I had a fantastic time in Northern Ireland, Dubai, Spain and Singapore. We spent most of our time in Northern Ireland which meant, despite it being summer there, lots and lots of 'comfort food'. Irish stew, potatoes, chille con carne, potatoes, roasts, chips ... potatoes.
'Lean meats' and 'leafy greens' are not in the vocabulary. One of the great things about NI food though, is their amazing and affordable range of berries. Each morning I would have a bowl full of blueberries, raspberries & strawberries. Delish! The other thing that I loved was the endless array of forests to run in. In a great twist of fate Colin washed my ipod and broke it, forcing me to run with nothing but the sound of my feet, trickling streams, the pitter patter of rain and the singing birds to accompany me. Tough, I know.
After a month abroad, I was just so very ready to lighten the food load. I want vegetables, and fruits, and nuts and seeds and juices. I wanted to get reacquainted with what it felt like to actually get hungry. I think we can all agree that holiday eating can be fun with its 3 course meals and endless time to eat at a variety of places, but there comes a time where it loses its shine. That time is usually when you are getting dressed and your pants no longer do up.
I stumbled across this old recipe that I think I got and adapted from the magical Angela over at Oh She Glows. It is a vegan website so to be honest I usually use her recipes, and then add meat. I hope this doesn't devastate her. It probably does. Anyway, This is a Vegan Taco Mince recipe which can be put into soft or hard shell tacos but I prefer to just eat a bowl of it. Its warm, a little bit crunchy and the spices make otherwise plain ingredients work in perfect, tasty harmony. Are you sold yet?
Vegan Taco Mince
Serves 6Seasoning
1t chili powder (adjust according to taste
1/4t garlic powder
1/4t dried oregano
1/2t paprika
1 1/2t ground cumin
1t sea salt
1t black pepper
Combine spices and set aside. Extra can be made and stored to be used in other dishes.
Mince
1/2c brown rice
2 1/2c water
425g can canellini beans
1/4c sunflower seeds
1/4c pepitas
Prepared seasoning
2 tbsp extra virgin coconut oil
Boil water and rice in a medium
saucepan. Cook for approximately 30-40 mins, making sure it stays slightly al dente. Drain the rice and set aside.
Place cooked rice, beans, seeds, and seasoning in
food processor and pulse until ingredients are broken up but not mushy. Transfer to a large
frying pan, add 2 tbsp of coconut oil, and cook on medium heat for 5 minutes,
or until heated through. Remove from heat and serve with a dollop of natural yoghurt.
Easy, right? Store the extra in the fridge and sprinkle it over salad or into wraps for lunches the next day
Have a great week everyone and stay warm!
No comments:
Post a Comment