Mexican food is definitely up there on the top of our ‘favourite cuisines’ list. We love the depth and variety of flavours associated with Mexican food. Sweet, citrus, spicy all working together to give the best experience! Since we have been enjoying such amazing weather of late, last week we decided to set up a Mexican feast outside! We decided to go completely vegan, kind of by accident, but you will find that Mexican food can lend itself to vegetarian/vegan food really easily.

We ended up going with roasted butternut squash and peppers and making little tacos with all of the other sauces and sides we made to go with it. I will leave you with a couple if simple recipes.

 

Roasted butternut squash and peppers mix:

Ingredients:

• Butternut squash
• Green Pepper
• Desiccated coconut
• Coconut oil
• Coriander
• Maple syrup
• Cayenne Pepper
• Lime juice

 

 

Method:

Pre-heat the oven to 200c and chop the butternut squash and pepper into bitesize chunks, marinate in cayenne pepper, coconut oil, maple syrup and season. Bake for around 20 minutes until soft but charred around the edges, at this point add the desiccated coconut to toast for around 5 minutes. Add a squeeze of lime and fresh coriander and pop in a large sharing bowl.

Chili herb dipping sauce:

Ingredients:

• Scotch bonnet x 1
• Coriander
• Parsley
• Basil
• 3 garlic cloves
• Salt & Pepper
• Olive oil 4tbs
• Water 50ml

Method:

This is a punchy hot sauce, but it has a beautiful fruity flavour from the scotch bonnet. In a food processor add 1 scotch bonnet (seeds in) large bunch of coriander, basil and parsley with the stalks, garlic, olive oil, water and seasoning. Blitz into a smooth bright green sauce, add a squeeze of lime and pop into a dipping bowl with a spoon for the brave.

Quick & Easy pickled red onions

Ingredients:

• Red spring onions
• 2 limes – Juiced
• 10ml white wine vinegar
• Salt
• Small pinch of brown sugar

Method:

This is the easiest way to get a pickled onion bite to a dish without boiling spices and vinegar for hours! Slice the onions (these could also be shallots or leeks if that’s all you have), cover in the lime juice, vinegar and salt/sugar. This is so tasty added to your Mexican meal to add crunch! We would recommend serving these dishes with a plate of warm soft tortilla wraps, natural yoghurt, avocado, crunchy red cabbage and some mango for added fruitiness.

 

Enjoy!