Day 1

So a very happy new year to one and all xxx
On the table tonight we have refried bean tacos with cashew cheese (recipe below)
Chilli and cumin spiced cous cous
Spinach hummous
Rosemary roasted wedges
Pineapple salsa (recipe below)
It’s so easy to be vegan now in 2019,and every day this month I’m going to share recipes, tips, videos and chats with you, so if you are interested please like, comment and share and let’s get 2019 off to a cruelty free start xxxx
Lots of love xxx

MAKES 8 TACOS

4 soft wraps ( I used tesco chilli ones, and marks and spencer beetroot ones) cut out 4 inch circles using a cookie cutter or around a small plate

1 can of cooked black beans
1 red onion 
1 clove garlic
1 tsp cumin
1 tsp of smoked paprika
salt and pepper

1 tblsp olive oil
1 tblsp tomato puree
handful of chopped fresh coriander

Saute the minced garlic and sliced onion in the olive oil until soft, then add the spices…Keep stirring until you have a thick paste, make sure it doesnt ‘catch’ or burn ,by keeping on a low heat and keeping stirring. then add the black beans (drained) and keep stirring until the beans are coated. Finally, add the tomato puree and fresh coriander and give one last stir. Remove from heat and mash with a fork or potato masher, you still want some chunks of bean and veg, not a soft paste like hummous

Place a tbslp of the mix in each tortilla circle and set upright in a baking dish, all tucked in beside each other, then you can top with either vegan cheese, or like in this recipe cashew cheese

cashew cheese

3oz of soaked cashews (at least four hours)

then blend with 
1 clove of garlic
1 tblsp nutritional yeast
salt and pepper
1 tblsp olive oil
juice of half a lemon

I use a nutri bullet to blend , until I get a fine paste, with zero grainy texture, you may have to add a little water if it is very thick and nutty.

top the beans with a teaspoon of the cheese and cover your roasting dish with silver paper and bake in a hot gas 6 /200/400 oven for 20 mins

remove and serve with this pineapple salsa

scoop out the flesh of a half a pineapple, cut lengthways x
chop the flesh and add 
1 freshly diced red chilli
1/2 a freshly diced green chilli
1 handful of fresh coriander chopped
finely sliced red onion (half)
juice from 1 lime
salt and pepper

stir all of this together and place back in the pineapple for an 80s discothon feel to your first meal of the year YEAH BABY LOLOL

HOLD ON … I hear you ask, what about all those left over bits of wrap????
cut them up into bite size cracker shapes and toss in a little olive oil, and bake in the oven at the same time as the tacos, but check every few minutes as they will crisp up fast, and you can keep them in a jar to use with dips, or scoop up the remaining cashew cheese from your nutribullet as you wait for your dinner to cook xxxx

So a very happy new year to one and all xxxOn the table tonight we have refried bean tacos with cashew cheese (recipe below)Chilli and cumin spiced cous cousSpinach hummousRosemary roasted wedgesPineapple salsa (recipe below)It's so easy to be vegan now in 2019,and every day this month I'm going to share recipes, tips, videos and chats with you, so if you are interested please like, comment and share and let's get 2019 off to a cruelty free start xxxxLots of love xxxMAKES 8 TACOS4 soft wraps ( I used tesco chilli ones, and marks and spencer beetroot ones) cut out 4 inch circles using a cookie cutter or around a small plate 1 can of cooked black beans1 red onion 1 clove garlic1 tsp cumin1 tsp of smoked paprikasalt and pepper1 tblsp olive oil1 tblsp tomato pureehandful of chopped fresh corainderSaute the minced garlic and sliced onion in the olive oil until soft, then add the spices…Keep stirring until you have a thick paste, make sure it doesnt 'catch' or burn ,by keeping on a low heat and keeping stirring. then add the black beans (drained) and keep stirring until the beans are coated. Finally add the tomato puree and fresh corander and give one last stir. Remove from heat and mash with a fork or potato masher, you still want some chunks of bean and veg, not a soft paste like hummous Place a tbslp of the mix in each tortilla circle and set upright in a baking dish, all tucked in beside each other, then you can top with either vegan cheese, or like in this recipe cashew cheesecashew cheese3oz of soaked cashews (at least four hours)then blend with 1 clove of garlic1 tblsp nutritional yeastsalt and pepper1 tblsp olive oiljuice of half a lemonI use a nutri bullet to blend , until I get a fine paste, with zero grainy texture, you may have to add a little water if it is very thick and nutty.top the beans with a teaspoon of the cheese and cover your roasting dish with silver paper and bake in a hot gas 6 /200/400 oven for 20 minsremove and serve with this pineapple salsascoop out the flesh of a half a pineapple, cut lengthways xchop the flesh and add 1 freshly diced red chilli1/2 a freshly diced green chilli1 handful of fresh coraiander choppedfinely sliced red onion (half)juice from 1 limesalt and pepperstir all of this together and place back in the pineapple for an 80s discothon feel to your first meal of the year YEAH BABY LOLOL HOLD ON … I hear you ask, what about all those left over bits of wrap????cut them up into bite size cracker shapes and toss in a litlle olive oil, and bake in the oven at the same time as the tacos, but check every few minutes as they will crisp up fast, and you can keep them in a jar to use with dips, or scoop up the remaining cashew cheese from your nutribullet as you wait for your dinner to cook xxxx

Posted by Truffleupagus Vegan Yums on Tuesday, 1 January 2019