DOUBLE THE ENJOYMENT
Plant-based food recipes without breaking the bank
BESTSELLING AUTHORS Henry Firth and Ian Theasby know how to make outrageously tasty, super satisfying plant-based food without breaking the bank.
In BOSH! on a Budget, they share over 100 delicious and hearty recipes, proving once and for all that great tasting food doesn’t have to cost the earth. If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered.
Packed with money-saving hacks and batch cooking tips and tricks, you’ll be a total pro at thrifty cooking in no time.
Whether you’re living completely meatfree, or just looking to introduce more meatfree, dairy-free and egg-free meals into your week, this is the money-saving cookbook for you.
TACOS ACORAZADOS
In Spanish, Acorazados literally means armoured, and the key to success with these delicious bite-sized Mexican tacos is to double wrap the tortilla around the filling to stop it from getting soggy and to keep the filling intact. They are rumoured to have been the favourite snacks of soldiers as the double-wrap meant they were easier to eat on the move! The chorizo recipe here is a revelation: smoky, chewy and just the right amount of spicy. You’re in for a treat.
Ingredients
For the tomato rice
1⁄2 red pepper
1 Tbsp vegetable oil
150g long-grain white rice 250ml water generous pinch of salt 1 Tbsp tomato pure´e
For the chorizo
1⁄2 red onion
1⁄2 red pepper
1 x 400g tin kidney beans 100g plain flour
50g stale bread
30g sultanas
2 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cumin
2 tsp soy sauce handful of fresh coriander salt and black pepper 2 Tbsp vegetable oil
For the green beans
120g green beans
1-2 Tbsp wine or beer salt
For the tomato & apple salsa 3 large ripe tomatoes
1 apple
1⁄2 red onion pinch of salt pinch of dried chilli flakes dash apple cider vinegar
1⁄2 lime handful of fresh coriander leaves To serve
1⁄2 lime
16 small soft corn tortillas
Method
Make the tomato rice: Trim and finely dice the red pepper. Heat the oil in the saucepan and add half of the diced pepper. Stir and turn the heat down to low. Rinse the rice until the water runs clear, then add it to the pan with the water, salt and tomato pure´e. Stir to combine. Increase the heat, cover and bring to the boil. Once the water is boiling, reduce the heat again and cook on low for another 10 minutes. Take off the heat and cover with a clean tea towel. Just before serving, uncover and fluff up the rice with a fork.
Make the chorizo: Peel and roughly chop the onion. Roughly chop the pepper. Drain and rinse the kidney beans. Add all the chorizo ingredients except the vegetable oil to the food processor with a pinch of salt and pepper. Blitz to a thick, chunky paste. Pour half the oil into the frying pan
and set it over a medium heat. Spoon in all the chorizo mixture and fry for 10 minutes, allowing a crust to form. Break up
the chorizo with a spoon and turn it around in the pan so that you get lots of bite-sized crispy bits. Add the remaining tablespoon of oil and cook for another 5 minutes until crispy. Take the pan off the heat.
Cook the green beans: Trim the beans and cut them into 2 1⁄2 cm chunks. Put them in the small pan and add the wine or beer, and a pinch of salt. Cover and cook for 3-5 minutes until tender. Take off the heat. Make the tomato & apple salsa: Trim and finely dice the tomatoes, apple and onion. Tip into a bowl and add the salt, chilli flakes and vinegar. Squeeze in the juice of the lime. Stir to mix and then add the coriander leaves.
Prepare the tacos: Warm the tortillas in a dry pan, in the oven or the microwave and wrap in a clean tea towel to keep warm. Serve up: Cut the lime into wedges. Take all the elements to the table for your guests to build their tacos. Double up 2 tortillas, fold to make a pocket and fill it with rice, chorizo, green beans and salsa. Squeeze over a little more lime and enjoy!
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Serves 4-6