Channel: Tish Wonders

Category: Howto & Style

Tags: farmers marketpasta bakeeasy quick recipesquick recipestefal cook4metouchbutternut squashtefalpinto beansyoutube cookingtish wonders cookinghome cookingcookingbalanced bowlsautumn recipestasty vegan recipesbuddha bowlsbean chillihealthy cookingtish wonders recipeseasy vegan recipesseasonal cookingtish wondersveganvegan recipesfall recipesdelicious recipesvegan chilli

Description: #MYCOOK4MECAN I have teamed up with TEFAL and have been challenged to prepare a beautiful home-cook recipe in 10 minutes using their incredible versatile Cook4Me Touch - a high pressure multi cooker. To check out more info on the Cook4Me Touch click link: rebrand.ly/Tish ⭐️EBOOKS tishwonders.co.uk/shop ⭐️SOCIAL MEDIA: instagram.com/tishwonders ⭐️CONTACT: tishwondershealth@gmail.com RECIPES: Bean & Vegetable Chilli (Serves 4): 400g cooked pinto beans 600g tinned tomatoes 200ml vegetable stock or water 4 garlic cloves 1 red onion 1 tbsp. dried oregano 1 tsp. dried thyme ¼ tsp. chilli flakes 1 tbsp. cumin seeds/ powder 1 stalk celery 2 medium carrots 1 pepper 1 tbsp. maple syrup or sweetener of choice 2 tsp. chipotle/ smoked chilli paste (adjust to suit you) sea salt & black pepper olive oil handful fresh coriander Butternut Squash Pasta Bake (Serves 4): Butternut squash sauce 1 medium butternut squash 1 garlic cloves ¼ scotch bonnet (remove seeds) black pepper and sea salt 1.5 tbsp. onion powder 35 g soaked Brazil nuts 400ml coconut milk (add more water to thin out if necessary) 1 garlic cloves 1 tsp. paprika 60g breadcrumbs sea salt & black pepper 2 shallots 4 garlic cloves 1 leek 150g mushrooms 1 tbsp chopped fresh sage 1tsp. dried thyme 1tbsp. dried oregano splash tamari black pepper and sea salt olive oil 300g pasta of choice