Roast Butternut Squash Tacos {gluten free}

Who doesn’t love a good taco? It’s the perfect snack or lunch to have on the go and also perfect for a party (did I hear someone say taco party?! Yes please!)

I’ve never made my own tacos before, let alone my own tacos shells (the horror!) but I decided to pluck up the courage and try it out!

These are by no means the traditional taco – I’ve made an easy shell, inspired by my wraps, and filled them with fresh ingredients that are warming and filling!

 

I’m sure they would be amazing with pulled pork inside, or even just some black beans heated up with some spices and onion on the stovetop! Oh, and don’t even get me started on the breakfast taco possibilities… my mouth is watering just thinking of eggs with avocado mmm…

Butternut Squash Tacos vegan, gluten free, dairy free
Serves 2

These tacos are surprisingly easy to make, but provides such an impressive meal! You can also use the batter to make wraps and also change around the fillings. I love the sweetness of the squash with the crunchy carrot and tangy beets.

1/2 butternut squash, cut into cubes
1 small beetroot, julienned (I added some apple cider vinegar to make a quick pickle)
1 small carrot, julienned
Green onions
Thinly sliced lettuce or red cabbage
Spices for the squash: cumin, paprika etc.
Extra virgin olive oil

optional: black beans, slow cooked meats, guacamole, cheese and/or crema.

Preheat the oven to 180ºC.

Massage olive oil, salt and any spices into the squash.

Place in the oven for about 30 minutes, flipping halfway through.
The should be done once golden brown.

You can then assemble the tacos.

For the tacos
1/2 cup gram flour (also called besan)
1/2 cup water
Pinch of salt
Extra virgin olive oil

Mix all the ingredients apart from the oil into a bowl and let it rest for 1-2 hours.

Once set aside to rest, lightly oil a non stick skillet and place a tablespoon on the mixture into the pan, and thin out with the back of a spoon (try to get it as thin as possible).

Once you have used all the mixture, you can use them straight away, or I like to slightly char them on an open flame.

Just flip the tacos around on your burner until it starts to get a little burnt around the edges – it gives a gorgeous, charred flavour!

Advertisement

Roasted Green Beans

Let’s be real for a sec, no one has time for boiled green vegetables at a thanksgiving table.

And that’s where roasting comes in! I feel like there’s always some overcooked vegetable, whether it’s green beans, sprouts or broccoli, that get’s overlooked everytime. Buuut, when you roast – it gives a whole new dimensions and everyone will be fighting for the last green bean!

Although I don’t celebrate thanksgiving, I always make these beans as they’re such a perfect healthy snack (better than fries in my opinion- and guilt free!)

Roast Green Beans vegan, gluten free, dairy free
Serves 2

This is a simple guideline for how to roast green beans, but feel free to add any other flavours – I love adding garlic, but it’s fresh and zesty with some lemon juice and zest and moreish with some parmesan grated over!

2 handfuls of green bean
Sea salt
Himalayan pink salt

optional: thinly sliced garlic, parmesan, lemon juice and zest, almonds (to sprinkle on top)

Preheat your oven to 180ºC.

Coat the beans with olive oil and salt.

Spread evenly on a baking tray (try to make sure they’re fairly separated so they can get crispy).

Roast in the oven for about 15 minutes – turning halfway through.

Carrot & Coriander Soup with Nutty Quinoa

Well that was the quickest half term to ever exist! I can’t believe it’s already over!

As well as time flying by, it seems like the seasons are changing in the blink of an eye!

It’s getting much colder and the evenings are looming upon us faster. Even when I leave school, it’s already pitch black out – where’s the time going?!

To be honest, I do quite enjoy this weather – it’s perfect for layering clothes (buy all the jumpers and scarfs! I’m joking – #studentbudgets) and eating warm, cozy comfort food and warming yourself from the inside!

Carrot Coriander Soup with Nutty Quinoa vegan, gluten free, dairy free
Serves 2

This is a simple and comforting soup for the colder months. There is natural sweetness from the carrot along with freshness from the coriander and the nutty quinoa salad brings it all together – of course, you don’t have to add the quinoa to the soup but you can serve it separately instead! The quinoa also tastes delicious with some orange zest in it.

1 1/2 cups chopped carrot
Handful of coriander, chopped roughly
1 white onion, sliced
1 garlic clove, crushed
1/2 vegetable stock cube (you can also use chicken stock)
Cinnamon
Salt and pepper, to taste
Extra virgin olive oil

1 cup cooked quinoa (tutorial here)
Handful of toasted walnuts
Handful of coriander, chopped
Extra virgin olive oil
Lemon juice and zest

Sauté the onions until caramelised and add the garlic until fragrant.

Once onions and garlic are fragrant, add a splash of white wine and let it evaporate.

Add the carrots and cinnamon and stir until everything is coated.

Cover the carrots with stock and let it come up to a boil then simmer for 20 minutes until carrots are tender.

You can then blend the soup with a hand blender or a high speed blender like a Vitamix.
Once all the chunks are out, add the coriander and blend slightly until soup is completely smooth.

Season more to taste is necessary.

To make the quinoa, combine all the ingredients in a bowl.

To serve, put the soup in a bowl or mug and add the quinoa to the top. Garnish with coriander.