Tonight we cooked on the new stove in the half new kitchen for the first time. It was a super delicious effort so I'm sharing the recipe for
mexican inspired beans with cauliflower rice, grilled peaches and chives in sour cream.
1 tin organic kidney beans
1 tin organic butter beans
1/2 jar organic passata
4 cloves of garlic
1 fat brown onion
TMX veg stock
Add oil to a frypan and sauté spices, onion, and garlic. Add beans and carrot and cook for a couple of minutes. Add everything else and a cup of water. Cover and cook on low until everything is ready.
Grate cheese and set aside.
Grate 1 whole cauliflower. I do it in the TMX until the chunks are a similar size to rice grains. Steam in the varoma for 5 - 10mins until tender. Stir in coconut oil andvegetable stock (note this is for concentrated TMX veg stock only, you could use a powdered stock but not liquid stock).
Chop chives finely and mix through sour cream.
Grill some peach slices on a griddle.
Serve cauliflower rice topped with bean mix, grated cheese, sour cream mix, and a slice of peach.
New stove in action with TMX cauliflower on the go
Bean mix putting the induction top to the test.
Finished product. We used orange cauliflower which is why it looks like couscous.