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.

Summer tostadas ingredientsSummer tostadasSummer tostadas 1

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!

Advertisements

The best vegan tacos

I’ve come to the conclusion that careers change you, in the same way that life events change you. Working in an industry based on communication has changed me – for better in many respects, but also for worse in some ways.

I’ve always been a homebody. And, I’ve always been an introvert with a touch of awkward. When you’re ‘green’ in my industry, you learn pretty quickly that being like this isn’t going to cut it if you want to do well and be respected for what you do. To that end, my life feels like a balancing act featuring the introverted and extroverted parts of myself. Most of the time there isn’t much balance.

These tacos were a godsend when I was feeling particularly unbalanced recently. 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.

2 Ingredients r3 Baked beans r4 Meat mix r1 Assembled r HERO

The best vegan tacos
Makes 10-12

1 can kidney beans, drained and baked at 200 degrees C for 15 minutes
150g organic non-GMO tofu
75g organic tempeh
1/2 brown onion, diced
1 tbsp garlic powder
1 tsp chilli powder
1 tsp dried oregano
1 tsp dried rosemary
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp sweet smoked paprika
1/4 tsp ground cloves
1 tbsp tahini
1 tbsp gluten-free soy sauce
1/4 cup red wine vinegar
Pinch of ground black pepper
Fresh tomato, red onion and lime salsa, to serve
Avocado or guac, to serve
Sriracha, to serve

Blitz tofu and tempeh in a food processor a couple of times. Set aside.

Heat coconut oil in a heavy-based pan. Add onion and saute until starting to caramelise. Add the garlic and cook on a medium heat for one minute before adding the spices. Once the spices are fragrant, add tahini, soy sauce and vinegar, followed by tofu and tempeh, baked kidney beans, and a pinch of pepper. Cook until liquid is soaked up and all ingredients are cooked through.

Spoon mix into warmed taco shells topped with fresh tomato, red onion and lime salsa, avocado slices and a touch of sriracha.