The rare days where it does seem to become the Summer of my childhood, the last thing I know I want to be doing is hovering over the stove and oven while the sun is slowly settling into a comfortable, twilight evening. If I can make a good meal in a short time frame with a minimum of cooking, preferably something I can take out to our patio and enjoy al fresco, I will do it! I spend about 10 months and 2 weeks out of the year nursing stew-like concoctions hot off the stove, it's time to shake things up while I can!
As a bonus, now that I have my new toy, I can even cap things off with a nice, big bowl of me-friendly (for lack of a better term, because really calling things I can safely eat "dairy-egg-fat-nut-alcohol-caffeine-wheat-free low-sugar" is a bit of a mouthful!) ice "dream" that I adapted from a recipe I picked up from Lindsay at Happy Herbivore - and I will share it soon, I promise!
This meal is just one of those perfect ones - minimal or no stovetop required, only a microwave, and the whole thing is a great way to embrace the gifts of the Summer season provided that you have a productive season. A squeeze of lime along with just a dash of taco-inspired spice brings out all the flavour in the red onion and cherry tomatoes too.
Tasty Taco Filling
Serves 1
6 oz cherry or grape tomatoes, halved
1/4 red onion, thinly sliced
2/3 cup Yves' Veggie Soy Crumbles
juice of 1/2 lime
1/2 tsp sugar (or substitute)
1/2 tsp cumin
1/4 tsp chili powder (use chipotle powder if you want it really hot)
1 pinch each salt, black pepper, paprika, oregano, garlic powder
- Combine all ingredients in a medium, microwave-safe bowl, tossing well.
- Microwave for 2 minutes on HI, stirring halfway through.
- Serve on warmed tortillas.
Calories: 162.8
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 511.6 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.6 g
Protein: 20.4 g
Love a good taco!
ReplyDeleteLookin yummy and delicious!
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