Mexican feast for Famiglia Xmas

Pulled together some 'taco fillings' for a late-year lunch with Chosen Family. I love them so. Doubled the Walnut Taco Meat and now I have so much left over I'll be using it as pastry fillings tonight. All I want to do is cook and write. Happy 2025.

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Crispy Lentil Walnut Tacos

5 from 2 votes

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Serves: 6 tacos

Prep Time: 25minutes mins

Cooking Time: 20minutes mins

Total Time: 45minutes mins

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Ingredients

• ▢6-8 small soft-shell tortillas
• ▢1 cup pre-cooked black or brown lentils
• ▢1/2 cup walnuts, chopped
• ▢1 small white onion, chopped
• ▢1 cup vegetable broth
• ▢1 (14.5 oz) can of diced tomatoes
• ▢2 tbsp olive oil
• ▢1 clove garlic, crushed
• ▢2 tbsp taco seasoning. Mine was heavily salted, so I did not add additional salt
• ▢1 tbsp hot sauce (optional)
• ▢Cooking spray
• ▢1/2 cup shredded cheese of choice, vegan or regular

Top with

• ▢Salsa
• ▢Greek yogurt or Cashew Cheese Sauce
• ▢Guacamole

Directions

1. Preheat your oven to 375 F
2. Heat a large pan with the olive oil. Add in your chopped onions and cook on a medium/low flame for 5 minutes, until they become translucent.
3. Add the lentils, walnuts and garlic to the pan and stir together for a minute or two, lightly mashing the lentils as you mix.
4. Season the mix with the taco seasoning and stir together. Pour in the crushed tomatoes and veggie broth, bring it to a boil and reduce the heat to let it simmer for about 7-10 minutes covered, until the taco mixture thickens. Remove the lid and cook uncovered for additional 5-7 minutes. If the mixture is too watery, let it cook down for a few more minutes on medium heat.
5. Add in the hot sauce if using, and adjust the seasoning as needed. My taco seasoning was salted, so I did not need to add more salt.
6. Spread the taco mixture into half of a soft-shell tortilla and fold it over, then add a sprinkle of shredded cheese. Repeat with all of the taco meat. If you’re prepping the taco meat ahead of time, leave it in the pan until you’re ready to serve it. Don’t fill the tacos ahead of time, they will get soggy!
7. Layer your folded tortillas on a sheet pan, and spray lightly with cooking spray.
8. Bake the tacos for 15 minutes, until crispy on top- I like to place them under the broiler for the last minute. Serve with salsa, guacamole, and toppings of your choice!

PULLED JACKFRUIT

INGREDIENTS

(for best flavour, make a day ahead)

AD
• 4 tbsp olive oil
• 1 medium red onion, finely diced
• 4 cloves garlic, finely diced
• 1 heaped tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 pinch ground cinnamon
• 2-3 pinches ground cloves, adjust to taste
• 1 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
• 2 tbsp tomato paste
• 2 x 565 g / 20 oz tins young (green) jackfruit in water
• 4 tbsp soy sauce
• 3 tbsp maple syrup
• ¼ tsp white pepper (black is okay too)
• 1-2 tsp liquid smoke**, adjust to taste
AD
• 1 tbsp apple cider vinegar

SALSA

• 15 ripe plum tomatoes
• 1 spring onion, sliced thinly
• 2 tsp lime juice
• ½ tsp sugar
• salt & pepper, to taste

REMAINING INGREDIENTS

AD
• Romaine lettuce, shredded
• quick-pickled red onions (details in this recipe)
• vegan sour cream (details in this recipe)
• small bunch of coriander

METHOD

PULLED JACKFRUIT (for best flavour, make a day ahead)

1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
2. Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
3. Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
4. Mix in the tomato and chilli paste.
5. Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
6. Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.
7. 
   

How To Make the Ultimate Vegan Cashew Cream

Makesabout 1 cup

Nutritional Info

Ingredients

For basic, all-purpose cashew cream:

• 1 cup 

  raw, unsalted cashews

• 2 1/2 cups 

  water, divided

• 1/8 teaspoon 

  kosher salt

For sweetened cashew cream:

• 1 cup 

  raw, unsalted cashews

• 1 

  dried Medjool date, pitted

• 2 1/2 cups 

  water, divided

• 1/8 teaspoon 

  kosher salt

For "cheesy" cashew cream:

• 1 cup 

  raw, unsalted cashews

• 2 1/2 cups 

  water, divided

• 1 tablespoon 

  nutritional yeast

• 1 teaspoon 

  freshly squeezed lemon juice

• 1/8 teaspoon 

  kosher salt

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Equipment

• Measuring cups and spoons

• Medium bowl

• Colander

• Blender

• Rubber spatula

Instructions

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1. Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.

2. Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.

3. Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

4. Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Double layer chocolate cake

Had friends over for dinner. When I asked dietaries one of them replied 'I don't eat fruit'. There goes my classic 'cointreau-soaked berry' dessert.

So I baked a cake instead. This was INSANELY easy and SO RICH. Did I eat more for afternoon tea today, well that would be telling....

OG recipe here. 

The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate. 

Prep: 20minutes mins

Cook: 35minutes mins

Total: 55minutes mins

Servings: 16 servings

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Ingredients 

 

Chocolate Cake

• ▢1 cup unsweetened almond milk
• ▢1 tablespoon apple cider vinegar
• ▢2 cups all purpose flour
• ▢1 3/4 cups granulated sugar
• ▢3/4 cup cocoa powder
• ▢2 teaspoons baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢1/2 cup canola oil OR melted coconut oil
• ▢2/3 cup unsweetened applesauce
• ▢1 tablespoon pure vanilla extract
• ▢1 cup boiling water

Chocolate Buttercream Frosting

• ▢1 cup cocoa powder
• ▢1 1/2 cups vegan butter, softened baking sticks preferred
• ▢4-5 cups powdered sugar
• ▢2 teaspoons pure vanilla extract
• ▢1/4-1/2 cup unsweetened almond milk

Instructions 

For the Chocolate Cake

• Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
• Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
• In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
• Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 
• Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
• Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting

• Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
• Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
• Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
• If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. 
• Frost the cake using an icing spatula or just a butter knife.

Braised fennel

 Made this as a side dish for Xmas lunch and it was exquisite. Used sake instead of ouzo and some star anise. Incredible.

It took a smidgen longer to simmer, so just give yourself a happy hour to have it all done. x

OG recipe here

Braised Fennel

PREP TIME5 mins

COOK TIME35 mins

TOTAL TIME40 mins

SERVINGS4 servings

The purpose of the liqueur is to intensify the licorice flavor of the fennel. If you don't have anise-flavored liqueur, or are avoiding cooking with alcohol, you can achieve a similar effect by adding a star anise pod to the stock when you are braising. If you aren't a fan of the licorice flavor, then just skip this step.

Ingredients

• 2 large fennel bulbs, rinsed clean

• 4 tablespoons butter

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 tablespoons ouzo, pastis, sambuca or other anise-flavored liqueur

• 1/2 cup vegetable or chicken stock

• 1/2 cup water

• 2 tablespoons chopped fennel fronds

• Zest from 1 orange

• Lemon juice

Method

1. Prep the fennel bulbs:

   Cut the tops off the fennel bulbs, chop 2 tablespoons of the fronds and set aside. Slice the fennel bulbs in half, lengthwise, through the core. Slice each half lengthwise into quarters (you should get eight pieces total out of each fennel bulb), leaving some of the core attached so the pieces don't fall apart as they cook.

   How to Cut Fennel

   READ MORE:
2. Brown the fennel quarters in butter on two sides:

   Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes.

   Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization).

   Check for browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and brown the other side.
3. Add ouzo, then stock and water:

   When both sides of the fennel are nicely browned, add the ouzo to the pan. Increase the heat to medium high. The ouzo should boil down quickly. When it is almost gone, add the stock and water.
4. Cover and simmer:

   Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes.
5. Uncover, reduce liquid to a glaze:

   Remove the cover, increase the heat to high and let the stock cook down until it is a glaze. Add the fennel fronds and most of the orange zest and combine gently.

   Serve garnished with the rest of the zest and a few splashes of lemon juice.