Many thanks to homeschooling mom Leah Jones, for sharing with AHE!
About 10 years ago a thoughtful friend of ours, Ken, shared an amazing book with us: Jane A. Plant’s ‘Your Life In Your Hands’, a powerful and inspiring testimony about a woman’s victory over breast cancer. By eliminating dairy (even the hidden dairy ingredients in things like potato chips and wine) Jane overcome her cancer, and this turned our world upside down.
The following few months led us to read two other life-changing health books, Dr T.Colin Campbell’s ‘The China Study’ and Dr Joel Fuhrman’s ‘Eat To Live’. Motivated by Campbell’s extensive research and studies, and Fuhrman’s shocking health statistics and motivating recovery stories, we committed ourselves to eating a plant-based diet with eggs. Later we committed to a 100% plant-based diet (vegan) and we remain informed and motivated by Dr Greger’s health videos at http://www.nutritionfacts.org.
When we later learnt about the health message promoted by Ellen White we were amazed at the scientific accuracy of her statements even though they were written 150 years earlier.
I’d like to share a recipe with you from my new cookbook ‘No, We Don’t Only Eat Carrots! Plant-Based Food For Humans’ with the hope that it encourages you to begin (or continue) your health journey. For more recipes and information please visit my site www.notonlycarrots.com.
Tacos, Guacamole and Salsa
446 kilojoules (106 calories) per taco
Makes 24 tacos
2 large ripe avocados
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon savoury yeast flakes (nutritional yeast)
1 tin diced tomatoes (400g) (14 oz)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 teaspoon lemon juice
2 small onions, diced
2 cloves garlic, chopped
1/2 green capsicum (bell pepper), bite-sized chunks
2 tablespoons olive oil
1 ¼ teaspoons ground coriander (ground cilantro)
1 ¼ teaspoons ground paprika
1 ¼ teaspoons ground oregano
1 ¼ teaspoons ground cumin
1/4 teaspoon chilli powder (optional)
1/2 tablespoon savoury yeast flakes (nutritional yeast)
1 1/4 teaspoons salt
1 tin brown lentils, drained (1 cup cooked)
1 tin champignons (mushrooms), drained and sliced (220g) (7 ½ oz)
1 tin red kidney beans, drained (1 cup cooked)
1 tablespoon cornflour (corn starch) + 1 tablespoon cool water, made into a paste
3/4 cup water (200ml) (200g)
Salad & Tacos
¼ head of lettuce, shredded
4 tomatoes, diced
1 large carrot, grated
1/2 large continental cucumber, diced
24 taco shells
Cook all ingredients in a small saucepan over a medium-high heat until thick.
Remove from the heat and transfer to a heat-proof bowl.
Put MC on an angle (this will reduce splatter) and add all ingredients to the TM bowl and stir for 3 seconds on Speed 3.
Cook for 10 minutes at 100°C (212°F) on Speed 1 and transfer to heat-proof bowl.
Mash the avocados until creamy with a fork and stir in remaining ingredients.
Purée all ingredients for 10 seconds on Speed 4-5 until smooth. Scrape down the sides and repeat as necessary. The guacamole should be creamy.
In a medium-sized frypan, sauté onions, garlic and capsicum in oil over a medium-high heat until soft.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes. Keep stirring until you can smell the spices strongly.
Add the remaining ingredients and stir continuously until the mixture thickens. Reduce to a medium-low heat and simmer for 5 minutes stirring occasionally.
Remove from the heat, cover and set aside.
Chop onion, garlic and capsicum for 2 seconds on Speed 7.
Add in the oil and sauté at 100°C (212°F) on Speed 1 for 5 minutes.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes and cook for 2 minutes at Varoma temperature on Speed 1.
Add in remaining ingredients and stir for 5 seconds on reverse Speed 3.
Put MC on an angle (reduces splatter) and cook for 15 minutes at 100°C (212°F) on reverse Speed soft. Transfer to the Thermoserver.
SALAD AND TACOS PROCEDURE
Preheat the oven to 200°C (400°F).
Separate the taco shells and heat upside down on a large baking tray for 5 minutes.
Meanwhile, prepare each of the salad ingredients. Keep each salad in its own bowl.
Each person makes his/her own tacos, so place the bowls of mince, salsa, guacamole, salads and heated taco shells in the middle of the table. Layer each taco in this way: a large spoonful of mince, a small spoonful each of guacamole and salsa and a small amount of each of the salads. Guaranteed to be a messy, but oh so yummy, event!
In place of the brown lentils, dice a tin of Nutmeat into bite-sized chunks or use Casserole Mince (both Vegie Delights Brand).
Sprinkle some grated vegan Bio Cheese (My Life brand) on top of each Taco.
Add more of each spice if needed.
In place of taco shells, use corn chips or wraps.
Serve with Raw Cashew Mayonnaise (p.23) as an alternative to guacamole.