Vegan Chicken Salad Pitta
1 large wholemeal pitta
about 40g Fry's chicken style pieces
1/2 tsp oil
20g or 1 heaped tablespoon Plamil Organic Mayo
1/4 stalk celery, finely chopped
1 small spring onion, finely chopped
freshly ground black pepper
pinch smoked sea salt
First make the chicken salad by heating up the oil in a frying pan and adding the frozen chicken pieces, fry gently until just cooked and slightly golden, about 5 minutes. Remove, chop finely and place in a bowl. Add the chopped celery and spring onion:
Then add the mayo, tiny pinch of smoked sea salt and lots of freshly ground black pepper:
Cover with cling film and pop in the fridge to chill, I only left mine in there about 10 minutes.
Meanwhile heat the pitta either in the toaster or oven until warm, split open and fill with lettuce leaves, the chicken salad and slices of tomato.
• One sesame ryvita with sunlite spread and slices of Taifun Basil Tofu. Cup of black coffee with a teaspoon demerara sugar and a bag of Choices Chocolate Orange Buttons.
Top one shown without the cheezly, lettuce and sour cream so you can see the filling :-) Sorry for the terrible photos, I don't quite put the same effort into these pics as for the main blog!
Like the burritos these are things we've had now and again for years but as I am more than happy to let Discovery Foods and Old El Paso do the most the work here, not something that has ever been on the main blog ;-) Still, they are absolutely delicious and so gorgeous with a lime margarita!
Soy Mince Taco's
150g frozen soy mince, tesco own label is my favourite.
10g or 2 tsp Discovery Foods fajita seasoning (I find it better than any 'taco' ones!)
150 ml water
1 clove garlic, finely chopped
1 small onion, finely chopped
30g or 2 Tbsp frozen sweetcorn
30g or 2 Tbsp finely diced red pepper
1 Tbsp corn oil6 corn taco shells, I used Old El Paso here
tofutti sour cream
Heat the oil in a saucepan and add the onion, garlic, peppers and corn. Fry until soft then add the soy mince, seasoning mix and water and simmer until the mince is tender and the water absorbed. Heat the taco's in the oven then simply fill with the soy mince, some grated cheezly, salsa, sour cream and sliced lettuce.
1 fl oz cointreau
1 fl oz fresh lime juice
Fill a cocktail shaker with ice and add the tequila, cointreau and lime juice. Shake well. Run a bit of fresh lime around the rim of a martini glass then dip it into salt. Pour into the glass and serve with a slice of lime on the rim. Serves 2 in small standard martini glasses.
• Small cup of noodle soup, simply thin soup noodles cooked in stock made with Marigold Vegan Bouillon Granules and a Blackberry Soy Yogurt.