I hope you are
enjoying this week. The weather here in southern England is hot for
the first time this summer. It's nice, but doesn't really encourage
for cooking. I tried to make a fresher version of veggie tacos, which
would be more suitable for a hotter weather.
I was inspired to
cook this dish by a Tomato tacos with guacamole recipe from
Mat Follas' vegetarian cookbook Vegetable Perfection (p.
56-57). I basically just took the idea of adding fresh tomato salsa
into tacos, but also wanted to add a filling agent to them. I chose
to add some warm spiced tomato rice to these tacos. They were quite
great and I will certainly make them again.
Of course this is
another recipe for my annual Tomato Festival, which is running
this week. I am trying to show some variety in cooking veggie meals
with tomatoes. Tacos are some of my all time favourites and it's nice
to have them with fresh tomatoes in the summer.
Ingredients
For the rice
1 cup red camargue
and wild rice
1 onion
1 green chilli
2 garlic cloves
Rapeseed oil
3 tomatoes
Vegetable stock
powder
Ground cumin
Ground coriander
Smoked paprika
Salt
Smoked chilli
paste
Juice of ½ lime
For the tomatoes
300 g selected
tomatoes
Juice of 1 lime
Fresh coriander
leaves
Salt
Other ingredients
12 crunchy taco
shells
Cheese
Sour cream
Method
Cook the rice
first in pilaf fashion. Chop the onion and garlic and cook them in
oil until soft. Then add the tomatoes and add simmer for a while. Add
the rice, seasoning and vegetable stock and cook until done and with
nice spicy flavours.
Chop the tomatoes
for the salsa and mix with lime juice, fresh coriander leaves and
salt.
Assemble the tacos
and serve them with cheese and sour cream and possibly some extra
smoked chilli paste on the side.
Enjoy!
Your VegHog
I love the look of these !!
ReplyDeleteThanks Laura!
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