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CAJUN BEAN & PEA OMELET WRAP
- 1 can (400 g) Amaizin black beans
- 1 large tomato, diced
- 1 red jalapeño, seeds removed and diced
- 1½ tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- Juice of ½ lime
- 75 g chickpea flour
- 15 g good-quality nutritional yeast flakes
- 1 tbsp olive oil
- 1 tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp turmeric
- 250 ml unsweetened (soy) milk
- 4 large tortillas
- 2 tbsp olive oil
- 1 ripe avocado, mashed
- 200 g romaine lettuce, cut into 1.5 cm strips
- Sriracha or another hot sauce
- Lime wedges
Instructions
- Add all the ingredients for the Cajun beans and ½ tsp salt to a saucepan. Bring to a boil, then simmer vigorously without a lid for 15 to 20 minutes until the sauce has thickened.
- For the omelet, whisk together the chickpea flour, nutritional yeast, olive oil, onion powder, garlic powder, turmeric, and ¼ tsp salt in a bowl. Gradually whisk in half of the (soy) milk, followed by the remaining milk, until you have a smooth batter.
- Heat ½ tbsp olive oil in a large non-stick frying pan over medium-high heat. Once the pan is hot, pour in one-quarter of the omelet batter and tilt the pan to spread it evenly. Immediately place a tortilla on top of the omelet and cook for 2 to 3 minutes, until the omelet is golden brown and cooked through.
- Remove the tortilla and omelet from the pan. Fill with the reduced Cajun beans, mashed avocado, and a drizzle of Sriracha or another hot sauce.
- Repeat steps 3 and 4 with the remaining omelet batter and bean mixture.
- Serve with lime wedges.
Black beansalad with roasted bellpepper dressing
- 100 g roasted peppers with garlic from a jar, drained
- 2 organic limes
- 2½ tbsp extra virgin olive oil
- 1 red jalapeño, roughly chopped
- ¼ tsp chilli flakes
- 1 tsp cumin seeds, toasted in a dry pan
- 650 g ripe tomatoes of different sizes, cut as needed
- 1 x 400 g can Amaizin black beans, rinsed and drained
- 15 g coriander, roughly chopped
- 15 g fresh oregano leaves
- 1 ripe avocado, sliced into half-moons
- 2 baby romaine lettuces, cut into 2 cm strips
- 50 g smoked almonds, roughly chopped
- Blend the roasted peppers and 1 garlic clove from the jar with 1½ tsp lime zest, the juice of 1 lime, olive oil, jalapeño, chilli flakes, cumin seeds and ¾ tsp salt until smooth using a food processor or stick blender.
- Prepare the tomatoes: cut larger tomatoes into chunks and smaller ones into wedges or halves. Place them in a large bowl and mix with the black beans, herbs and half of the dressing. Toss the romaine lettuce with half of the remaining dressing.
- Arrange half of the lettuce on a serving platter. Top with half of the avocado slices, followed by half of the tomato and bean salad. Repeat the layers once more.
- Sprinkle with the smoked almonds. Serve with the remaining dressing and the other lime, cut into wedges for squeezing over the salad.
Spicy Bean Stew With Coconut Polenta
- 2 red onions
- 2 limes
- ½ tsp sugar
- 2 tbsp olive oil
- 10 g coriander
- 1 bay leaf
- 2–3 spring onions
- 4 garlic cloves, chopped
- 1½ tsp ground cumin
- 2 cans Amaizin kidney beans
- 1½ vegetable stock cubes
- 1 adjuma or habanero pepper
- 250 g polenta
- 250 ml full-fat coconut milk
- Toss onion rings with lime juice, sugar and salt. Set aside.
- Sauté chopped onion, coriander stems, bay leaf and spring onion for 4–5 minutes. Add garlic and cumin.
- Add beans (with liquid), stock and pepper. Simmer gently.
- Cook polenta with water, coconut milk and stock until creamy.
- Remove pepper and the bay leaf. Stir lime juice and spring onion greens through stew.
- Serve polenta topped with bean stew, coriander leaves and pickled onion.
Creamy Tomato Cannellini Soup
- 3 tbsp extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, sliced
- 800 g tomato pulp
- 2 cans Amaizin cannellini beans in tomato sauce
- 1½ vegetable stock cubes
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- A few basil leaves
- Heat the olive oil in a soup pot over medium heat. Cook the onion and garlic for 4–5 minutes until soft and translucent.
- Add the tomato pulp, beans with their sauce, 1½ cans of water, stock cubes and sugar. Bring to the boil, cover, reduce the heat and let simmer gently for 20 minutes.
- Stir in the balsamic vinegar, season with salt if needed, and blend the soup smooth using a hand blender.
- Serve with an extra drizzle of balsamic, a few basil leaves and a pinch of black pepper.
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