I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Cheat's chilli

What with tacos being made of just corn and oil it totally made sense to get some Mexican food in my blog. My cheat’s chilli looks very similar to real chilli, but takes minutes to make (because I am essentially rather lazy) and is, of course, totally meat-free. Pictured here served with the salsa and guacamole dips (see recipes for these dips in the Nibbles section).

Serves 4

1 onion
1 red pepper
1 small green chilli
1 tin refried beans (eg Discovery)
1 tin chopped tomatoes
1 tin kidney beans
Olive oil

Finely dice the onion, red pepper and chilli. In a saucepan, add a little olive oil and gently fry the onion until soft. Add the red pepper and continue to fry until that is also soft. Then add the refried beans, the tomatoes and the kidney beans. Stir together and heat until piping hot.
Serve with corn taco shells, guacamole and salsa. You could also put bowls of sour cream and grated cheese on the table for those who can have them.