ROASTED ZUCCHINI AND CHICKPEA TACOS {VEGAN}

PREP TIME

20 mins

COOK TIME

35 mins

TOTAL TIME

55 mins

 

These vegan tacos are bursting with flavor and nutrition

Author: Esther Schultz

Serves: 6

INGREDIENTS

• 1 red onion
• 2 zucchinis
• 2 large tomatoes
• 1 red bell pepper
• 1 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• ¼ tsp garlic powder
• ½ tsp salt
• Freshly ground black pepper
• 1 14 ounce can garbanzo beans, rinsed and drained
• Bunch of cilantro, washed and chopped
• Juice of 1 lime
• To serve:
• Corn or whole wheat tortillas
• Avocado
• Plain yogurt
• Salsa
• Grated cheese (omit for vegan)
• Lime wedges
• Sliced jalepeno (optional)

INSTRUCTIONS

1. Preheat the oven to 400F (200C).
2. Dice the onion, zucchini, tomatoes, and bell pepper, and put in a large bowl.
3. Add the olive oil, curry powder, turmeric, garlic powder, salt and pepper to the bowl and mix well.
4. Spread the mixture out on a large baking tray and put in the oven for 15 minutes.
5. Once the 15 minutes is up, add the garbanzo beans to the zucchini mixture, stir, and put back in the oven for another 10 minutes.
6. Remove from the oven, put in a serving bowl, add the cilantro and lime, and stir to combine.
7. Meanwhile slice the avocado, grate the cheese, put the yogurt and salsa in serving dishes, and warm the tortillas.
8. Place everything on the table family style and let people make their own tacos.

 

Prep time

40 mins

Cook time

1 hour 25 mins

Total time

2 hours 5 mins

 

Author: Get Inspired Everyday!

Serves: 8 stuffed potato halves

Ingredients

Samosa Style Twice Baked Potatoes:

• 4 russet potatoes, or other baking potatoes weighing 2½ pounds
• 2 Tablespoons avocado or olive oil
• 1 yellow onion, 14 ounces, cut into a medium dice (1/2″)
• 1 large clove garlic, minced
• 1 Tablespoon minced ginger
• 1 Tablespoon minced green chile, I used an Anaheim
• 2 Teaspoons ground turmeric
• 1 Teaspoon garam masala
• ½ Teaspoon ground coriander
• ½ Teaspoon ground cumin
• 1 Teaspoon sea salt, or to taste
• ½ cup water or vegetables stock
• 1 cup fresh or frozen peas

Cilantro Chutney/Sauce:

• ¾ cup chopped fresh cilantro, about ½ a bunch
• 1 Tablespoon freshly squeezed lime juice, ½ lime
• 1 Tablespoon mild green chile, I used Anaheim
• ½ small ripe avocado, peeled and pitted
• 2 Tablespoons chopped onion
• ½ Teaspoon sea salt
• 2 Tablespoon water

Instructions

1. Preheat the oven to 425ºF.
2. Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1½ hours.
3. Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.
4. Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic, ginger, and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.
5. When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.
6. Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.
7. Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they’re piping hot, about 10-15 minutes.
8. While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix. The sauce is done when it’s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.
9. Serve the twice baked potatoes with the cilantro chutney.

Notes

I used ripe avocado in the cilantro chutney for creaminess instead of the more traditional oil or yogurt.
To shorten the time of this recipe, bake the potatoes ahead of time, and then proceed with the recipe, or even prep them up until the second baking and bake them when you’re ready to serve.
This recipe was first posted by Get Inspired Everyday! All content is Copyright Protected – ©2013 – 2016 Get Inspired Everyday!. All Rights Reserved.

As times change so do the ways we entertain and enjoy our food. Entertaining with family and friends see more and more people choosing to stand, giving them the flexibility to move around and socialize.

Although guests are more mobile, we do not expect the food to be compromised. When food is, presented with elegance and sophistication,  and bursting with flavour it will compliment and enhance the atmosphere and ambiance of your event.

If guests choose to be seated, a magnificent array of finger food can be served on platters and presented at their table as sharing platters.

Bearing all this in mind, most of our dishes have been created from main meals which have then been reduced to finger food portions. This enables your guests to experience a variety of mini meals that ooze flavour, style and flair which also stimulates conversation and leaves your guests feeling full, satisfied and amazed.

MoreISH Finger Food/Canape Menu

 

MoreISH Savoury (Hot)

1. Creamy Dijon Chicken and Mushroom in a Homemade Shortcrust Pastry
2. Authentic Thai Chicken in a Homemade Peppercorn and Dijon Tartlet
3. Caramelised Sticky Pork Belly Served on a Crispy Wonton
4. Bacon Wrapped Oysters Served with Worcestershire Sauce
5. Spicy Kofta Balls with Herbed Yoghurt Dip
6. Marinated Char-Grilled Herbed Lemon Mustard Chicken Served on Creamy Potato & Pumpkin
7. Char-grilled Eye Fillet Steak with a Red Wine Sauce Topped with Sauteed Mushrooms
8. Italian Meat Balls with a Rich Tomato Sauce
9. Lamb Shank Braised in White Wine, Garlic, Tomato, Olives and Fresh Herbs Served on Flaky Pastry
10. Beef Tikka Masala with Cashews – East Indian Creamy Mild Curry Served on Mini Poppadums
11. Mini Chicken Parmigiana Served on a Buttery Crisp Herbed Croute
12. Thai Chicken and Coriander Balls with a Sweet Chilli Dipping Sauce
13. Homemade Gnocchi with a Traditional Bolognese Sauce Served on Individual Spoons
14. Homemade Gnocchi with a Roasted Cashew Nut Basil Pesto Sauce Served on Individual Spoons
15. Crispy Crumbed Prawn Cutlet with a Sweet Soy Dipping Sauce
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21. Mini Lamb Souvlaki Served with Humus, Spiced Yogurt & Sumac
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25. Texan Style Barbeque Pulled Pork Sliders (slow cooked 8hrs)

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1. Pikelets with Herbed Sour Cream and Smoked Salmon Garnished with Caviar
2. Char-Grilled Fresh Salmon with Avocado Salsa Served on Crisp Flat Bread
3. Roast Chicken, Toasted Almond and Avocado Blended with a Creamy Homemade Mayonnaise on a Buttery Crisp Herb Croute
4. Smoked Oyster Served with a Lemon Infused Homemade Tartare Sauce on Flaky Pastry
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7. Seafood Cocktail with Seared Snow Peas Served on a Crispy Wonton
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13. Flaked Smoked Trout on a Crispy Wonton
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16. Hummus with Warm Crusty Bread

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We generally recommend 16 portions of food for engagements and weddings as the duration is usually over a longer period of time

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Cost:

$24.75 per guest

$29.70 per guest

$36.96 per guest

Serves
Serves 10 portions per guest

Serves 12 Portions per guest

Serves 16 Portions per guest

Detail

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Please select any 8 dishes from the savory menu (25-100 guests)

Please select any 10 dishes from the savory menu (100+ guests)

MoreISH Desserts

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2. Caramel Banana Cakes Topped with a Rich Caramel Sauce
3. Chocolate Dipped Mini Pavlovas Topped with Fresh Cream and Seasonal Fruit
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Serves
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MoreISH Antipasto Platter

Cost:
$121.00 per platter

Serves
Serves Approx 40

Detail
A combination of
cured meats, marinated olives, char-grilled vegetables, vintage cheese, sun dried tomatoes, cashew nut pesto dip accompanied with fresh and crunchy bread to create a delicious harmony of exciting flavours.

MoreISH Fruit & Berry Platter

Cost:
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Serves
Serves Approx 40

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A stunning selection of fresh seasonal fruit assembled to inspire healthy eating

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Cost:
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Serves
Serves approx 30

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A selection of Fine Australian Cheeses accompanied by crackers, dried fruit and nuts
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Serves
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