Makes 3 - 250 Calories
INGREDIENTS:
2 Tins Good Quality Chopped Tomatoes
1 Medium Onion Chopped
6 Medium Mushrooms Sliced
1 Green Pepper Chopped
1 Medium Carrot Chopped
1 TBSP Chopped Garlic
1 TSP Coco Powder
1 Pinch Salt
2 TBSP Vinegar
1 TBSP Chopped Dates
1 TSP Ground Cumin
1 TSP Chilli Powder
1 Tin of Kidney beans
Method:
Place everything into a large saucepan. Cover and simmer for 90 minutes.
If you would like to thicken the sauce a little more then feel free to add some vegan gravy granuals.
Serve with the Mexican Salad
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks
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