SUMA: Rocket & Roses Black Bean Feast (vegan & gluten-free)
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
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Ingredients

  • 1 lb
  • 1 med red onion, finely chopped
  • 1 garlic clove, micro-grated
  • 1 2 " piece of fresh ginger, micro-grated
  • 1 med carrot, peeled and finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 cup kale leaves, finely chopped
  • a handful of fresh coriander leaves, minced
  • 1 whole dried chipotle chilli
  • 3 tbsp boiling water
  • 1/2 cup of low sodium veggie stock
  • 2 tbsp sun-dried tomato paste
  • 1/2 cup of cooked quinoa
  • 1 tin of Suma Organic Black Beans, rinsed and drained
  • a good pinch of dried cinnamon
  • freshly grated black pepper to season to taste
  • extra fresh coriander for garnish
  • lime slices to garnish and juice
  • 5 leeks, trimmed, cleaned and sliced
  • 2 garlic cloves, sliced
  • 5 cups low sodium veggie stock
  • 3 tbsp fresh lime juice
  • 1 bayleaf
  • 2 15 oz tins of SUMA Organic Black Beans
  • freshly grated black pepper
  • fresh coriander leaves
  • 1 med/large avocado, flesh chopped into 1/2" cubes
  • 2 med/large vine ripened tomatoes, finely chopped
  • 1 spring onion, minced
  • 1/2 tin SUMA Organic Black Beans, rinsed and drained well
  • 1 fresh corn cob, cooked and cooled
  • 1 handful of fresh coriander leaves, roughly chopped
  • juice from one lime
  • juice from one clementine
  • Rocket & Roses Black Bean Morello Cherry Fudge Pieces
  • (Original recipe from the Rocket & Roses Vegan Kitchen) Makes 24 pieces
  • 1 tin of SUMA Organic Black Beans, rinsed and drained well
  • 3 tbsp coconut oil, melted
  • 4 medjool dates, de-stoned and roughly chopped
  • 1/2 tbsp good quality vanilla extract
  • 2 heaped tbsp smooth cashew butter
  • 1/4 tsp salt
  • 5 heaped tbsp good quality cocoa powder
  • 20 SUMA Sour Morello Cherries
  • tiny amount of filtered water

Instructions

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