Ingredients for the filling:

3 Tbsp water

1 head broccoli, chopped

1/2 head cauliflower, chopped

2 carrots, diced

1 zucchini, quartered and chopped

1 medium onion, chopped

4 cloves garlic

2 medium red capsicum, seeded (optional)

1 Tbsp seasoning of your choice

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 cup raw cashews

1/2 cup oat milk (or rice milk or almond milk)

1/5 cup cooked chick peas

6 large romaine lettuce leaves (or wholewheat tortillas)

1 large avocado, mashed

Method for the filling:

Place all ingredients (except the chick peas, cashews, oat milk, lettuce leaves and avocado) in a large pan or wok with the water and saute for 15 minutes until tender. Move them all to a food processor and process until well chopped. Place the milk and cashews in a blender until creamy and then mix into the filling you just processed. Add the chick peas and mix together or keep them separate if you prefer.

Ingredients for the salsa sauce:

Makes about 500mL

1 x 400mL can diced tomatoes

1/4 onion,

1 clove garlic, peeled

1 medium chili (jalapeno)

1/4 teaspoon ground cumin

small handful of coriander (cilantro), washed

juice of 1/2 a lime

Method for the salsa sauce:

Place all ingredients in a food processor or high powered blender and ‘pulse’ until you get the desired chunkiness. Two seconds is enough for a nice chunky salsa or you can also puree the mixture if you prefer something more like a sauce.

Method to bring it all together:

Prepare three serving bowls: One for the filling; one for the salsa sauce; one for the mashed avocado. Place a large romaine lettuce leaf (or tortilla) on a plate and spread on the avocado. Then add the filling and spoon over the salsa sauce to finish.

If using tortillas, chop up your romaine lettuce and serve in an additional bowl (as pictured).


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