Easy vegan summer tostadas

Summer is here all right. In the furniture shipment for the house, a leather lounge was included. Of course, in the excitement to complete the puzzle of furnishing a unique living and lounge situation, I forgot that skin sticks to leather on 30 degree (Celsius) days. But hey, at least it looks good.

We’re up to the part of the year which I call the worst. Driving anywhere is not by any means pleasant and you can forget trying to get a car park at a shopping centre – unless you’re prepared to do three laps of the lot. Work is a nightmare. We close for two weeks and I’ll be taking an extra week off in January. Can’t wait. That’s if I make it to the 22nd. I need to do about six weeks’ worth of work in three. Thankfully a colleague has spared my ears the trauma of listing to the Christmas playlist she has enjoyed playing in the office for the last two Christmas seasons.

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.

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Easy vegan summer tostadas
Serves 3

4 limes, juiced
1/4 cup + 1 tbsp orange juice
1/4 cup coriander, finely chopped
1 tbsp olive oil
Pinch of salt
1 mango, finely diced
200g grape tomatoes, quartered
2 green spring onions, finely sliced
½ red onion, finely diced
1 red capsicum, finely diced
1 avocado, halved and sliced
Tostadas (crispy tortilla chips), as many as you want to eat

In a medium-sized mixing bowl, add lime and orange juice, coriander, olive oil and salt. Stir to combine and adjust flavourings to your preference.

Add mango, tomatoes, onions, and capsicum and mix to ensure ingredients are coated well. Refrigerate for at least two hours.

Lay a couple of tostadas on a plate and top with marinated mixture. Add a slice of avocado and enjoy!

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Vegan pulled ‘pork’ nachos

In my former life (the one where I ate meat), I never ate real pulled pork. I wasn’t big on the meat overall so when I saw people using jackfruit to replicate pulled pork, it took me a while to jump on the bandwagon. A whole year in fact. I wondered how I could truly veganise it if I didn’t know what the original was like.

I managed to come across some tinned jackfruit in an Asian supermarket and thought I’d give it 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.

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Vegan pulled ‘pork’ nachos
Serves 4

For the pulled ‘pork’ jackfruit
1 can jackfruit, drained and rinsed
3/4 cup tomato sauce
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp vegan Worcestershire sauce
1 tbsp Tio Pablo Mayan Gold Mexican spice mix
1/4 cup water

Use a potato masher to mash jackfruit into a bowl then add rest of ingredients and mix to combine.

Add ingredients to a saucepan over a medium heat. Cook for approx. 10 minutes until liquid reduces and jackfruit is soft.

For the beans
1 red onion, finely chopped
5 tbsp Tio Pablo Mayan Gold Mexican spice mix
6 tomatoes, roughly chopped
1 cup vegetable stock
1 tin black beans, drained and rinsed
1 tin kidney beans, drained and rinsed
White corn chips, to serve
Avocado, to serve
Lime, to serve

Heat onions with some coconut oil over a medium heat. Turn heat to low and cook onions until they start to caramelise.

Add the spice mix and tomatoes and stir to combine before adding the vegetable stock and beans.

Cook until liquid reduces and tomatoes soften, about 20 minutes.

To assemble, lay corn chips around the edges of a bowl. Add beans then pulled jackfruit. Top with avocado and a drizzle of lime juice.