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A Mexican Feast

August 6, 2016

 

Spicy Roasted Cauliflower, Zucchini and Black Bean Saute, Guacamole, Rainbow Salad and Homemade Pickled Jalapenos and Chili Sauce!

 

For the cauliflower:
Mix chopped cauliflower, oil and Mexican spice mix (choose one without additives or gluten) in a roasting dish and cook 200C for 20-ish minutes.

 

Zucchini & Black Beans:
Saute red onion in oil, once well cooked add garlic and sliced zucchini. Add shredded kale, cilantro/coriander, tomato pasata or paste. Season with salt and whatever herbs and spices you like (paprika, oregano, chili, etc).

 

Rainbow Salad:
Shredded red cabbage
Grated carrot
Grated beetroot/beets
Chopped green onions
Cilantro/coriander

 

Guacamole:
Mashed avocado
Lime juice
Salt & pepper
Tomatoes (or capsicum/bell pepper)

 

We made pickled jalapenos and chili sauce in Autumn to use for nights like these in the middle of Winter. I also served fresh homemade yogurt on the side.....

 

Enjoy - N x

 

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