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growingtolovemyself-blog · 9 years ago

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Made us homemade chili fries (: 😚

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growingtolovemyself-blog · 9 years ago

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The Story Of Rock, Paper, Scissors

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growingtolovemyself-blog · 9 years ago

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And, at the end, when you’re in love, no matter what happens, you forgive each other. (insp)

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growingtolovemyself-blog · 9 years ago

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We're all weirdos but I love it c: #family #love #weirdos #happy

#weirdos #love #family #happy

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growingtolovemyself-blog · 9 years ago

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No Fear Fast Food

I have an obsession with burritos, I will happily eat them forever, from guacamole to salsa, from bbq tofu to chilli beans.

But, as much as I wish I could eat taco mazama chipotle tofu burritos every day for the rest of my life, at £5 a pop, you have to learn to make your own at some point.

However, mexican food recipes can be terrifying, which is a shame because they don’t really need to be, you can simply make it as a feast or cater for the pre-pay day blues. You can cook for ten people with little effort or just yourself. It is great for meal planning. You can make it to your taste.

Today I am stealing from a friend of mine, and showing you how to make vegan tacos, and some fillings, but when it comes to fillings the world is your oyster!!

So first, this is all 100% interchangable food. Switch the kale for lettuce for something lighter, put chillies in the salsa, put oil in it, blend it to make an alternative salsa/gauc hybrid. Make burritos. Have it as a salad. Get creative.

Secondly, my god making taco shells is cheap as chips but so so hard, mine were fat little fuckers, but they tasted amazing!!!

So let me get started. Here is the recipe I followed to attempt to make my own taco shells, have a go if you like. Don’t be disheartened, they are actually hard to get right, especially if you don’t have a rolling pin and used a bottle of rum…

Sticky butternut squash

Oh guys, I wish I could say this was hard, but it is just butternut squash, roasted with no oil and then at the end you whack it under a grill to caramelise the top.

Cut in half and shove in over on 180 degrees for 45 minutes, until squishy and then shove under grill for a few minutes. The result? Sticky, sweet, and squishy squash with a slight BBQ taste. Remove skin and serve. You can also mix this into risotto, blend with coconut milk, spices and onion into a soup, or blend to make a sticky dip. Yam yam. It works with chillies, garlic, nuts, spinach, tomatoes and salad.

So at around 80p for a squash, you are winning. Zero effort.

Avocado Salsa (your way)

Salsa is an amazing way to give you colour and flavour that is totally changable to your pallete, your budget and your meal.

This is finely chopped coriander (about ½ an American cup full), half a red onion, an avocado and 2 tomatoes. I am going to show you how to prep some stuff.

Fuss-free fine onions

Chop the onion in half and remove the top of the onion BUT NOT THE ROOT. Slice length-ways down the onion, leaving about quarter of an inch not chopped near the root. Then slice horizontally down the onion. DONE.

Please deseed me, tomato.

Terrible title but whatever. Cut tomato into quarters then slide the knife underneath the seeds at the ‘bottom’ and chop the seeds out.

SORRY THEY ARE BLURRY IT IS HARD TO CHOP AND PHOTO.

Hung, drawn and quartered Avocado (ok, ok, I will stop)

If you hold the avocado and, using a small knife, cut it length ways and wide-ways, it is much easier than trying to get the skin off first.

This salsa was dressed with lime juice, grated lime zest, grated ginger and grated raw garlic, about a teaspoon of each. No oil. You could add chillies, salt, pepper, paprika, tumeric, parsley, roasted nuts, remove the corriander, garlic, ginger or lime, use vinegar instead of lime juice. Whatever really, salsa is easy I promise.

Sauted Kale (with optional toasted cashew nuts)

Garlic clove hack- press the flat of your knife on the garlic clove (in its skin) and push on the knife with your palm til it cracks. The skin will now be easy to remove!

Finely chop two cloves of garlic, or use a garlic press if you fancy (second hack, you don’t need to take the skin off :o ), add it to a large frying pan with about a tablespoon of the oil of your choice (I used olive oil, but whatever), fry it on a medium heat until it is soft not burnt or brown. Add a bag of chopped kale and mix it continuously until it has fully wilted, which should take 4-5 minutes. Add salt generously. You can also add; chilli, lemon zest, paprika, toasted nuts, raisons, be playful.

Make the tortillas, or heat them back up, and shove the ingedients generously in, starting with warm and working up. Feel free to also add cheese, sour cream, chillies, salad leaves, raw peppers, roasted peppers, ANYTHING, SHOVE IT IN!

Want alternatives? Head over to my pinterest account!

https://uk.pinterest.com/elliecovellie/simple-healthy-cheap/

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growingtolovemyself-blog · 9 years ago

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