Fajita Mix with Homemade Sides
Tortilla wraps (Lidl do a vegan version)
Half punnet of mushrooms
2/3 tbsp of Taste Spice Magic BBQ Dust
150g raw cashews
2 teaspoons cider vinegar
1 teaspoon lemon juice
1/8 teaspoon fine sea salt
250g fresh tomatoes (finely chopped)
1 small onion (finely chopped)
2/3 mild chillies (finely chopped, to taste)
Bunch coriander (finely chopped)
Salt (to taste)
Lime juice (to taste)
1 tbsp water
1 large ripe tomato
3 avocados (very ripe but not bruised)
Juice of 1 large lime
(leaves and stalks chopped, plus a few leaves, roughly
chopped, to serve)
1 small red onion (finely chopped)
1 chilli, red or green (deseeded & finely chopped)
Sour Cream — Place cashews in a small bowl and cover by about 1/2 inch with boiling water. Let them soak for 30 minutes (longer if possible).
Drain the cashews and place in a blender with vinegar, lemon, salt and a dash of water.
Blend until very smooth, adding more water as required to purée the mixture.
Salsa — Finely chop the tomatoes, onion, chillies and coriander. Combine all the ingredients together in a bowl, mix well, and serve immediately.
Guacamole — Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop
out the flesh into the bowl with the tomato.
Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in
the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander before serving.
Fajitas — Dice the onion and mushrooms, and slice the peppers into long even strips. Cook these in olive oil over a med/high heat until softened, then add the Taste Spice
mix. Warm the tortillas in the oven or microwave and serve immediately with the above side dishes, and an optional plate of nachos and vegan cheese/jalapenos! Perfect.