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Recipe: Vegan Picadillo

May 22, 2017

Featuring MarshallsCreekSpices Spice of the Day: Clove

Splash of water/oil
1 Onion diced
4 cloves of Garlic minced
2 tbsp Tomato Paste🍅
1 tsp Cinnamon*
2 tsp Cumin ground*
2 tsp Oregano*
A pinch of Cloves ground*
A pinch of Nutmeg*
2 Bay Leaves*
28oz Can of Tomatoes
1 Potato diced 🥔
1 Red Pepper diced
1 1/2 tbsp Red Wine Vinegar
4 cups cooked lentils
1/2 cup Green Olives sliced
1/4 cup Raisins
1/2 tsp Salt
Some Black Pepper*
White/Brown rice
Small bunch of Cilantro/   Parsley*

  1. Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in colour and the spices are fragrant.
  2. Add the whole tomatoes and break them up a bit with your spoon. Add the potato, pepper and vinegar and cover the pan. Simmer until the potatoes are tender.
  3. Uncover the pan and add the lentils, olives, raisins, salt and pepper and cook for a couple of minutes to warm everything through. If you like a bit of a sauce, you can add some of the reserved tomato juice.
  4. Serve the picadillo with rice and garnish with some cilantro or parsley.

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