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A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
Ingredients
½ cup cooked quinoa
½ tsp ginger powder
½ tsp. garlic powder
1 red onion, thinly sliced
3 shallots, thinly sliced
1 tsp seaweed agogo Mexican herb mix
1 red or orange sweet pepper, diced small
1 tsp. shoyu
1 tsp. rice mirin
2 cloves minced garlic
3 cups kale, leaves only, very finely sliced
1 tbsp brown rice syrup
1 tsp ume plum seasoning
Black olives, chopped
4 organic corn tortillas
Mild salsa, 1 tbsp. per taco
2 tbsp vegan cheese, grated
Method
Preheat oven to 175/350°. Heat a splash or two of water in a heavy based pan, add onion, shallots, seaweed herb mix, ginger and garlic powder, sauté until tender. Add the diced pepper, shoyu, mirin and reduce heat to low and continue to cook for 10 minutes, stirring occasionally, add a little water if the pan becomes too dry. Prepare quinoa according to package instructions. When vegetables are soft, add garlic and stir through. Add the greens with a splash of shoyu and a little water, cover and cook 3 or 4 minutes more until the greens are wilted and soft to the bite. Stir in cooked quinoa, rice syrup, ume plum seasoning and olives.
If using soft tortillas drape the corn tortillas across two wires of an oven rack and bake until crispy, two to three minutes. If using hardened shell tacos, place on a baking tray and warm for two minutes. Remove tortillas from the oven, fill with the mixture and top with the salsa and vegan cheese. I served these on a bed of watercress. Delicious ‘take to’ (lunch) or on the road.
