That’s what I’ve learned today.
I love marmite but tahini, even the smell of it, actually makes my stomach turn. No word of a lie. I tried baking almond bread this morning using tahini instead of almond butter, took a little lick of my finger that had a smidgen of tahini on and it turned my stomach. I persevered with the recipe nonetheless, since I was already part way through the process, put the bread in the oven, and ten minutes later I had to remove all traces of tahini from our flat. Honestly people, the smell of it and memory of it’s smell and taste made me want to hurl. Lesson no. 1: never use or buy tahini and tahini related products. But, as you know friends, there are always exceptions to the rule, and the exception to this rule is shop bought hummus. Love it. I don’t love it right now, because the memory of the tahini is too strong. But I have loved it in the past, and am sure I will love it in the future. In the meantime, I shall make tahini-free hummus.
On a happier note, I have a new winter-warming recipe for you, courtesy of the Sainsbury’s magazine:
Sweet Potato Chilli
Serves 4. Preparation time: 20 minutes. Cooking time: 20 minutes
1 tablespoon of olive oil
1 medium onion, roughly chopped
2 cloves of garlic
1 medium red chilli, deseeded and finely chopped
1 teaspoon of cumin powder
1 teaspoon of chilli powder
1 red pepper, deseeded and diced
450g sweet potato, diced into 1 cm cubes
2 tins of chopped tomatoes (400g per tin)
1 400g tin of black-eyed beans, drained and rinsed
1 400g tin of red kidney beans, drained and rinsed
1 teaspoon of castor sugar
Garlic bread (for the gluten, dairy eaters), salad, and flax fire crackers (my fave raw crackers from Funky Raw) to serve
1. Heat the oil in a large casserole over a medium-high heat. Sauté the onion, garlic and chilli for two minutes.
2. Add the spices, red pepper and sweet potato and cook for another two minutes.
3. Stir in the tomatoes, beans, sugar and 200ml of water. Cover and simmer for about 15 minutes, until the sweet potato is tender. Season to taste.
4. Just before serving, stir in the coriander. Accompany with yoghurt and warm pitta bread.
Note: Can be frozen, and there’s always leftovers