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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.

Pomegranate and rosemary cocktail

I hope you are having a lot of fun this holiday season! I would love to wish you all a beautiful new year and a magical New Year's Eve. You can celebrate with this festive pomegranate and rosemary cocktail. Of course you don't have to save it for the New Year's, it's works great for every occasion.

Recipe: Pomegranate and rosemary cocktail

Serves: 2
Ingredients
  • 80 ml of gin
  • 80 ml of chilled pomegranate juice
  • one tbsp. of rosemary simple syrup
  • one tbsp. of lime juice
Method
  • Mix all the ingredients in a shaker with ice.
  • Pour into glasses and garnish with rosemary springs and pomegranate seeds.

Recipe: Rosemary simple syrup

Ingredients
  • one cup of water
  • one cup of sugar
  • 5 rosemary springs
Method
  • Place all the ingredients in a pot and heat over low heat, until sugar dissolves completely.
  • Remove from heat and set aside for 30 minutes.
  • Discard rosemary springs and chill the syrup in a fridge.

Winter tangerine salad

It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.

Recipe: Winter tangerine salad

Serves: 2
Ingredients
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine
Method
  • Peel and slice the tangerines, arrange them on a plate.
  • Top with pomegranate and chopped mint, drizzle with tangerine juice.

roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
Ingredients
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
Method
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      Ingredients
      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      Method
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.

      orange pomegranate mini pavlovas

      Recipe: Orange pomegranate mini Pavlovas

      Serves: 3
      Method
      • Carefully place some cream on top of each meringue.
      • Top with Cointreau oranges and pomegranate seeds.

      Recipe: Meringe

      Ingredients
      • 4 large egg whites
      • one cup of confectioner's sugar
      • one tsp. of vinegar
      • one tsp. of potato starch
      Method
      • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
      • Place the mixture on a parchment-lined baking sheet and form three circles.
      • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
      • Let cool completely.

      Recipe: Cream

      Ingredients
      • 200 g of cream cheese
      • 1/4 cup of confectioner's sugar
      Method
      • Mix cream cheese with confectioner's sugar until thick and creamy.
      • Refrigerate for at least 30 minutes.

      Recipe: Cointreau oranges

      Ingredients
      • 2 large oranges peeled and cut into fillets
      • juice of 1/2 lemon
      • 3 tbsp. of brown sugar
      • 1/4 cup of water
      • 2 tbsp. of Cointreau
      Method
      • Put the sugar and water in a saucepan and stir until sugar dissolves.
      • Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
      • Add Cointreau and oranges, simmer for a further 2 minutes.
      • Let cool completely.
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