Taco Cups

2017 is nearly over, which can mean only one thing…new year’s eve is upon us!

If you’re hosting this year, or you’re going to a party and you’ve been asked to supply some party bites, why not give these easy taco cups a go?

The taco mixture is our tried-and-testing recipe. It’s on the spicy side, so dial down or leave out the chilli completely if you prefer your food on the mild side.

Make sure you check the ingredients used in the tortillas. Some brands use milk, but it should be easy enough to find a vegan-friendly tortilla.

Top tip: bake the leftover tortilla in the oven for 8-10 mins to turn them into crisps, which you can use with party dips.

Happy new year!

Roxy & Ben

Taco Cups

Print Recipe
Taco Cups
Taco Cups
Servings
12 taco cups
Ingredients
  • 6 tortillas
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 150 g cooked sweetcorn (tinned is fine)
  • 400 g tinned kidney beans (drained and rinsed)
  • 250 g cherry tomatoes (quartered)
  • juice of half a lime
  • 1 tbsp coriander (chopped)
Taco seasoning
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp salt
Sour cream
  • 1/2 cup cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water
Servings
12 taco cups
Ingredients
  • 6 tortillas
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 150 g cooked sweetcorn (tinned is fine)
  • 400 g tinned kidney beans (drained and rinsed)
  • 250 g cherry tomatoes (quartered)
  • juice of half a lime
  • 1 tbsp coriander (chopped)
Taco seasoning
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp salt
Sour cream
  • 1/2 cup cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water
Taco Cups
Instructions
  1. Preheat oven to 180°C or 350°F.
  2. Heat a drizzle of oil in a frying pan and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning ingredients to the pan and continue to fry for 2 minutes.
  4. Mix in the sweetcorn, kidney beans and cherry tomatoes, and leave to simmer for 10 minutes.
  5. Meanwhile, prepare the cups by using a knife to trim the edges of the tortillas, forming 6 large square tortillas. Slice each large square tortilla into 4 smaller squares by slicing down the middle vertically and horizontally.
  6. Take two of the small squares and layer them on top of each other at an angle to create a star shape. Repeat until you have 12 stars. Then, place each tortilla star in a muffin mould, pushing against the sides of the mould to ensure it’s secure.
  7. Remove the taco mix from the heat and spoon a tablespoon and a half into each cup.
  8. Bake the taco cups in the preheated oven for 10 minutes.
  9. Meanwhile, soak the cashews in hot water for 10 minutes, then blend the sour cream ingredients together until smooth.
  10. Remove the taco cups from the oven and serve with a drizzle of lime juice, cashew sour cream and a sprinkle of coriander.
Recipe Notes

You will also need a 12 tin muffin tray.

Gin & Tonic Jello Shots

Lime Jello Shots

We actually developed this gin & tonic jello shots recipe a few months ago for the BBC Good Food magazine so we’re really excited to finally share it with you guys!

These jello shots are made using one of our favourite combinations: gin, tonic and lime juice. We use agar flakes, a sea vegetable gelling agent, to achieve the jelly-like texture.

Don’t worry if you’ve never used agar flakes before. You can pick them up for most health food shops and they’re really simple to use.

Remember to send us photos of your creations and tag #sovegan!

Happy new year,

Roxy & Ben

Lime Jello Shots

Gin & Tonic Jello Shots 🎉
– Full recipe bit.ly/2DWIINn

Posted by So Vegan on Wednesday, 27 December 2017

Lime Jello Shots

Print Recipe
Gin & Tonic Jello Shots
Lime Jello Shots
Servings
24 shots
Ingredients
  • 6 limes
  • 150 ml tonic water
  • 1 1/2 agar flakes
  • 2 tbsp sugar
  • 90 ml gin
Servings
24 shots
Ingredients
  • 6 limes
  • 150 ml tonic water
  • 1 1/2 agar flakes
  • 2 tbsp sugar
  • 90 ml gin
Lime Jello Shots
Instructions
  1. Cut the limes in half lengthways. Then hollow out the lime halves by carefully running a knife around the inside edge of the skin and using a spoon to remove the juice and flesh into a bowl. Use your fingers to remove any remaining flesh. Make sure you keep the juice because you will need this for later in the recipe.
  2. Take a muffin tray and place each lime half into a muffin mould to keep them upright.
  3. Prepare the jelly mixture by pouring the tonic water and sugar into a pan on a medium heat and sprinkle the agar flakes on top. Bring the mixture to the boil, then simmer for 2-3 minutes. Only stir the mixture once the agar flakes have dissolved.
  4. Remove the pan from the heat and transfer the mixture to a measuring jug. Add the gin, then add 2 tbsp of lime juice from earlier. Stir to combine.
  5. Pour the liquid evenly into the lime halves.
  6. Transfer the muffin tray to a refrigerator and leave to set for at least 2 hours.
  7. Remove the muffin tray from the refrigerator and using a sharp knife cut the limes in half to create quarters.
  8. Serve immediately.
Recipe Notes

You will need a 12 tin muffin tray.

Traffic Light Dips

Traffic Light Dips

One of the best things about being vegan is meeting like-minded people and sharing exciting ideas, recipes and lessons on how to live healthier, happier lives.

It’s something we hadn’t really considered when we decided to go vegan, but over the past 18 months we’ve had the pleasure of meeting some truly inspirational people and collaborating with others in the vegan community always gives us a real buzz.

Sarah at Made In Hackney is one of these people. Made In Hackney is a charity and vegan community kitchen which believes “everyone should have access to healthy, affordable food that’s good for people and planet”.

Living in London ourselves, this is a local cause we really believe in. In fact, they’re crowdfunding right now to raise £85K so they can help 10,000 people over the next five years attend their life changing cookery courses.

The crowdfunder ends on 27th November and you can donate here. What’s more, there are some amazing rewards for anyone who donates.

We invited Sarah to the So Vegan kitchen to film her awesome recipes for Traffic Light Dips. Not only is Sarah an inspirational leader in the vegan community, she’s also a fantastic cook! These dips are vibrant, fresh and they really look the part.

Print Recipe
Traffic Light Dips
Traffic Light Dips
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Traffic Light Dips
Instructions
Green: Pea & Mint Dip
  1. Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  2. Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
  3. Transfer to a bowl to serve.
Amber: Turmeric Hummus
  1. Add all ingredients to a blender and blend until smooth.
  2. Transfer to a bowl to serve.
Red: Tomato Cream Cheese
  1. Preheat oven to 200°C.
  2. Trim and deseed the peppers. Then cut into strips.
  3. Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
  4. Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  5. Transfer to a bowl to serve.

Watermelon Vodka Jelly Shots

Watermelon Vodka Jelly Shots

Planning a summer party? Then look no further than these show-stopping watermelon vodka jelly shots!

This recipe uses only half of the watermelon to make the jelly shots – we simply cut the remaining half into slices to eat. But if you’re hosting a big party, just double the ingredients to fill both watermelon halves.

We’ve tested these watermelon jelly shots over-and-over again (and yes, we had quite a lot of fun doing so!) and we discovered it’s really important to dry out the inside of the watermelon. This helps the jelly stick to the rind. But try freezing the shots for longer if your jelly is still slipping.

Enjoy!

Watermelon Vodka Jelly Shots

Print Recipe
Watermelon Vodka Jelly Shots
Watermelon Jelly Shots
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Watermelon Jelly Shots
Instructions
  1. Take 1/2 a watermelon and scoop out all of the flesh, removing the seeds as you go. Once all the flesh is removed, place kitchen towels inside the watermelon half to soak up the remaining moisture. The inside of the watermelon will need to be as dry as possible.
  2. Place all the watermelon flesh in a blender and blend until smooth. You may need to repeat this step if you have a small blender.
  3. Strain all of the watermelon juice through a sieve, discarding any pulp that is left in the strainer.
  4. Measure 300ml of the strained watermelon juice and transfer to a saucepan on a medium heat. Add the sugar and agar flakes, and leave to simmer. Only stir the mix once all the agar flakes have dissolved. Then leave to simmer for a further 2-3 minutes.
  5. Measure another 500ml of the strained watermelon juice and combine it with the mixture from the saucepan. Stir in the vodka and pour the mixture into the watermelon half. Tip: mix any leftover watermelon juice with lemonade to make a delicious drink.
  6. Leave the watermelon half on a kitchen counter to cool, then transfer to a freezer for 3 hours.
  7. Remove the watermelon from the freezer and cut into chunky triangular wedges, trimming any edges. It’s important you cut the watermelon in triangular shapes to prevent the jelly from slipping off the rind. If the jelly starts to come away from the rind, place the watermelon back in the freezer.
  8. Serve immediately.
Recipe Notes

#SoVegan