salsa verde

Vegan recipe: salsa verde

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 4 large fresh tomatillos*
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • Small bunch of fresh cilantro/coriander, washed
  • Salt to taste
  • Sugar to taste

*If you cannot find fresh tomatillos, used canned but rinse thoroughly

Method:

  • Roughly chop the tomatillos and onions and place in blender
  • Chop the chile lengthways. If you want a spicy Salsa Verde then leave the seeds in, if
    not, remove the seeds. Place in blender
  • Place the cilantro/coriander in the blender
  • Add a large pinch of salt and sugar
  • Blend for approximately 20-30 seconds until you can no longer see any large pieces
    of onion or tomatillo
  • Add more salt and/or sugar if required
  • ¡Buen provecho!

Serve Salsa Verde as a dip or use as a sauce over enchiladas, flautas, tacos or anything else
that needs a light and zesty accompaniment.

salsa verde
Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be
reproduced without permission. © fatgayvegan.com

Taco flavoured kisses

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I have left Mexico behind (for now) but vegan versions of the cuisine are alive and well in our London apartment.

Josh conjured up this gorgeous dish you see below, reminiscent of a meal we gobbled in an organic restaurant in Mexico City. It was rather simple to make, looked fabulous and most of all, tasted like one hundred million pesos.

Recreating this dish is simple.

Sesame smoked tofu tacos topped with salsa verde, avocado & diced red pepper

Thinly slice a block of smoked tofu before searing it in a heavy pan. Lightly steam corn tortillas (can be warmed in the pan). Place the tofu with filling of your choice (we added BBQ sauce and vegan cheese) inside the tortillas and fold over. Arrange on a plate and cover with salsa verde. Dress with slices of avocado and diced red peppers.

That’s it!

The tortillas and salsa were from the Cool Chile Co. and the tofu was Taifun brand.

1847 was a very good year

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You would think gifting the world with Morrissey is enough but no, Manchester just can’t stop giving. This time it isn’t a whip-smart, whimsical lyricist being served up by this generous Northern city but vegetarian and vegan delights in a stunning setting.

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