Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa!
175g pack baby corn
1 large red onion, sliced
1 red pepper, deseeded and roughly chopped
½ tsp cumin seeds
2 tsp olive oil
1 large ripe kiwi, halved lengthways
1 large tomato, halved
100g wholemeal flour, plus extra for rolling
1 large garlic clove
Handful of fresh coriander, chopped
1 tsp vegan bouillon powder
½ tsp smoked paprika
85g red cabbage, finely shredded
Heat oven to 200C (fan). Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.
Italy Does Guacamole
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it’s super healthy!
115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)
Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.
Chocolate Pudding – But Maximum Health!
Make a tasty, healthy chocolate pudding in just five minutes. It’s low-calorie and vegan, plus the chia seeds are a great source of omega-3 fatty acids too.
60g chia seeds
400ml unsweetened almond milk or hazelnut milk
3 tbsp cacao powder
2 tbsp maple syrup or honey
½ tsp vanilla extract
Cacao nibs, mixed
Strawberries, Almonds, Sprig of Mint (To Serve)
Put all the ingredients in a large bowl with a generous pinch of sea salt and whisk to combine.
Cover with cling film, pushing down so that it sits on top of the pudding, then leave to thicken in the fridge for at least 4 hours, or better, overnight.
Add your various toppings with a flourish and enjoy!
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