed Hamper from Appleyard London, which would be the perfect gift for Mother's Day.  Now this is going to be a quick giveaway which will close on Wednesday so there is time to have the hamper sent out to your mum for Mother's Day (of course you could keep it yourself).

    A bit about Appleyard London, just in case you haven't heard of them.  Appleyard London are flower specialists, who also offer gifts such as wine and hampers. They provide a next day flower delivery in the UK if you order before 7pm.

    So if you are ordering Mother's Day flowers, have a look and pop a note on your calendar to remind yourself.

    Appleyard have kindly offered my readers a hefty 40% off their range of luxury bouquets, (although it does exclude the flowers by post range). Just use the code BLOG40 in the online checkout.

    So what's in the Hamper?

    • Poggio Della Quercia Rubicone Sangiovese 75cl 2011
    • Bojangles Natural Pineapple Cubes 140g
    • Mondivino Black Olive Crackers 45g,
    • Dormen Mixed Salted Nuts Jar 105g
    • Farmhouse Luxury Salted Caramel & Chocolate Chip Biscuits 150g
    • Whitakers After Dinner Chocolate Mint Creams 150g
    • Hamlet Belgian Chocolates 125g,
    • Radfords of Devon Stem Ginger Fudge 113g
    • Ahmad Darjeeling Tea 10's 20g
    • Farmhouse Rolled Oat Fruit Flapjacks 150g
    • The MacAllan Breakfast Orange Marmalade 113g
    • Mrs Bridges Apricot & Peach Preserve 113g
    • Mr McKenzie's Award Winning Oval Thyme Biscuits 150g 
    All the little treats in this hamper are delicious I particularly liked the mint creams, the chocolate chip biscuits and the peach preserve. Your mum would seriously love this hamper. The hamper is nice quality too and make a good looking piece of storage for nik naks. Of course if she is on a diet you could always order her some flowers and use the 40% discount.
    To enter leave a comment telling me what you would try first if the hamper was for you and then use the rafflecopter box below to verify your entry and check out the options for extra entries.

    This giveaway closes on Wednesday 11 March 2015 and is open to UK residents.  Please check your email as I need details from the winner on Wednesday so I can arrange delivery. If I don't get a response I will move onto the next winner as this is a quick giveaway.

    Good luck everyone!


    a Rafflecopter giveaway
    408

    What's in my Fridge? I'll show you mine if you show me yours!


    I'm a nosey sort. I love when magazines show you what celebrities have in their fridges. They probably email across a list, a very edited list and then it's shot all bonnie, with everything carefully arranged, but I still love it.




    What does your fridge door say about you?  

    Snap a picture and show us how cool your fridge. Real life shots please.


    -----------------------------------------------------------------------------------------------------------------------------------

     So are you ready to have a look in my fridge?
     

    Actually you're lucky. My fridge can get a bit messy, but I tidied it up last week and I've managed to keep it tidy since then.



    So what do I have in there? 
    Let's start at the top.



    Shelf 1:

    Pickled onions, Branston Pickle; Cooks & Co roasted red peppers (my favourite), 2 large tubs of Provamel Coconut Soy Yoghurt, 2 large tubs of Provamel Almond Soy Yoghurt (I had a surprise delivery today along with a box of Zoku pop moulds), a bottle of chocolate sauce, raspberry jam, mixed berry jam, Baxter's Baby Beets (my beets of choice).




    Shelf 2

    A carton of orange juice, a carton of mango juice and 2 cartons of apple juice (I juice or blend every day but Graham and Cooper like a glass of plain juice in the morning before they start on my smoothies, I don't know why, but there you go), free range eggs, unsalted butter for baking, puff pastry, a wedge of brie, Activia blood orange and passionfruit yoghurts, petit filous, The Collective suckies (squeezy tubes of yoghurt, nice and natural too. I do love The Collective yoghurts, although these are for Cooper).





    Shelf 3:

    A big bag of kale for my smoothies, some ripe and ready pears (I have more pears in my fruit bowls, but they take ages to ripen, so I always treat us to some ripe ones we can tuck straight in to), Alpro dairy free yoghurts for Graham and Philadelphia (for bagels or toast).






    Shelf 4:

    Fresh beetroot, 2 avocados, a head of broccoli, fresh ginger, a bag of fresh mint and one of coriander and another carton of apple juice. These vegetables were in Fresha bags, which I'm experimenting with to see if veg lasts longer (it does seem to), but they are blue so I had to remove them for the photo.






    Salad Drawer:

    Carrots, assorted bell peppers, baby potatoes, courgettes and mushrooms.



    My fridge door is a bit more of a muddle as you can see.

    • Flora (mum left it)
    • veggie style parmesan
    • cheddar
    • wholegrain mustard
    • ginger extract
    • whisky
    • pesto
    • Vitalite dairy free spread
    • Lurpak
    • mozzarella
    • halloumi
    • butter
    • Hillfarm Garlic Mayo
    • The Bay Tree Dill and Mustard Sauce
    • Sweet chilli sauce
    • brown sauce
    • tomato puree
    • ketchup
    • salad cream
    • milk
    • fresh raspberry sauce
    • smoked applewood cheese









    So are you going to enter your fridge?

    If you're a blogger I double dare you to post the inside of your fridge to let us have a nosey. Let me know if you do and I'll include a link.

    Go on it'll be fun.

    In fact I'll add a linky at the bottom. Let's call it Fridge Spy

    Link to this challenge in your post and add it to the linky below. I'll keep it up until the end of the month.


    Now shut the fridge door you're wasting energy!

    ps That's a tiger in Cooper's drawing. That's his tail hanging down, not a really long willy. I did ask him about it just to make sure!


    UPDATE: You can check out all the fridges in this post.
    38

    Mexican Sweet Potato and Puy Lentil Mole

    Mexican Sweet Potato Chilli

    This may not be authentic Mexican, but it's there in spirit and sheer joy. It's basically a chilli with a rich spicy sauce which has a fair amount of chocolate in it. Well mine does anyway, although I used a good quality cocoa. You could also use cacao for this too and it's super healthy and vegan all the way (depending on how you top it). Oh and it's pronounced "mole lay", just in case you don't know.

    The main ingredients are sweet potatoes, carrots and puy lentils and it was fabulous!

    We enjoyed this over two nights and of course it tasted even better on night two. The first night we had it with rice, sour cream (or dairy free unsweetened yoghurt) and grated cheddar for me and Cooper. Night two  we went off beam totally. Graham and I had it with mash and peas and Cooper requested his in a wrap, although he had a mishap partly through his first one, so ended up having two.

    Mexican Sweet Potato and Puy Lentil Mole

    Are you drooling?
    I am. I have to make this again soon. It really hit the spot!

    print recipe

    Mexican Sweet Potato and Puy Lentil Mole
    A Mexican style chilli with sweet potatoes, carrots, puy lentils and a rich sauce deepened with chocolate.
    Ingredients
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 700g  sweet potatoes, chopped
    • 3 medium carrots, chopped
    • 400g tin  kidney beans, rinsed
    • 400g tin  puy lentils, rinsed
    • 400g tin  chickpeas, rinsed
    • 2 tsp smoked paprika
    • 2 tsp chilli powder
    • 2 tsp dried coriander
    • 3 tbsp cocoa powder
    • 2 x 400g tins chopped tomatoes
    • 200ml red wine
    • 400ml vegetable stock (with 3 cubes)
    • 3 tbsp tomato puree
    • a good grinding of salt and pepper
    Instructions
    1. Saute the onion and garlic in the olive oil until tender. 2.Add the sweet potato and carrots and cook gently for a few minutes. 3. Add the beans, lentils, chickpeas and spices. 4. Next add the tomatoes, tomato puree and the liquids. Don't worry if it seems quite watery, it will thicken up as it cooks. 5. Simmer gently for 40-45 minutes until
    the vegetables are tender and the sauce has really thickened.
    6. Serve with rice, sour cream (or dairy free yoghurt) and cheddar . Guacamole would be good too. 7. This mole will freeze well, but it probably won't last that long! 8. Enjoy!
    Details
    Total time:
    Yield: serves 6



    Here are a few more veggie and vegan Mexican recipes for you to try:

    40
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