The one thing I like about this time of year? Summer fruit. There are mangoes everywhere, and I’ve been wanting to make these easy tostadas for the longest time. There’s no cooking time involved – only a short amount of prep-time. That’s what you want in summer.
I managed to come across some tinned jackfruit in an Asian supermarket and thought I’d give vegan pulled pork a go, especially since my local supermarket had started stocking vegan Worcestershire sauce. With a bottle of that and some jackfruit in tow, I was ready.
I came across this fantastic hand-crafted Mexican spice mix from New Zealand a few years ago and have been addicted to it ever since. I stockpile packets of it because nothing I’ve come across comes close, and I have not been able to replicate it from a DIY spice mix. It definitely helps give the flavour a lot more dimension.
I have been dreaming about getting a good ‘meatiness’ for my tacos before now. Mexican-spiced scrambled tofu wasn’t going to cut it and nor was nut meat, especially after recently discovering I have a mild walnut allergy (just another food allergy/intolerance for the already long list). The secret? A little bit of tofu, a little bit of tempeh, and some baked kidney beans.
Know anyone who doesn’t like guacamole? Didn’t think so. What about hummus? Yep, didn’t think so either. They are the king and queen of dip land. And, I have the secret for best-ever versions of both.