We made another favourite of ours tonight. Fried bean tacos. I made these first for our vegan week, but this time I’m using honey instead of maple syrup. Either work. We make chapatis instead of buying tacos as they’re much nicer.

We have nearly finished the brownies, so I’ve made a really quick coffee cake in the microwave tonight. The first time I made this I didn’t use powdered coffee and it ended up with grains in, It still tasted good though.

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Wednesday
Breakfast
Toast with jam/peanut butter or Porridge

Lunch
Leftover roast cauliflower and peppers with couscous or Cheese sandwich

Dinner
Fried bean tacos with guacamole and pomegranate salad

Snack
coffee cake

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Fried bean tacos with guacamole and pomegranate salad

Method

1 tablespoon vegetable oil
3 garlic cloves, chopped
2 x 400g cans blackeyed beans, drained and rinsed
3 tablespoon cider vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin

For the guacamole

1 small garlic clove
1/4 bunch roughly chopped coriander
1 chilli, sliced
2-3 avocados, halved and stoned
Juice 1 lime

For the salsa

About 100g pomegranate seeds
1 chilli, finely diced
1 small white onion, finely diced
Small handful fresh coriander, chopped

Some of the grated cheese

To serve

8-12 homemade wraps (our chapati recipe) or tortillas
chipotle or other hot sauce (optional)

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans.

Pour in the cider vinegar, honey and spices along with 1/2 teaspoon of salt, to taste.

Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside. Use a splash of water if it’s to dry.

In a bowl crush the garlic, finely chop the coriander and chilli and mix with the scooped  out avocado and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

Mix the pomegranate salsa ingredients together in a bowl.

Heat a griddle pan and quickly griddle the tortillas and stack them to keep warm in a low oven.

Reheat the bean mixture.

To serve, put 1-2 heaped tablespoons of beans on a tortilla. Top with a big spoonful of guacamole and some salsa and some hot sauce and grated cheese.

chapatis
Makes 12 chapatis

Ingredients for the Chapatis

150g Strong bread flour
100g Plain flour
2 tablespoons of oil
150ml water

Method

Place the flour in a bowl with a pinch of salt and make a dip in the middle.

Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.

On a flour dusted surface roll into a long sausage and cut into 12 equal slices. Then roll each one into a ball.

With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.

When the beans are ready, in a dry frying pan cook the chapatis on each side for about a minute or until cooked but not coloured. Stack them and keep warm until needed.

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Coffee cake

Makes 10 slices

Ingredients

85g Butter
85g Sugar
2 Eggs
85g Self-Raising Flour
2 Teaspoon Instant Coffee Powder
Small handful Walnut pieces (optional)

Ingredients for the Buttercream

1 Teaspoon Instant Coffee Powder
1 Teaspoon Milk
25g Soft Butter
100g Icing Sugar

Method

Firstly beat the butter and sugar together until light and fluffy.

Gradually add the eggs followed by the sieved flour and instant coffee powder.

Transfer to a microwave-proof dish and cook on full power for 2 minutes.

Reduce the power to medium and cook for 2 minutes.

After 4 minutes, check to see if the cake is cooked – it should be risen and spring back when touched.

If it needs a bit longer, cook on medium for 1 minute more at a time, checking after each minute until the cake is cooked. Although remember it will keep cooking after you take it out.

Remove and allow to cool.

Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Mix until smooth, then spread over the top of the cake