I have always loved “bitty” food. Give me a buffet with an array of dips and bits and pieces and I’m happy. As a kid, we used to have homemade soup on a Sunday followed by a ‘grab and go’ style feast with lots of different bits on the table to choose from. I have such fond memories of this and my time as a vegan cook was influenced by this experience too when I sold my Bumpkin Boxes – a 3 portion salad box with different ingredients every day.
So it makes sense to assume that I love tacos. I usually break them in half as I’ve never managed to muster how to eat them whole without everything falling out!
INGREDIENTS
Rice
1 red onion
1 stick celery
1 tbsp rapeseed oil
2 cloves garlic
½ tsp oregano
1 green chilli
2 tsp smoked paprika
½ tin tomatoes
200ml water
½ leek
100g rice
½ tin kidney beans
Salsa
1 pack of good quality vine tomatoes
half a red onion
handful of coriander
salt
dash of vinegar
1/2 lime
Guacamole
2 avocados
handful of coriander
1 lime
handful of cherry tomatoes
pinch of salt
Shredded romaine lettuce and a pack of tacos.
- Fry the onion and celery for 5 minutes, add the garlic, chilli and oregano and stir
- Add all the rest of the ingredients and cook, covered until the rice is cooked and the water has evaporated. Check the water and add more during cooking – it can easily stick to the bottom of the pan quickly
- To make the salsa, chop the cherry tomatoes in quarters and add to a bowl with a little salt and leave to stand for 10 minutes.
- Finely chop the onion and coriander and add to a separate bowl with the vinegar and lime juice
- Drain the tomatoes of their juice (keep for a pasta sauce or salad dressing!)
- Add to the onion mix and refrigerate
- To make the guacamole, add the avocados, salt, lime and coriander to a processor and pulse – keep some texture so it’s not too smooth. Add the tomatoes and stir.
- Bake the tacos, shred the lettuce and serve immediately
This will serve at least four people.
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