Vegan Receipe - Tacos W Leftover Red Cabbage & Sweetcorn

What do you do when all you have in the fridge is leftover beetroot sauce, sweetcorn, red cabbage, lettuce and tortillas?

You make combine the all the ingredients for a unique Taco filling!

The ellow corn tortillas gently heated on an open flame and folded over, ready for the filling of lettuce and sauteed cabbage and sweetcorn.

I sauteed the leftover red cabbage and sweetcorn with the beetroot sauce and the result is this amazing rich vibrant mix. The leftover sauce was made up of beetroot, tomato, garlic, carrot and pink salt.

Fresh crisp lettuce really complments the mixture.

You really can´t go wrong with sweetcorn and red cabbage combo!

This meal can be either a lunch or dinner. No picture of the tacos filled as I forgot in my eagerness to eat them!

To make the sauce that the red cabbage and sweetcorn were sauteed in you will need:

• Tomatoes x4 large
• Beetroot x1 small
• Carrot x1 small
• Garlic x4-6 cloves
• Pink Salt

More food porn shots and red cabbage health benefits

Vegan Receipe - Carrot Pasta W Betroot Sauce & Yellow Cornflour 'Falafel' Balls

Simple, filling and delicious carrot noodles/pasta with beetroot and garlic sauce topped with yellow cornflour falafel style balls.

This is perfect for lunch or for dinner!

To make the sauce you will need:

○Tomatoes x3 medium
○Beetroot x1 small
○Carrots x1 small
○Garlic cloves x4
○Pink Salt

Steps to make the carrot pasta/noodles

To make the gluten free 'pasta' simply use a vegetable peeler to make ribbons from x1 large carrot.

Once the carrot ribbons are ready, pour over the beetroot sauce mix  and stir through until evenly coated like in the picture below.

To make the falafel style balls

The method to make the falafel balls is the same as for my vegan chicken, vegan sausages, vegan empanadas etc, the only difference is the end stages where the balls are shallow fried.

I tend to make my food by eyeballing the ingredients so adjust ingredients according to taste. 

○Yellow corn flour x1 cup (Juana Brand, Maiz Coscado)
○Pink Rock Salt
○Black Pepper 

Pour yellow corn flour into a mixing bowl.

Grind in some pink sea salt.

Grind in some black pepper.

Pour in some water little by little and form a dough. You can always add more water or cornflour if initially it's too wet or too dry.

 

You want a firm but moist dough. Once you have the desired texture you can then split into sections and roll into a balls with the palm of your hands.

 

Once the balls are formed they are then ready to fry in shallow oil.

Once fried, dry on paper towels and add to the carrot pasta/noodles and enjoy!

Vegan Receipe - 'Beet It' - Beetroot Cashew Cheese

This is a receipe for a delicious, rich and creamy beetroot cashew nut soft cheese.

You can serve this creamy goodness on crackers, rice cakes or use as a dip for vegetable batons, stir into pasta, use as a sandwich/taco filler or as the base or 'cheese' topping for a vegan pizza!

Although this cashew cheese spread owes it's colour to the beetroot it also features carrots!

To make this yummy cashew cheese you will need:

○Soaked Plain Raw Cashews  x1 cup (not roasted,  no salt or seasonings)
○Beetroot x1 small
○Carrot x1 small
○Papaya Seeds (optional)
○Garlic x4-6 cloves
○Olive Oil x4 TBSP
○Pink Salt

Blend all the ingredients until you have the texture below or your preferred desired texture and then enjoy this creamy delight in which ever way you choose!

Below are some health benefit compilations of the main ingredients.

Vegan Receipe - 'Beany' - Mashed Bean Empanadas

Tasty, filling and satisfying home made empanadas served with lettuce with a beetroot sauce. Ideal for lunch or for dinner!

To make the sauce you will need:

○Beetroot 1/2 small
○Carrot x1 small
○Garlic x4-6 gloves
○Tomatoes x4 large
○Pink Salt or Rock Salt

To make the empanadas

Pour yellow corn flour into a mixing bowl.

Grind in some pink sea salt.

Grind in some black pepper.

Pour in some water little by little and form a dough. You can always add more water or cornflour if initially it's too wet or too dry.

 

You want a firm but moist dough. Once you have the desired texture you can then split into two.

 

Place the balls on a plastic surface (like a freezer bag/clean plastic carrier bag) and squish with your the palm of your hands to form the basic shape below. 

Once you have this basic shape use the palm of your fingers to flatten out and stretch the dough in all directions until its larger and thinner.

(Sorry no picture for this stage as yet)

Once you are happy with th thinner flattened shaped put the bean mixture in the middle and fold the other side over and fold the edges over and press down with your fingers along the edges to seal the empanada.

For the bean mixture I used some red beans that I boiled and mashed with garlic.

Once your empanadas are sealed, fry them in shallow oil on both sides until they are a lovely light golden brown on the both sides with a crispy texture. 

They are then ready to eat, here they are served with fresh crisp lettuce and a good dollop of rich beetroot sauce.

More food porn shots....