This is an excellent recipe that I created, which has brought a huge smile to my face, because my young discerning daughter is the best barometer I have in the short term when I have just created something new, and my partner is even more discerning. They both gave it a resounding thumbs up ! And I also know I have high standards to meet when I think of you all out there. As you may have noticed by now, I am not conventional or a conformist in my kitchen – if a particular ingredient springs to mind and ‘feels right’, then I add it, and 99.9% of the time, it works. This gives me the confidence to create just about anything. Onwards we go – enjoy and share with your loved ones – or, just be a little cheeky and treat yourself to the lot ! And please come back with your comments here. Thanks !

Serves around 3 people

INGREDIENTS FOR THE SMOKED BEAN FEAST SAUCE

around 2 Tbsp olive oil

3 cloves garlic, finely chopped

1 medium red onion, finely chopped

1 400g tin borlotti beans (around 2 cups) – feel free to soak and boil your own beans

1 Tbsp tomato paste

1 tsp smoked paprika (try Chiquilin in the US, or this link for the UK)

1 cup tinned sweetcorn (of your choice)

salt to taste

1 tsp curry powder

1 tsp margarine of your choice

4 to 6 medium chestnut mushrooms, sliced thinly

1 small to medium sized red pepper, chopped small

4 medium sized tomatoes, finely chopped

METHOD

Heat your olive oil in a skillet pan, then fry your onion and garlic for a couple of minutes, mixing frequently. Then add your spices, and allow them to give off their flavours. Stir in your tomato paste, and mix for a couple of moments. Next, add your mushrooms and margarine, and allow them to cook. Now add your red peppers, and allow to cook for around 2 to 3 minutes, stirring every so often. Finally, add the rest of your ingredients, lower the heat, and allow to cook through for 15 minutes. Then give it a good stir, taste for salt, and leave covered on the heat for a further 5 minutes. Your filling is now ready – allow it to rest, and make your roti in readiness for your meal.

Plain Roti

INGREDIENTS

2 cups plain unbleached flour

150 mL (5 fl oz) water – a little more if needed

2 Tbsp plain oil – vegetable or other of your choice (make sure it’s not a strong one, as it won’t work) – you can use canola if you wish

METHOD

Place the flour in a food processor, and add the liquid a little at a time, until a ball is formed. Take the dough out of the processor, coat the ball with flour, wrap in cling film (plastic), and place in the fridge for a couple of hours. Remove from fridge, and, using clean hands, break off pieces large enough to form 2 inch balls. Roll them into round rotis on a clean surface, around 6 to 7 inches in diameter. Fry each one in a dry non-stick pan, pressing down with a piece of kitchen roll, to prevent your fingers from burning. When the pastry kind of bubbles up, turn it over and do the same thing. Remove each one, and place on a hot plate kept warm whilst you make the remaining ones. When your first one is ready, lie it down on a large flat plate, and stuff it with the bean filling. Roll it to your preference – if you wish, you can wrap grease-proof paper it. Repeat the same process with the other roti, and serve. Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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