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!

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Healthy Chickpea Stew

I’ve finished my exams! Can I hear a woop to the woop?!
Seriously I’m so happy and excited – thank god it’s all over!!

ANDDD this means I now have loads of time to make new yummy summer recipes! I know stew isn’t what you typically think of in summer but it’s suddenly got cold again in London (boo) and this actually tastes great cold. I would recommend simmering it until its super thick, and I bet it would be great at a little tapas party or something! You could always use cannellini beans instead – whatever floats you boat!

But I do have a delicious salad coming up soon along with some other favourites that I’ve recently been cooking, so make sure to check back!

Thank you for all the great feedback on the channel by the way! It seriously makes me sososososososo happy that your enjoying the videos! 🙂 So here’s a tutorial below!

Healthy Chickpea Stew vegan, dairy free, gluten free
Serves 2 (as a main) or 4 (as a starter/ side)

1 can of chickpeas
1 small onion, finely diced
1 carrot, cut into quarters
1 courgette, cut into half moon shapes
Bunch of spinach
Tomato Passata
Water
Extra virgin olive oil

Herbs and spices you will need:
Dried oregano
Cinnamon
Paprika
Salt and pepper to taste

Saute the onions in extra virgin olive oil until softened and translucent.

Add the carrots and cook for a few minutes until soft

Once carrots have started to soften, add the spices and stir until fragrant.

Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.

Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.

Just before serving, add the spinach and let it wilt in the heat of the stew.

You can serve it as it is, or with couscous or bread on the side.