Tipsy Tarts Deli

Ingredients 100 gr tempeh 1/4 teaspoonful salt 1 spoonful soy sauce 4 cups of cooked black beans 1 cup of cooked lentils 1 cup of cooked chick peas 1.5 cup oat flour 1/2 cup finely chopped onion Salt, pepper, garlic (Optional and to taste) Olive oil Sauce 2 cloves garlic 2 tomatoes 1 stalk spring onion 1 pinch salt 1 teaspoonful sugar Saute all in a pot. Preparation Combine cooked all except olive oil and oat flour separately then mix all ingredients in a food processor until you get an easy to handle “dough.”   Then slowly add the oat flour mixing by hand as you go until it is mixed with the tempeh/bean mixture and you can shape the steaks accordingly. Preheat a frying pan. Add olive oil to coat the pan, and fry the steaks until they are a golden color (about 2 minutes each side until it gets crispy) Remove from pan and serve immediately with a favorite sauce.

Ingredients 1 ounce dried ancho or other large dried red chillies 1/2 cup boiling water 1 cup fresh white breadcrumbs 1/3 cup milk 1 pound ground beef 1 egg 2 cloves garlic, crushed 1/2 cup cilantro leaves, finely chopped 2 teaspoons ground coriander seeds Sea salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon malt vinegar 1/2 cup beef stock 2 (14-ounce) cans chopped tomatoes 2 (14-ounce) cans black beans, drained and rinsed 1 tablespoon smoked paprika 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped Steamed rice and sour cream, to serve Method Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the