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Vegan taco buffet

Perfect tacos: crispy, aromatic, colourful and vegan. Great for small or larger gatherings. All you have to do is prepare the toppings and ask your guests to compose their ideal snacks. I chose roasted sweet potatoes, black beans and corn, creamy cashew paste, pomegranate seeds, fresh chillies, aromatic coriander and lime juice. You can add your favourite fruit, vegetables and herbs.

Recipe: Vegan tacos

Serves: 4
Ingredients
  • 8 soft corn tortillas
  • a bunch coriander
  • one corn on a cob
  • one cup cooked black beans
  • rosted sweet potatoes (recipe below)
  • cashew paste (recipe below)
  • 2 green chilli peppers
  • 1 small pomegranate
  • 1 lime
Method
  • Roast the corn at 180C for about 30 minutes, until tender.
  • Kut off the kernels and combine with cooked beans.
  • Deseed the pomegranate, slice the chillies and cut the lime into quarters.
  • Heat the tortillas in the oven or on a pan and cover to keep them warm.
  • Serve all the ingredients together and let everyone compose their own tacos: roasted sweet potatoes with pomegranate and fresh coriander or corn and beans with cashew paste and fresh chillies. Or everything altogether :)

Recipe: Roasted sweet potatoes

Ingredients
  • 2 sweet potatoes
  • 1 red onion
  • one tbsp olive oil
  • one tsp smoked paprika powder
  • one tsp sweet paprika powder
  • a pinch of salt
Method
  • Peel and dice the potatoes.
  • Cut the onion into eitghts.
  • Mix diced potatoes with onion, olive and spices.
  • Transfer into a baking dish and roast at 180C for about 30 minutes.

Recipe: Cashew paste

Ingredients
  • 100 g cashews, soaked overnight
  • 2 tbsp plant-based milk (I used coconut milk)
  • 1 lime (peel and juice)
  • a pinch of salt
Method
  • Blend soaked chashews with milk, to make a smooth paste.
  • Add lime juice and peel, combine. Season with salt
  • Refrigerate for at least 30 minutes.

Chicken tacos

As a fanatical aficionado of cilantro, I cannot ignore its important role in Mexican cuisine. I love Mexican food - perhaps not as ardently as I love cilantro, but, let's face it: there are few things in the world that deserve this highest level of admiration. I would lie if I said I remember the moment when I first tried cilantro. I do remember, however, that right after the first bite I knew we were going to be good friends. You can either love or hate cilantro - some people loathe it, claiming that it tastes like soap. Personally, I don't care for eating soap, but eating cilantro is one of my favourite activities.

Cilantro works perfectly with tacos. Any tacos: soft-shell tacos, hard-shell tacos, puffy tacos. With beef, with fish, with chicken. Add some grated cheese, a spoonful of guacamole, tomato salsa and sour cream, a few drops of lime juice and a generous portion of fresh cilantro.

I'm not giving you any measurements - it all depends on what you like the most and how many tacos you plan on eating. Just make sure to have at least a bunch of fresh cilantro.

Recipe: Chicken tacos

Ingredients
  • hard taco shells
  • shredded chicken (recipe below)
  • sour cream
  • guacamole (recipe )
  • tomato salsa (recipe below)
  • pickled jalapeƱos
  • lime juice
  • fresh cilantro (!)
Method
  • Heat up taco shells and fill them with your favourites (lots of cilantro!).
  • Eat tacos and drink a beer with some lime juice.

Recipe: Shredded chicken

Serves: 2
Ingredients
  • 300 g of skinless chicken breast
  • 1/2 tsp. of chili flakes
  • 1/2 tsp. of sweet paprika powder
  • 1/2 tsp. of ground cumin
  • 1/2 tsp. of salt
  • 1/4 tsp. of cayenne pep
Method
  • Combine the spices with lime juice.
  • Rub chicken breast with the paste.
  • Place in a baking dish and roast at 180C for about 30 minutes.
  • When the meat is tender, use two forks to shred the chicken.

Recipe: Tomato salsa

Serves: 2
Ingredients
  • 2 tomatoes, diced
  • 1 small red onion, finely diced
  • 1/2 tsp. of chopped chili pepper
  • one tbsp. of chopped cilantro
  • juice of 1/2 lime
  • a pinch of salt
Method
  • Combine all the ingredients.
  • Set aside for 20-30 minutes.

guacamole and homemade nachos

Recipe: Guacamole and homemade nachos

Recipe: Guacamole

Ingredients
  • 2 ripe avocados
  • 1/4 red onion
  • 3 cherry tomatoes
  • 1/2 bunch of cilantro
  • juice of 1/2 lime
  • 1/2 tsp. of chili flakes
  • 1/4 tsp. of salt
Method
  • Cut avocados in half, remove seeds. Scoop out avocado from the peel.
  • Using a fork or mortar and pestle, smash avocado with lime juice.
  • Finely dice red onion and tomatoes, chop cilantro. Combine with avocado paste.
  • Season with salt and chili flakes.

Recipe: Homemade nachos

Ingredients
  • 70 g of cornflour
  • 30 g of wheat flour
  • 1 tsp. of chili powder
  • 1 tsp. of sweet paprika powder
  • a pinch of salt
  • 75 ml of water
  • 2 tsp. of canola oil
Method