Guacamole and Salsa
Starting tomorrow, for 1 whole month I shall not eat carbs, meat and processed food. It is going to be very challenging indeed. I was vegetarian for 21 years, so it may not be so bad. I will share many unique recipes some traditional Indian, some my own. I share only savoury dishes because there is simply too much sweet recipes out there. So follow me if you love spicy, aromatic food like me. Many people say that it is difficult to be vegetarian. I hope these entries would help the starved vegetarian and inspire to try these recipes.
Today I feature some Mexican food I made. It took me 1hr 30min to prep and clean after. It is that simple. Mexican dish prepared is Crispy Tacos with homemade fresh Guacamole, Salsa, Mexican Rice, Roasted Vegetables and Chilled whipped Soy yoghurt. It serves 4.
Guacamole
Baby Vine tomatoes 6nos
Ripenend Avacado 1 {large}
Red Onion half
Jalapeños 2
Fresh Coriander handful
Lime 1
Peppercorns
Sea Salt
Roughly chop the onion, jalapeños and coriander. In a granite Pestle and mortar simply add all the ingredients. Crush them, until it forms a rough, gooey mixture. Before you add the jalapeños test them first. Cut the tip and taste it. If too hot please remove the seeds before you add to the rest of the mixture. Yes it is so simple and tasty.
*You can buy this wonderful Pestle and Mortar from Souschef.co.uk - a wonderful source of exotic and mundane ingredients for cooking.
Salsa
Baby Vine tomatoes 15nos
Red Onion half
Jalapeños 3
Fresh Mint leaves 5
Fresh Coriander bunch
Lime 1
Sea Salt
Roughly chop onion, jalapeños, coriander and mint. In a Pestle and mortar simply add all the ingredients. Crush them, until it forms a rough, gooey mixture. Before you add the jalapeños test them first. Cut the tip and taste it. If too hot please remove the seeds before you add to the rest of the mixture.
Roast Vegetables
Red onion 1 {large}
Yellow corn 1
Green pepper 1
Olive Oil
Fresh cracked pepper
Sea Salt
Chop long and slender slices of onions and peppers. Scrap the yellow corn. On baking trays lay the vegetables roughly separating them. Drizzle olive oil, salt and pepper to the vegetables. Bake at 180°C in a fan oven until the vegetables are slightly charred.
Mexican Rice + Mixed beans
Spanish Rice 1 cup
Mixed Beans 1 can
Alpro Plain Soy yoghurt or Fage Greek yoghurt
Fresh Corn
Sweet Paprika Pinch
Muscavado Sugar Pinch
Fresh Cracked Pepper
Olive Oil 1 tablespoon
Sea Salt
In a small pan add 50ml water and bring it a boil. Add the rice, fresh corn, paprika, olive oil, salt, sugar and pepper. Keep stirring until the rice starts cooking. Always cook rice on simmer. In around 20 mins the rice should be ready.
Drain the beans from the can and place in a bowl. Chop some fresh coriander and mint together and keep ready for serving. Whip the soy yoghurt or the greek yoghurt with a pinch of cracked pepper, sweet paprika and lime juice.
Heat the Crispy shells in the oven, layer the ingredients starting with the rice, beans and vegetables, followed by guacamole and salsa. Top it with yoghurt and the coriander and mint mixture.
For all those meat lovers simply shred beef or chicken baked with paprika, sea salt and pepper and top your tacos with it.
Dig into this fabulous, light and spicy dish. Hope you enjoy it as much I do. If you have any questions please feel free to email me.
Tags:
FOOD
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