These were the amazing vegan burritos I got to eat for dinner last night.
Such a rainbow of colour and vitality!
We used to eat tacos all the time, back when I was eating gluten-free and dairy-free.
And I’ve always loved the freedom of making up your own combinations, and the sheer variety of delicious flavours.
So when I had to pull dinner together the other night on my own, while Paul rested his sore head, I suddenly decided to do tacos.
He’s been doing so much of the nighttime dinner routine, that I was really thrown for a moment when I realised it was all down to me.
Sure, I’m happy to mess around in the kitchen making new dishes (and taking photos of my creations), but recently I haven’t been responsible for actually pulling a whole meal together.
It’s funny how quickly you forget!
So rather than trying to imitate Paul’s usual style, after a few minutes of head scratching, I rediscovered my own style.
It can be a bit nerve-wracking for the kids when I do this, because I usually pull out something new and unusual, which tends to go down like a lead balloon.
Fortunately, it turned out really well. Everyone chose something they liked to eat, and nobody went hungry.
We didn’t have any taco shells, so we used some corn chips we had on hand, plus the wholewheat wraps we’ve been having for lunches, and covered them in a rainbow of fresh, tasty foods.
And they were so delicious, we decided to do them all over again last night.
We were a little more organised than the last time, with crunchy taco shells for the kids and more wholewheat wraps for us.
And even more delicious fillings to choose from, including:
- Chili beans
- Refried beans
- Raw avocado dip
- Raw cashew sour cream
- Grated carrot
- Red capsicum
- Fresh corn kernels
- Sliced black olives
- Shredded baby kale leaves
- Shredded soy cheese slices
I have a fantastic recipe for high-raw chili beans, which basically involves blending fresh and sundried tomatoes with a bunch of spices, and then adding cooked beans. So the only cooked part is the beans and it’s really quick to make if you have canned beans on hand.
And although I used canned refried beans last night, if we keep eating this meal regularly, I’m going to have a play with mashing some cooked beans with various spices to see if I can reproduce the flavour without any extra cooking steps (i.e. instant refried beans).
For the raw avocado dip, I mashed an avocado and added fresh lemon juice, a splash of hemp oil, a tablespoon of finely chopped red onion and some black pepper, garlic power and a dash of chili powder.
And I just used the raw vegan cashew sour cream recipe from my Raw Taco Salad recipe, so it was ready in just minutes.
I even used my dehydrator to warm the taco shells for the kids, so they were warm and crunchy and delicious. It was the perfect, no-fuss way to freshen the shells up, and besides, why cook them any more than they already have been?
And then we just chopped up fresh veggies, including some of those amazing baby kale leaves I discovered at my local greengrocer recently.
So we had a colourful, tasty meal of vegan burritos and tacos, packed full of nutritious, minimally-cooked foods.
And everyone was happy, especially Paul and I, who got to eat the leftovers for lunch today.
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Have a colourful day.
~ Nikki, Eating Vibrantly