Once upon a time there were 3 young actresses who moved to Los Angeles to pursue the seemingly impossible dream, although they trailed from 3 very different places Brighton, (UK) Bourne End, (UK) and Perth (Australia) they soon found each other as “valley girls” residing in the community of Sherman Oaks.
They quickly learned that late night acting classes led to late night snacks at the many Mexican restaurants in L.A, for the class of out of work actors a place where there was free chips and dip and cheap margaritas suited just fine!
Having 2 vegetarians in our party the menu was to suit, but as one transitioned to vegan the menu got a lot smaller; and chips and dip were the only option and not just by cheap default.
I love Mexican food, but it can be unhealthy if always eaten out. I find it’s become quite a staple for me in my vegan diet as rice and beans is an instant complete protein, so I’ve tried to make healthier options while retaining the flavour and Mexican feel.
So here is one of my ideas I have used when I feel like I want to add a bit of spice to my life and feel the nostalgia of late night L.A talks about acting, annoying people in class and how we shouldn’t be eating the chips because we’d been at bootcamp all week and wanted to keep our “bootcamp bods” intact. -but that conversation is for another post…
So this is one of the healthier and simple options for Mexican….
Beans, Rice, salsa, veggies and guac!
Burrito Bowl …
– As a base I use kale or spinach (slightly steamed)
– Homemade Guacamole – mash an Avocado with a fork, add fresh finely diced clove of garlic, finely diced 1/4 of a red onion & (diced tomato, jalapeños, salt & pepper -optional)
– Homemade Salsa – tinned diced tomatoes, add paprika, Mexican chilli powder, garlic powder (to taste)…can add real chilli if you like it hot 🔥 (I use this because store bought salsas etc have a lot of added sugar …I save my sugar for chocolate 😜🍫) (can add tomato paste if you want it thicker)
Soak the cashews in pre boiled hot water for 30-60 minutes, minimum.
Add 1/4 – 3/4 cup dairy free milk/water – if no mylk, water alone works just fine. (if you want it to be a cream cheese consistency try this, or if you want it as a dressing slowly add more water until you reach desired consistency)
Add ingredients and Blend until smooth
Garlic Aioli: (can use as dressing, dipping sauce and pasta sauce)
190-250 grams Dairy Free Butter – I use Nuttelex (I add more as I go, as needed)
2 Cups Flour
1/2 cup Caster Sugar
Almond meal (optional) -replace 1/2-1 cup flour with almond meal
Vanilla Extract (optional)
Pre heat oven to 170 degrees FF
Mix with hands to shape dough, when it’s at the right consistency – roll out and cut to desired shape – place on cooking tray.
Cook for 12-25 minutes or until golden, I like to avoid them going too hard or crunchy.
Icing sugar for dusting or add water for decorating!
(can also melt some dairy free chocolate for writing and decorating, using a homemade piping bag out of baking paper)