Nor'West News: December 10, 2019

NOR’WEST NEWS Latest Canterbury news at starnews.co.nz
Tuesday December 10 2019 19
Tasty Bites
Vegan alternatives to favourite dishes
Taco lovers - you owe it to
yourselves to indulge in these
delicious meatless tacos.
These can also be enjoyed
with soft tortillas
Tacos de Hongo
(Mushroom Tacos)
Serves 2
Ingredients
For the black beans
1 can black beans, drained and
rinsed
For the mushroom filling
6 cloves garlic, finely chopped
vegetable stock
30 button mushrooms, stemmed
and chopped
2 ½ Tbsp (non-spicy) chilli powder
1 ½ Tbsp paprika (plus more for
tomato salad)
1 Tbsp dried minced onion
sea salt
¼ cup fresh lime juice (from
about 2 limes), divided
2 ½ Tbsp natural tomato sauce
For the tomato salad and
guacamole
2 tomatoes, diced
½ red onion, diced
1 handful of fresh corriander,
chopped
1 avocado
garlic powder
For serving
4 lettuce leaves
6 hard-shelled tacos
hot sauce (optional)
Directions
Saute the garlic in a bit of
vegetable stock in a saucepan over
medium heat; add the chopped
mushrooms and sauté, stirring
occasionally, until mushrooms
shrink and become chewy. Add
the chilli, paprika, dried minced
onion, sea salt, and a couple of
tablespoons of fresh lime juice;
stir well to combine. Add the
tomato sauce and cook, stirring
occasionally. Taste and add more
tomato and/or spices, if desired.
Make the tomato salad:
Combine the diced tomatoes, red
onions, and corriander in a bowl
and squeeze some fresh lime juice
over; season with paprika and sea
salt to taste.
Make a quick guacamole:
Mash the avocado in a separate
bowl and season with sea salt, garlic
powder, and lime juice to taste.
Prepare a bed of lettuce for the
black beans.
Heat the taco shells. Build each
taco, starting with the mushroom
base, followed by the guacamole,
then finish with the tomato
salad on top. Drizzle with hot
sauce (if using). Serve with black
beans (simply heat and season as
desired).
Replace greasy wings at
a party with these spicy,
crunchy cauliflower bites.
Crispy Buffalo Cauliflower
Bites
Makes 6 cups
Ingredients
⅔ cup brown rice flour
2 Tbsp almond flour
1 Tbsp tomato paste
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried parsley
1 head cauliflower, cut into
medium florets
⅓ cup hot sauce or barbecue
sauce
Directions
Preheat oven to 230 deg C. Line
two trays with baking paper.
Combine the brown rice flour,
almond flour, tomato paste, garlic
powder, onion powder, paprika,
parsley, and ⅔ cup of water in a
blender. Puree until the batter
is smooth and thick. Transfer to
a bowl and add the cauliflower
florets; toss until the florets are
well coated with the batter.
Arrange in a single layer on the
trays, making sure that the florets
do not touch each other. Bake
for 20-25min, until crisp on the
edges. They will not get crispy all
over while still in the oven.
Remove from the heat and let
stand for 3min to crisp up a bit
more. Transfer to a bowl, drizzle
with sauce and serve immediately.
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