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.

Edamame Beans

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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Edamame, Feta and Beet Pasta Salad
Pasta salad tossed in pesto, spinach, edamame, beets and feta cheese. Perfect for lunch, dinner, picnics and BBQs.
  • 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

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!
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

      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.

      Atholl Arms Hotel Restaurant

      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):


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


      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


      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
      PH8 OAQ

      Tel: +44 (0) 1350 727 219

      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.

      Prices were correct at time of publishing this post.

      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.

      The Ultimate Chocolate Green Smoothie

      The ultimate chocolate green smoothie made with kale and cacao powder. Healthy with a hit of chocolate from cacao powder.

      The Ultimate Chocolate Green Smoothie

      Morning smoothie

      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.

      The Ultimate Chocolate Green Smoothie

      The Ultimate Chocolate Green Smoothie 

      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.

      WARNING: If you don't have a power blender DO NOT ADD ICE! You will burn out the motor. Add it afterwards to your glass instead.

      Funnily enough my son 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.

      Love juices in the morning? Check out my Beginners Guide to Juicing

      The Ultimate Chocolate Green Smoothie

      Froothie Optimum 9200 Blender

      Froothie Optimum 9200 BlenderOf 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.

      Froothie Optimum 9200 Blender dials

      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.

      What can you make in a power blender?

      chocolate smoothie in blender jug

      This is what you can make in a power blender

      1. Smoothies
      2. Shakes
      3. Soup
      4. Sauces
      5. Purees
      6. Dips
      7. Spreads
      8. Cocktails
      9. Frozen cocktails
      10. Ice cream
      11. Slushies
      12. Nut milk
      13. Peanut butter
      14. Nut butters
      15. Homemade nutella
      16. Cake batter
      17. Bread dough
      18. Pizza dough
      19. Falafel 
      20. 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.

      The Ultimate Chocolate Green Smoothie

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      The Ultimate Chocolate Green Smoothie
      A fruity green smoothie made chocolaty with the addition of organic cacao powder. Sinfully healthy!
      • 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
      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!
      Total time:
      Yield: 6 large glasses

      Green Smoothie Recipes

      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!

      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.

      Try to be neater!

      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 affect the taste one little bit. It'll be messy where its going as my mother would say.

      oreo chocolate tiffin

      Are you drooling looking at this photo? I am!

      Make it vegetarian

      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!

      related - No Bake Peanut Butter & Cornflake Chocolate Tiffin

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      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
      • 225g dairy free spread (or butter)
      • 4 tbsp agave nectar (or maple syrup)
      • 50g cocoa powder
      • 75g raisins
      • 300g oreos, crush a few and break the rest
      • 400g dark chocolate
      • 12 mini oreos to top
      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!
      Total time:
      Yield: Makes 16 squares of tiffin

      Here are a few more Oreo and No-Bake recipes for you to try.

      Oreo Recipes:

      No-Bake Treats:


      Oreo and Caramel Cheesecake

      A sinful no-bake vanilla cheesecake with Oreos, caramel and golden honeycomb nugget sprinkles.

      Oreo and Caramel Cheesecake

      Do I have your attention yet?

      I thought so!

      That's one amazing looking cheesecake, isn't it and it tastes lush!

      It's easy to make too, stunning as it is.

      Deep oreo and caramel cheesecake on a white plate

      Oreo and Caramel Cheesecake

      This sinful no-bake vanilla deep cheesecake is studded with crumbled Oreos, topped with rich, creamy caramel and  finished with little bites of golden honeycomb nugget sprinkles.

      It is heavenly!

      Everyone loves it, including me. A bit too much unfortunately. It's hard just to have one slice.

      No-Bake Cheesecake

      I love a no bake cheesecake. They are easy to make, luxurious and taste much fresher than a baked cheesecake. They are much lighter too.

      For a deep cheesecake like this one, use a smaller but deeper pan. A loose bottom pan is the one you want.

      You could use a wider pan, but you won't get such a high, majestic cheesecake as this one.

      close up of two Oreo cookies


      Oreos are American sandwich cookies created way back in 1912.

      They have only become popular here in the UK a few years ago, but once tried they are rather addictive.

      I crushed oreos and mixed them through the deep vanilla cheesecake layer of this dessert and I also used the Oreos in the biscuity base too.

      You could use bourbon biscuits instead of Oreos for a similar result or just use bourbons for the base to make this cheesecake a little cheaper. Check your supermarket for budget or basic bourbons.

      pin it for later

      Oreo and Caramel Cheesecake - A sinful no-bake vanilla cheesecake with Oreos, caramel and golden honeycomb nugget sprinkles. A luxury dessert your family will love. #nobakecheesecake #oreocheesecake #easycheesecakerecipes #cheesecake #deepcheesecake #caramelcheesecake #fridgecake #dessert #luxurydessert

      Good Quality Vanilla Beans

      Sometimes I use vanilla extract when I am baking but you get an even better flavour if you use good quality vanilla beans.

      Just slit the beans and scrap out those beautiful little beans that are packed with flavour.

      If you don't have vanilla beans, you can use a good quality vanilla extract, but never ever use vanilla essence. It is a cheap, nasty product that tastes awful. 

      There are things you can skimp on when baking, but never the vanilla.

      Yield: 8-10
      Oreo and Caramel Cheesecake

      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.
      prep time: 30 MINScook time: 2 hourtotal time: 2 hours and 30 mins


      • 100g butter
      • 200g bourbon biscuits (or Oreos)
      • 600ml double (heavy) cream
      • 4 tbsp caster sugar
      • 560g Philadelphia soft cheese (any full fat cream cheese)
      • 150g Oreos, roughly broken
      • 1 vanilla pod split open, seeds scraped out (or 1 tsp vanilla extraact)
      • 2 tbsp mango or orange juice (optional)
      • 150 - 200g Carnation caramel (or similar)
      • 8 - 10 Oreos, to decorate
      •      a handful of sprinkles


      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!
      fat (grams)
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      Created using The Recipes Generator

      Here are a few more of my cheesecakes for you to try:


      Three no-bake cheesecakes. Lemon curd & raspberry cheesecake, deep bounty coconut cheesecake and the ultimate rolo cheesecake

      1. Deep Lemon Curd and Raspberry Cheesecake
      2. Deep Bounty Coconut Cheesecake
      3. The Ultimate Rolo Cheesecake


      Vegan no-bake cheesecakes. Oreo & caramel cheesecake and banoffee pie cheesecake.

      1. No-Bake Oreo and Caramel Cheesecake
      2. Banoffee Pie Cheesecake


      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.

      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.
      • 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
      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!
      Total time:
      Yield: serves 6

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

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