Taco Beans


Kidney beans are my most favourite beans in the whole world!  I really don’t know why but I’m extremely satisfied after eating them and they are my go to comfort food all year round. 

Usually I use a refried bean mix in my tacos but yesterday evening only kidney beans would do!  I only made a small batch and it was gone in minutes.  Note to myself…Make lots and lots next time round.


1 tin kidney beans drained
1 clove garlic minced
1 tsp olive oil
Pinch of chilli flakes
Salt to taste
Tomato puree to taste
1 tsp ground cumin & coriander powder


Heat the oil along with the chilli flakes and minced garlic on a low heat. To infuse the oil

Throw in the kidney beans with all the other ingredients. You may want to add a splash of water to help mix everything well

Keeping on a low heat, let the beans cook through. Gently smash the beans a little with your wooden mixing spoon to release more flavour

Combine with salad, tomato salsa, grated cheese in crispy tacos


Source http://kidneystonespictures.com/large/30/Healthy-Kidneys-Pictures-2.jpg

A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights


I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x



For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata…

View original post 261 more words

The Sunshine Award & My Lunch Yesterday!


I was nominated by sweet Steph @ Steph and Penny and joyful Jhuls @ The not so creative cook earlier this month.  It was for the Sunshine award, which is so special to me! As to bring some warmth and light into someones life, I feel is one of my blogging purposes!

My heartfelt thanks to both Steph and Jhuls, they very much bring a ray of sunshine to my day! You both have such amazing blogs and I absolutely adore being in touch with you both.  Much love and thanks once again x

The questions set for me to answer ~

1. Why did you start blogging?
I was cooking for along time before I started blogging and I would post my pictures up on my Facebook account.  I had many friends and family requesting recipes and with the encouragement of my husband, Shivaay Delights came about last year

2. Sweet or Savoury?
Can please say both? Please? 😉 Savoury more when I was little and now I have very much of a sweet tooth!

If you were to go on any reality TV programme, what would it be and why?
Britain’s got Talent, but I don’t know what I would do?

4. What was the last thing you Googled? 
Asparagus quiche

5. Night In or Night Out?
Night in! Snuggled up on the sofa with my boys!


6. What has been your favourite blog post to write?
My swirly fruit and nut chocolate bark recipe


7. What’s the one thing you never leave home without?
My phone

8. Where would you most like to travel to?


9. If you could have any super power, what would it be?
Power to spread love everywhere, bit like cupid but not just in the romantic sense.  More to heal all sorts of relationships and thus giving them peace


10. What can we expect to find from your blog in the future?
More inventive vegetarian recipes and hosting guest posts from all of you my wonderful foodie friend!


1. Include the Sunshine Award icon in your post and/or on your blog
2. Link to the blogger who nominated you
3. Answer 10 questions about yourself
4. Nominate 10 other bloggers to receive the award
5. Link to your nominees and let them know you nominated them
6. Create 10 questions for your nominees to answer

I am setting the same questions as above and are to be answered (if they wish to participate) Congratulations to the following nominees:

Apsara @ Eating well diary
Aruna @ aahaaram
julianna @ Chef Julianna
Lauzan @ The veggie side of me
Edge of veg @ The edge of veg
Mara @ All the small stuff and things
Micaela @ Easy Italian Cuisine
Patty @ Patty Nguyen
Sam @ Tea and sesame
The seated cook @ The seated cook

All of the above nominees are amazing bloggers and gorgeous people. Please have a look at their blogs and show them some love!

So I can’t do a post and not put up any food! So here is my yummy lunch of curried kidney beans on a soft fleshed yet crispy skin jacket potato with lashings of butter and cheese! Don’t worry both the cheese and butter was low fat 😉

My Red Kidney Bean Curry Recipe



Basil & Bean pasta sauce


I was about to enter the kitchen to make dinner and I asked my son if what I was going to make was okay for him and my 2 and a half year old turned around and said “no I would like ummmm…pasta with kidney beans!” you may notice through my blog that we use a lot of kidney beans in our home. I think he is comforted by them and requests them quite alot! So here’s another variation on the favourite versatile kidney bean. You can add borlotti beans also instead of the infamous kidney bean

serves 2

1 small onion finely chopped
1/2 tin of kidney beans
250g tomato passata
1 tbsp olive oil
Handful of torn basil leaves
1/2 tsp dried oregano
1 vegetable stock cube
Salt to taste


1. Heat oil and add oregano and onion. Stir and wait until onion is translucent

2. Pour in the passata, crumble in the veg stock cube and simmer on a low heat for 5 minutes. Mix in the kidney beans, then season with salt. Simmer on low for a further 10 minutes

3. Throw in the basil right at the end. So the aroma and taste remains strong and fresh

4. Serve sauce on a plate of penne pasta. Sprinkle with a hard cheese of your choice. I personally prefer a medium mellowy cheddar!

Chilli quorn carne


As a child I always wondered what the fascination for chilli con carne was all about. Being a vegetarian stopped me from eating it! Until…Soya mince came on the scene. Ever since then I have been making this dish and now know why so many love chilli con carne so! Hope you enjoy my veggie take on this classic!


300g Quorn frozen soya mince
200g tomato passata
1 tin kidney beans with water
1 large onion chopped finely
1/2 red bell pepper diced
4 garlic cloves crushed
1 hot chilli finely sliced
1 tbsp oil
1 tsp paprika
3 tsp taco spice mix
1 tsp ground cumin
1 1/2 level tsp salt
1/3 tsp sugar
Squeeze of tomato ketchup
1/2 juice of lime


1. Heat oil in a large saucepan. Add chilli. Wait 2 minutes on a low heat then add the onion, pepper and garlic. Once the onion is translucent, slowly pour in the passata

2. Throw in paprika, cumin, taco spice, salt and sugar. Cook on a low heat for 5 minutes. Mix in the soya mince, then pour in the water

3. Bring to the boil and then cover and simmer for 12 minutes. Stirring half way through

4. Lastly put in the kidney beans and its water and simmer low for a further 20 minutes uncovered. Stirring occasionally

5. Squeeze in the lime juice, stir and then serve on a bed of American rice or with some nacho chips and sour cream

Mexican bean paratha


A delicately spiced Mexican bean unleavened bread which is traditionally an Indian bread. However the fusion of Mexican and Indian in this dish work really well, that you can have the best from both


1 can kidney beans drained & rinsed
1 onion pureed
2 garlic cloves crushed
1 chilli finely chopped
1 tsp cumin and coriander powder
11/2 tsp taco spice mix
1/2 tsp salt
Squeeze of lime
70g grated cheese
2 tbsp crushed tomato/passata
200 g chapatti flour/medium whole wheat flour
Extra flour for rolling out parathas


1. Put onion, garlic, chilli and kidney beans into a food processor and blend to a smooth paste

2. Add cheese, tomato passata, taco spice mix, lime, ground cumin/coriander,salt and blend to combine

3. Slowly put in flour and mix to combine into a soft sticky dough.

4. Meanwhile heat up a tsp of oil in a small non stick frying pan on a slow medium heat

5. Take one heaped tablespoon of dough mixture and form into a ball. You will need extra flour to prevent dough from sticking whilst you roll it out as it is a little wet resulting in soft parathas. Heavily flour a clean surface and roll out to a 10cm diameter round

6. When the oil is sizzling cook the paratha on both sides, using some oil on the other side too until it has brown spots and takes on some brown colour. Repeat for each paratha

7. Once prepared serve with some fresh tomato salsa and guacamole