After an abrupt realization that my diet has been a lot more processed that I thought, I’ve been a lot more mindful these days to eat more Whole Foods: cooking from scratch, lessening my use of things that come from cartons, cans or have chemically ingredients I can’t pronounce.

Inspired by Sala Vegan Plantbased restaurant, Kuala Lumpur I made kidney bean chayote chili on brown rice - complete with nacho cheese and garlic sauces (they pale in comparison to the sauces at Sala though!) Also put together a salsa made of tomato, corn and yacon. It was an extremely filling dinner, and because of the extended time I took to soak the beans (slightly over 24 hours), farts were kept to a minimum!

My Guide to Cooking Beans can be found in the Tips section at https://davinadavegan.com.