Mexican Veggie Wrap

I love Mexican food and especially easy mexican recipes!  I made this really quick meal tonight for myself.  You could mix the veggies up a bit and use your own favourite vegetables.  It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa.  I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂  I’ve broken the recipe up as follows:

Salsa

Cherry tomatoes

Lime

Red onion finely chopped

Chilies (optional, I left out as the kids were eating it)

Coriander chopped

Salt & pepper

Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.

Guacamole

Avocado

Lime

A spoon of salsa

Coriander

Salt and Pepper

Mash up a whole avocado or more if your making a bigger quantity.  Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.

Refried Beans

I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.

Garlic Kale

Kale chopped

3 Garlic Cloves Chopped

Onion Chopped

Seasonings

Cook the kale up in a little water with the chopped garlic and onions and simmer until tender.  Season to serve.

Mexican Spiced Peppers & Meaty Mushrooms

Red Peppers Sliced

Onions Sliced

Shiitake or other meaty mushrooms sliced

Mexican Spice Mix

Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes.  Season and serve.

Serve everything up in a warm wholemeal wrap and enjoy!  If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!

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Love and Meaty Mushrooms

Angie x

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Chilli, corn bread and potatoes

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We are all soooo full up after our veggie chilli, roasted potatoes, corn bread, rice and cheese(violife).

wow where do I start…ok so first of all the corn bread recipe came from my new awesome book which I would totally recommend purchasing at the link below…it’s called “Peace and Parsnips – vegan cooking for everyone!”  And the recipes all have a different twist which makes things a bit interesting.

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So for the 🌶 I used the following ingredients…

Large potatoes and olive oil

2 or 2 tbsp of coconut oil

Chopped garlic

Chopped onions

Green peppers chopped into cubes

Carrots chopped into cubes

Tin of mixed beans

Tin of kidney beans

2 x tins of tomatoes 🍅

3-4tbsp of cumin seeds or powder

2tbsp of smoked cayenne pepper

chilli flakes to taste

Salt and pepper

Potatoes

Slice the potatoes thinly almost straight through and repeat along the potato, brush with olive oil and season with salt and pepper.  Pop in a tray into the oven for 30-40mins until tender.

Cook the chopped onions and garlic in the coconut oil for a few minutes, add the chopped green peppers and carrots and cook for another few minutes.  Add both the tins of mixed beans and the tomatoes, cumin, cayenne pepper, chilli flakes to taste and the salt and pepper to season.  Bubble away on a low simmer for about 15-20mins, cook some rice and serve with the bread and potatoes.