Evening!

It appears that I’ve become rather slack at this blogging thing. Each time I cook something I think to myself, ‘I should blog this’, but then I either can’t be bothered or my camera battery is dead. So tonight as I set out to try a new taco recipe I was determined to blog it. I put the camera on the charger and got cooking.

I found the recipe on the Old El Paso website. The recipe makes 10 so there’s plenty of leftover mixture for me to take to work tomorrow and probably the next day too.

Taco shells

1 packet taco seasoning

Salsa or taco sauce, whatever you please

400gm pumpkin, finely cubed

1 large carrot, finely cubed

1 zucchini, finely cubed

100gm button mushrooms, quartered (I just used the ones that are already sliced)

1 small eggplant, finely cubed (or about half a large one)

2 tomatoes, chopped

1/4 cup finely chopped coriander

Method

1. Heat a little oil in a pan then add the onion, carrot and pumpkin and cook for about 5 minutes.

2. Add the rest of the vegetables and cook for a further 5 minutes.

3. Add the packet of taco seasoning as well as 3/4 of a cup of water.

4. Let simmer until all the vegetables appear cooked (I was mostly just worried about the pumpkin being cooked).

5. Meanwhile whack your taco shells in the oven for about 5 minutes.

6. Top with salsa or taco sauce, guacamole, cheese or whatever your heart desires.

This was a really tasty and healthy take on the traditional tacos. My meat eating boyfriend ate them all up even despite the overload of funky vegetables hehe.

So much colour!

I couldn’t really get a good close up of the tacos but imagine all that, plus the taco seasoning and water in a taco shell, and voila!

Meanwhile, I am excited to announce that we now have a veggie and herb garden! We got this nifty little herb bed from Bunnings.

We have chives, basil, coriander (which I used in the taco recipe tonight!), thyme and two types of parsley as well as lettuce and cherry tomatoes. Very exciting indeed!

Han x