• Booch Bar

TKO with a Kombucha Punch cocktail and a spicy Vegan Chilli

These are two of the four recipes that were delivered along with our home delivery boxes last week. We'll be posting up seasonal plant-based recipe food and beverage ideas using the ingredients we deliver to your door. We hope you enjoy our ideas and if you have any plant-based recipes you'd love us to share with us, please email, message or DM us.


VEGAN CHILLI

Ingredients: 3 tbsp olive oil 2 sweet potatoes, peeled and cut into medium chunks 2 tsp smoked paprika 2 tsp ground cumin 1 onion, diced 2 carrots, peeled and chopped 2 celery sticks, chopped 2 garlic cloves, crushed 1-2 tsp chilli powder (depending on how hot you like it) 1 tsp dried oregano 1 tbsp tomato purée 1 capsicum, cut into chunks 2 x 400g cans chopped tomatoes 400g can black beans, drained 400g can kidney beans Lime wedges, guacamole, coriander and rice to serve Instructions: Heat oven to 200C/180C fan/gas. Put the sweet potato chunks in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 min more.

Add the capsicum, chopped tomatoes and 200ml of water. Bring the chilli to a boil then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander.

And now for the booze


KOMBUCHA PUNCH

Ingredients: 2-inch peeled fresh ginger, chopped very finely Ice to stir 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice 2 tablespoons simple syrup 90ml Raspberry Thyme kombucha 90ml vodka (we use South Coast Distillery) 5 dashes bitters Instructions: Place your finely minced ginger in the bottom of a cocktail shaker and press down with a muddler. Fill half the shaker with ice, and add the lime juice, lemon juice, kombucha, vodka, simple syrup and bitters. Shake well and pour the strained liquor into a chilled martini glass and garnish with a twisted peel of lemon if desired.

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Shop 5/103 St Johns Avenue, Mangerton.

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info@boochbar.com.au

Tel: 046 6676 941

 

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