The online magazine
for vegetarians, vegans
& the veggie-curious

 

recommendations
  • Leiths Vegetable Bible
    Leiths Vegetable Bible
    by Polly Tyrer
  • Rose Elliot's New Complete Vegetarian
    Rose Elliot's New Complete Vegetarian
    by Rose Elliot
  • Delia's Vegetarian Collection
    Delia's Vegetarian Collection
    by Delia Smith, Victoria Wood
  • Good Food: 101 Veggie Dishes
    Good Food: 101 Veggie Dishes
    by Orlando Murrin
  • Veganomicon: The Ultimate Vegan Cookbook
    Veganomicon: The Ultimate Vegan Cookbook
    by Isa Chandra Moskowitz, Terry Hope Romero
Monday
May202013

Roasted Coconut Squash Gringas

When eating-out, Mexican / Latin American food can be a great option for vegetarians. More than Mushrooms is heading to Las Iguanas soon to check out its veggie dishes, but if you want to recreate some of Las Iguanas' food at home, here's a tasty recipe!

Serves Four

To make the Roasted Coconut Squash:

500g Butternut Squash, Cut into Strips
25ml Vegetable Oil
1 teaspoon Crushed Chillies
1 tablespoon Garlic
1 tablespoon Agave Syrup
Pinch of Salt
Pinch of Cracked Black Pepper
2 tablespoons Desiccated Coconut
2 tablespoons Cream of Coconut

To assemble:

Wheat Tortillas
Refried Beans
Mixed Cheese
Pink Pickled Onions (Recipe Below)
Soured Cream
Spring Onions
Radishes

  1. Peel and remove the seeds from the butternut squash, then cut into strips approximately 60mm x 20mm x 20mm.
  2. Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in a roasting tray and toss together.
  3. Roast in a hot oven, at approximately 200°c, for 20-25 minutes, tossing occasionally until just cooked.
  4. Add the desiccated coconut and coconut cream and toss together, then return to the oven for a further 10 minutes.
  5. Take one 6” wheat tortilla, top with 50mls of refried beans and sprinkle with 50g of mixed cheese then place another tortilla on top and place on a griddle. Top with 130gs of warmed roasted coconut squash, a blob of soured cream, pink pickled onions, spring onions & sliced radish to garnish.

Serve Gringas alongside salad and fine green beans if desired.

To make the Pink Pickled Onions:

200g Red Onions, Finely Sliced
100ml Boiling Water
40ml Orange Juice
30ml Lime Juice
1-2 Birdseye Chillies, Finely Diced
Generous Pinch of Salt
5g Coriander, Finely Diced

  1. Place the onions in a bowl and cover with the boiling water for 15 minutes stirring occasionally (don’t place them on the heat).
  2. Drain well and combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed.

The onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.