Monthly Archives: November 2012

Healthy Tacos with all the Trimmings

hello foodies 🙂 hope everyone is well and hope you are not having the same horrible wet weather were having here its horrible….i have a cheek to complain because we dont get hurricanes and horrible things like that just rain, wind and very slippy leafs on the ground lol anyways back to the food……you need to promise me you wont tell on me but im still supposed to be on a soup and mooshy food but today i needed to eat some tacos so i did…..im paying for it now since my jaw is agony but it was sooooo worth it !! thats how i know these are great haha Also i would like to introduce you to a healthier way to have tacos and guacamame is extra special as it tastes just like traditional guacamole but with half the fat and more vitamins 🙂  win win situation right there!!

Ingredients:

taco “meat”:

1lbs veggie crumbles (minced beef style)
2tsp chili powder
2tsp ground cumin
1tsp garlic salt
1tsp black pepper
1tsp paprika
1tsp shoyu
few splashes of tabasco depending on how hot you like it
1/2tsp dijon mustard
1/4tsp chilli flakes
1/2 onion chopped
1/2 tin chopped tomatoes
4 wholewheat tortilla wraps

Method:

1.   fry your onions in a tbsp of vegetable oil until translucent then add the crumbles until cooked then add all the spices and sauces along with your tomatoes and fry for about 15mins…….

2.    while thats cooking now make your guacamame and salsa and set aside (directions below)

3.    to make your taco shells preheat oven at gas 5 you take your tortillas and heat for about 20seconds just to soften in the microwave and spray with some low calorie cooking spray and hang over the racks in the oven and bake for about 3-4 mins you can keep them in longer or shorter depending on how crispy or soft you like them.

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Guacamame:

1/2 avocado (ripe)
cup cooked edamame beans cooled
juice of 1/2 lime
1 tomato fine chopped
salt and pepper
splash tabasco
1spring onion chopped fine (scallion)
1/2tsp garlic salt
handfull of chopped parsley (you can use corriander but im not a fan)

method:

1.  moosh everything together and taste and add salt and pepper and more tabasco to taste

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Salsa:

Ingredients:

4 tomatoes, chopped
1/2 red onion chopped fine
juice of 1/2 lime
1/2 jalapeno pepper (or a couple pickled jalapenos chopped)
handfull of chopped fresh parsley

method:

1.  mix everything together and taste and add some salt and pepper to taste.

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ps….hope you enjoy 🙂 and sorey for the bad photos my fancy camera was out of batterys and i used my phone but it gets the idea out there! 

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Autumn Rigatoni

  HELLO everyone hope your all well…..This is a dish that is best served at Halloween time as its got a nice autumn feel to it and it will warm your tummy…..im always talking about warming your tummy but i really do like a cozy tummy when its cold outside 🙂  i also add a red chilli and slice it into two and roast with your veg and when its ready just chop them up and sprinkle ontop to bump up the heat… its a very flexible recipe that’s why i love it so much….i made this for my husband and my best friend who both claim they hate pumpkin but they looooved it 🙂  if you dont have any butternut squash or sweet potato then use pumpkin,  tonight for this photo i used pumpkin because thats what i had in the freezer and its a lazy sunday haha 

Ingredients:
1/2 butternut squash, cut into chunks about 2inch squared (or half a large pumpkin in place of both the squash and potato)

1/2 large sweet potato or whole small one, chunks same size as squash

2 red onion cut into wedges

2 garlic cloves, whole in skin

1 hot red chilli sliced length ways in half 

2tbs extra virgin olive oil

6oz wholewheat rigatoni or penne  

handfull or 2 of freshly grated vegan parmasan style cheese

** preheat oven to gas 6- 200′- fan 180′ **

Method:
1. throw all the veg into a large roasting tin and toss in evoo until glistening and roast for about 30mins, or until golden and caramelized and cooked through.

2. near the end of the veg cooking time cook the pasta in boiling salted water until al dente and reserve a tbs of the pasta cooking water and drain the rest.
once the veg is cooked through throw all the pasta in the roasting tin with some of the cheese and a tbs of pasta cooking water….squish the garlic out of its skin and chop, add into the pasta and veg and toss through.
give a little toss and serve in a large warm serving bowl, chop your chillis and sprinkle ontop, add a little more cheese and dig in !!

 

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