Friday, August 7, 2015

Thursday, Week 3 - Nachos, Quesadillas and Banana Muffins

Today we made quesadillas and nachos and because I am going to London Play's Go Kart Event tomorrow, we made several batches of banana muffins so it was a little chaotic at times in the kitchen today, but we had fun - that's the main thing.

We made our very own salsa with the tomatoes we got in the delivery from FareShare London on Tuesday and added some coriander that has been growing in our garden.  And it tasted really amazing.  

Tomato Salsa

4 huge tomatoes - diced
1/2 a red onion - diced
2 tablespoons vinegar
a small handful of finely chopped coriander

Mix everything together and refrigerate for an hour or two before eating to blend the flavours.

We also made our own guacamole from some avocados I bought at the market.

avocados - mashed
Half a huge tomato - diced
Juice of 1 lemon
Garlic Salt

Stir the mashed avocados and lemon juice together to stop the avocados going brown.  Add everything else, stir.  Taste to make sure the seasoning is right for you - adjust to your preference.

We got the tortilla chips out of the bags - I bought the Tesco own brand ones which were delicious and inexpensive.  We opened 4 packets and spread them out over the baking tray.  

We grated the melt-y dairy-free cheese (We used Violife Pizza Cheese) - the whole block - and grated, I swear it looked like double the amount in the package.  Half of it went over the tortilla chips.

Then went on two tins of Spicy Taco Beans (also Tesco own brand and delicious).  We dotted the salsa around the tray and added the spring onions we didn't use up yesterday.  Then we added a final layer of vegan cheese.  

We put it in the oven for about 20 minutes or so.  Whilst that was baking, we turned our hands to the quesadillas.  We grated up another block of  Violife Dairy-Free Pizza Cheese.  We heated up one of the frying pans and sprayed some oil on it.  Once the pan was heated, we threw in a tortilla and put grated dairy-free cheese and some salsa on one half.  We flipped the other half on top and let it cook, flipping once to brown both sides of the tortilla and melt the cheese.  We sliced each one into quarters.  

It was really amazing stuff.  Even Bob, the local vegan-hater loved it! (Hehe)  It was only after we had served everyone that I realised we had left the guacamole in the fridge!!  Thank goodness I had a couple more packets of the tortilla chips.  I put them in a bowl and put them along with the guacamole outside on a table for people to eat.  It was all eaten up by home time.  

Somewhere in between all this Mexican madness, we managed to make 4 batches of banana muffins for tomorrow.  Don't ask how.  It was madness - but we cut one muffin into quarters and each had a piece... They tasted pretty darn good! 

Banana Muffins
4 bananas - mashed
1/4 cup soy milk
1 tablespoon vinegar
1 tablespoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup brown sugar

Turn oven on to 180 degrees celsius.  Mix soy milk and vinegar together in a small bowl.  Leave for 10 minutes.  Mash bananas.  Add soy milk and vinegar mixture.  Stir.  Add everything else.  Stir.  Put 1 tablespoon of mixture into each papercase.  This should make between 12 and 15 muffins per batch.  Bake in the oven for about 15 -18 minutes.  

Bananas are a great source of potassium, vitamin C, vitamin B6 and iron.  It is important to have enough potassium in your diet for heart health and to protect against cramps.  They provide an energy boost and keep you fuller for longer to help in maintaining a healthy weight.  

Beans are a great source of protein and fibre.  They can lower cholesterol and blood pressure and offer antioxidant protection.  They are also important in maintaining blood-sugar levels in diabetics.  

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