Today is the final day of the Vegan MoFo blogging challenge and the topic for today is fusion food. This is a recipe I posted last year, but I think it’s worth revisiting, because it’s that good. My fusion dish is…Vietnamese and Cuban! What?! I know, it doesn’t really sound like a combination that would work… But then again, can you really argue with an alcoholic salad wrap? I didn’t think so. We start with Vietnamese summer rolls, sometimes confusingly referred to as spring rolls, which conjures up images of fried rolls (like you might get in a Chinese restaurant).
Today’s Vegan MoFo prompt asks us “burritos vs. tacos?” For me, it’s a no-brainer. Tacos. These tacos. They won my hearts of palm vs. jackfruit tacos challenge last year. And they are delicious. Plus, hearts of palm are readily available (at least at supermarkets in the UK) and not too expensive. Enjoy! Hearts of Palm Carnitas Tacos Ingredients 6 gluten-free corn tortillas, heated up (if you have a gas hob/stove, definitely heat them directly over the flame – they taste slightly charred and so good! Just be careful with the flame!) 220 g / 8 oz hearts of palm 1
Today is the very first day of autumn. This is the first year in a very long time I’ve been looking to winter and all the comforting soups and teas that come with it. I guess it took moving to Barcelona with its amazing summer to appreciate the winter, and I can’t wait to see what it’s like in the winter here! In honour of autumn, I’m posting my very first cooking video! I made it earlier this year but it was no longer butternut squash season. I’ve been saving it until the right time of year – and it’s