Today we made Tacos

Ola amigo!

Back from holiday now! Loved every moment in the sunshine and enjoyed some great experiences abroad. I’m using this summer to really get into my yoga and improve on my practise too. Holidays have always been tough since we’ve been vegan as I now have to plan where we go based on food and if I can find places to eat! BUT worry not, it’s actually not that difficult being vegan. I’m going to do a series of blogs about places I’ve visited and where I recommend getting your vegan food from.

Now I’m back and so excited to be back in the kitchen. I haven’t been trying out that many new recipes this week but I’ve loved baking some of Minimalist baker‘s dishes, it’s been amazing! But now for my favourite recipe for when I haven’t been able to do any shopping and I’m looking for something quick to make… it is of course… TACOS! So I know everyone has their own ways of making tacos but I have a few little additions to this classical dish to spice it up a bit.

Mexican bean mix

Cook the black beans and kidney beans then add the mix below:

1/4 tsp dried oregano

1/2 tsp paprika

1 tsp ground cumin

1 tsp salt

1 tsp ground black pepper

Then mix with some tomato sauce and mash.

Guacamole recipe

Everyone has their own way of making Guac but adding paprika and fresh basil has really changed it all for me!

2 avocados

Juice of 1 lime

1 tsp salt and 1 tsp ground black pepper

1 tsp paprika (more if you like)

Handful of fresh basil cut finely

Mix by hand or in a hand blender.

Cashew Cheese

My usual cashew cheese recipe that I swear by!

1/3 cup cashews soaked overnight or in hot water for 20 minutes

1 tbs Tahini

Juice of 1 lime

1/2 tsp Dijon Mustard

1/3 cup nutitional yeast (I get the one with B12 added)

1 tsp salt

Black pepper to taste

1/2 tsp paprika

 

Sorry to leave you all for so long but I’m back and ready to start the most amazing summer!

Love A x