chilli sin que carne with thai fish cakes.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, pescatarian (keto, vegan and vegetarian options).
prep time: 15 minutes.
cooking time: 1 hour 20 minutes.
It seems a bit paradoxical to have a chilli to warm you up, but as the seasons turn cooler this vegan chilli is the perfect comfort food for a chilly evening.
Traditionally, cocoa or cacao is added to a chilli con carne which really brings out a richness to the sauce. Cacao has loads of incredible health benefits, along with chilli’s (both of which are antioxidants), which is perfect to help build your immune system as we transition into cold and flu season.
Paired with tangy Thai fish cakes for an added protein boost is a delectable combination (particularly when you can’t eat legumes). But, this is optional. If you’re vegan and can eat beans then add in a can of kindey beans or (my favourite) butter beans for your protein.
ingredients:
chilli:
1 teaspoon cacao
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon garlic oil
1 teaspoon olive oil
1 tablespoon of tomato puree
1 bunch of spring onions finely chopped
1 jar of passatta
1 lime
2 fresh chilli’s
S + P
veg:
1 eggplant (diced)
1 courgette (diced)
1 red sweet pepper (diced)
1 green pepper (diced)
Pre-heat the oven to 250 degrees.
Next, place your diced veg onto a tray and cook for around 10 minutes until lightly browned.
Meanwhile, dry fry your herbs and spices on a medium-low heat in a deep-dish frying pan (or a saucepan).
Once you can smell the spices add in the spring onion, garlic oil, chilli and tomato puree and stir.
Next, add the passatta along 1/2 lime juice and some S + P.
Once your veg has browned add it to the sauce.
Bring the sauce to a boil then reduce to a medium heat and allow to simmer. The longer the better as it brings out the flavour, I’d say an hour is best. But, if you’re short on time then 30 minutes should be plenty.
fish cakes:
1 line caught cod
¼ cup of sweet potato
2 tablespoons of coconut flour
½ lemon grass stalk finely chopped
1 teaspoon of chopped chilli (or chilli flakes)
1 teaspoon of smoked paprika
2 teaspoon of lime juice
1 teaspoon of lime zest
2 tablespoons of blended oats (or oat flour)
S+P
Pre-heat the oven to 250 (this should be pre-heated if you’re following on from the chilli recipe).
Steam/boil or microwave your cod. If you’re microwaving: place the cod into a bowl of water, cover with a small plate and place in the microwave for 2 minutes.
Finely chop your sweet potato and boil until softened.
Next, add the cod into a large bowl along with the rest of your ingredients.
Using a fork, mash everything together.
Now the fun bit: pick up a handful of the mixture and roll together (using your hands) to make cod patties.
Then, place onto a tray and cover with oat flour.
Place the fishcakes into the oven and reduce the heat to 200 degrees. Cook for 15 minutes until the fishcakes have turned golden brown.
Serve with rice, corn chips or just as is.
Enjoy 😚👌