125 g (4½ oz/1 ¼ cups) masa harina* or stoneground maize flour (see note)
½ teaspoon salt
150–200 ml (5–7 fl oz) lukewarm water
coconut oil for frying
Chipotle black beans
2 smoked chipotle chillies*, dried or tinned
(if dried, soak in hot water until softened)
1 red chilli
1 small red capsicum (bell pepper)
400 g (14 oz) tinned diced tomatoes
1 teaspoon cumin seeds
½ teaspoon sweet paprika
½ red onion
400 g (14 oz) tinned black beans, drained and rinsed
Grilled corn salsa
1 tablespoon coconut oil
200 g (7 oz) fresh or frozen (defrosted) corn kernels
½ green capsicum (bell pepper), diced
½ red onion, finely chopped
¼ bunch coriander (cilantro) leaves, chopped
juice of ½ lime
Red cabbage slaw
½ red cabbage, sliced
¼ bunch coriander (cilantro) leaves, chopped
60 g (2 oz/ ¼cup) vegan mayonnaise
Juice of ½ lime
Edamame guacamole (recipe below)
Cashew ‘goat’s’ cheese (recipe below)
seeds from ½ pomegranate
2 limes, cut into wedges
50 g (1 ¾ oz/1 cup) coriander (cilantro) leaves, chopped
Simple hot sauce or Tabasco
Mexican is my all-time favourite cuisine, and I particularly love Mexican street food. I created this taco recipe as I wanted something that was as easy and quick to make as a supermarket taco kit, but the authentic taste of a true Mexican feast. I have never had a bad review of this recipe and would happily challenge any famous Mexican restaurant with it!
For the tortillas, put the flour and salt in a mixing bowl and gradually add the lukewarm water as you work the ingredients together with your hands to form a dough. Cover with plastic wrap and let the dough rest for 15 minutes.
Get the dough in your hands and break it up into 8–10 equal parts and form small balls of dough. If you have a tortilla press, place each ball in the press and press to create the tortilla (see note). Otherwise, simply roll out each tortilla into a large flat circular shape, about 2 mm (⅛ in) thick, using a rolling pin.
Put a small amount of coconut oil in a nonstick frying pan and cook your tortillas, one at a time, on medium heat. If you see them puff up this is good. Once one side is becoming golden, after about 2–3 minutes, flip and cook the other side for another 2–3 minutes.
Try to use the cooked tortillas within 2 hours of making, though the dough can be made in advance a few days before then wrapped in plastic wrap and stored in the refrigerator. If you are making the dough in advance, keep it in the refrigerator but make sure you remove it 20–30 minutes before using it.
For the chipotle black beans, place the chipotle chillies, red chilli, capsicum, tomato, cumin seeds, paprika and red onion in a food processor and blitz until you have a smooth salsa. Transfer to a saucepan. Add the black beans and cook on medium heat for 10 minutes. Set aside and keep warm.
For the grilled corn salsa, heat the coconut oil in the frying pan, add the corn and capsicum and fry until golden over medium heat for about 10 minutes – you need to leave these vegetables on for longer than you think to give them a good golden glow; don’t be tempted to pull them off the stove early! Place the vegetables in a bowl with the onion, coriander and lime juice. Set aside and keep warm.
For the slaw, place the cabbage in a mixing bowl with the coriander, mayonnaise and lime juice. Mix together and place in the refrigerator until you’re ready to go.
Once all your components are made, give each person 2 tortillas. Top with chipotle black beans, slaw, grilled corn salsa, guacamole and, to amp it up even more, sprinkle with a little cashew ‘goat’s’ cheese and pomegranate seeds. Serve with lime wedges, a sprinkling of cayenne pepper, the coriander and the hot sauce! Yum!
Notes: Any masa harina or any stoneground maize flour is fine. Just note that the flour should not have any other ingredients except maize in it and it should be GMO-free.
If you don’t have a tortilla press, I do suggest investing in one as they are quite affordable and are amazing for making homemade wraps and tortillas.
175 g (6 oz/1 cup) edamame* (soy beans), podded
3 garlic cloves
15 g (½ oz/¼ cup) chopped coriander (cilantro) leaves
juice of 1 lime
1 tablespoon olive or coconut oil
¼ teaspoon cayenne pepper
For the edamame guacamole, first steam the edamame for about 2 minutes. Transfer to a food processor or blender with the remaining ingredients and blitz to the desired texture. Set aside.
Cashew 'goat's cheese' - Makes about 250 g (9 oz/1 cup). Prep time: 15 minutes, plus 2–3 hours setting, plus soaking time for cashews.
310 g (11 oz/2 cups) raw cashews, soaked in water overnight, drained
1 teaspoon salt
2 tablespoons coconut oil
60 ml (2 fl oz/¼ cup) water
juice of 1 lemon
1 teaspoon savoury yeastflakes*
My love for cheese extends beyond the normal dairy cheeses, and I have moved on to a love of artisan nut cheeses. This cashew 'goat’s’ cheese is something that I use almost every day. It’s perfect spread on a piece of toast with avocado, crumbled over a salad or used to make a rich, creamy cheesy sauce. This cheese is well balanced in flavour and is a must for anyone with a love of cheese, but who prefers a healthier option.
Place all the ingredients in a food processor or blender and blitz until the mixture is smooth. Roll the cheese into a log shape or ball using a piece of muslin (cheesecloth) or baking paper.
Place in the refrigerator for 2–3 hours to chill and set. This will keep in a container in the refrigerator for 1–2 weeks and will keep in the freezer for 1 month.