Strawberry Spinach Tacowich

Strawberry Spinach Tacowich Recipe

By Veegs

Ingredients

Dressing

¼ cup (60 ml) olive oil

¼ cup (60 g) unsweetened plain non-dairy yogurt

Pinch of salt

¼ teaspoon ground white pepper, to taste

¼ cup (60 ml) orange Muscat champagne vinegar

1½ tablespoons (15 g) minced shallot

3 tablespoons (22 g) finely chopped dry-roasted hazelnuts, plus more for garnish

Tacowich

Eight 6-inch (15-cm) corn or wheat tortillas, or any tortillas

2 cups (67 g) baby spinach

16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered

Instructions

1TO MAKE THE DRESSING: Combine the oil, yogurt, salt, pepper, vinegar, and shallot in a blender and pulse until combined. Transfer to an airtight container and stir in the hazelnuts before sealing. Stored in the fridge, the dressing will keep for up to 4 days.

2TO ASSEMBLE THE TACOWICHES: Spread 1 tablespoon (15 g) dressing onto each tortilla. Add 1/4 cup (8 g) baby spinach, 2 quartered strawberries, and a sprinkling of chopped hazelnuts on top. Drizzle with extra dressing, if desired. Fold in half in true taco fashion to eat.

3Recipe Notes: You ate a big meal for lunch and you’re not in the mood for extra carbohydrates tonight? We understand. We occasionally feel that way, too. Rest assured that the filling of these tacos makes for a colourful and simple standalone salad. (Don’t tell anyone we said that, since this is a sandwich book and all.)

4If you cannot find orange Muscat champagne vinegar, replace it with 3 tablespoons (45 ml) white balsamic vinegar, combined with 2 teaspoons orange juice and 1 teaspoon agave nectar.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.