I’m having trouble with my website at the moe HB’s so here’s the Taco recipe for the time being. I’ll pop it on my blog asap.
I get this recipe is inCrEDiBlYYY random, but it tastes so good. So if ever you have the ingredients laying around, I suggest you try them.
Serves 3-4
– 1/2 med-large cauliflower, broken into bite sized florets
– 1/4 cup rice flour (brown or regular)
– 1/4 cup chickpea flour (besan)
– 1/4 cup unsweetened plant-based milk
– 1/4 cup water
– 1/4 tsp each garlic powder, onion powder & sweet paprika
– 1/2 cup GF breadcrumbs (or regular bread-crumbs for non GF)
– light flavoured vegetable oil (e.g. sunflower, grapeseed etc.)
– 1 brown onion, sliced into 1/2 cm half-moons
– 2 tbsp GF flour (e.g. plain, rice or for non-GF use regular wheat flour)
– 1 pack corn tortillas
– cashew nut cheese
– vegan basil pesto
– large handful lettuce leaves, torn
– 1 cucumber, sliced into thin sticks
– 1 avocado, sliced into wedges
– micro-greens (optional)
– vegan garlic aioli
1. Pre-heat your oven to 220C (430F). Mix the rice flour, chickpea flour, milk, water and spices together with a whisk until smooth to form a batter. Pop the breadcrumbs into a seperate bowl. Dip the florets into the batter, tap off any excess, then coat in the breadcrumbs. Lay on a lined baking tray and repeat with all the cauliflower florets. Drizzle oil over all of the florets and bake in the pre-heated oven for 10 mins. Turn over, drizzle with a little more oil and bake for another 10 minutes.
2. Make the crispy onions by tossing the slices in the flour to coat. Heat 1/2 cm (very generous glug) of light-flavoured vegetable oil in a fry pan. Once hot add a handful of the onions. Let crisp up (with minimal fussing), toss once to crisp up on the other side. Transfer the onions to a plate lined with paper towel. Repeat with all the onions.
3. Place the corn tortillas in the oven for a couple of minutes to warm up.
4. To assemble, spread a little cashew cheese and pesto onto the tortilla, then add some lettuce leaves, cucumber, avocado, crispy cauliflower, crispy onion and micro-greens (if using). Then finish with a squirt of aioli. Eat up! So good.
What I Was Reading…
– Braiding Sweetgrass, By Robin Wall Kimmerer
– Women Don’t Owe You Pretty, By Florence Given
I have a Patreon now – woo! If you have the means of supporting my creative endeavours I’d be eternally grateful for the support. Read more about it here… https://www.patreon.com/honeybunchofoniontops
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THE HBOT SHOP – I have an Etsy shop which holds all the cookbooks I have made, along with my HBOT Journals (little zines), kitchen art, recipes postcards, hand-sewn vintage fabric numbers and more!
Visit it here – https://etsy.me/2zmglZi
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MY WEBSITE: http://www.honeybunchofoniontops.com/
INSTAGRAM: https://www.instagram.com/honeybunchofoniontops/
PATREON: https://www.patreon.com/honeybunchofoniontops
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MUSIC
Oh Gloria By Annelie, For the Beauty of the Earth By John Ritcher, Oh Metado By Rodrigo Leao & Federico Albanese
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