Pistachio crutsed pumpkin tacos, cabbage cucumber slaw and capsicum spread
Author: 
Recipe type: dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tip: The sauce as well as the slaw can be prepared a couple of hours in advance, which makes this a perfect dish for when you've got guests coming over. The pistachio crusted pumpkin, however, is best right out of the oven.
Ingredients
  • Cabbage Cucumber Slaw
  • 3 mini cucumber, thinly sliced (with a potato pealer)
  • ½ red cabbage, thinly sliced
  • 1 small red onion, finely diced
  • 1 tsp maple syrup
  • zest of one lime
  • 2 tsp lime juice
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • a dash of cayenne pepper
  • 1 tsp salt
  • Capsicum Cashew Spread
  • 1 large or 2 small red capsicums , cut in half
  • 2 tbs cashew butter
  • 1 tsp lime juice
  • ½ tsp cumin
  • ½ tsp salt
  • Spicy Pumpkin
  • ½ Hokkaido, in cubes (approx. 500g), in bite sized chunks
  • a dash spicy paprika
  • 25g Pistachios
  • 1.5 tbs nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • 1 tbs Coconut oil, melted
  • additional ingredients: 6-8 soft taco shells, avocado, yellow capsicum, tomatoes
Instructions
  1. Preheat oven to 220°C . When your oven has reached the desired temperature, place the capsicum halves on a baking tray and bake for 15- 20 minutes or until the skin has gone black. When the capsicum have finished baking remove the skin and place in a blender. Add Cashew butter, lime juice, cumin and salt. Blend until smooth and put aside for later.
  2. In a bowl add the sliced cucumber, red cabbage, diced onion, maple syrup, lime zest, lime juice, garlic powder, cumin, cayenne pepper and salt. Mix until well combined and place aside for later. The longer you let this sit the better.
  3. Preheat oven to 180°C. Add the pistachios, spicy paprika, nutritional yeast, garlic powder and salt into a food processor and blend until you’re left with a pistachio dust. Place the cubed pumpkin in a bowl and add the melted coconut oil, stir and make sure that all the pieces are covered in oil. Then add the pistachio dust and once again cover all the pumpkin pieces with the dust. Bake for 20 minutes. Heat up 6-8 soft tacos and then serve. I also decided to cur up some fresh veg to add some crunch. Lastly place your taco shells on a plate and top with all of the yummy things you just prepared.
Recipe by at https://fannythefoodie.com/2016/12/04/pistachio-crutsed-pumpkin-tacos-cabbage-cucumber-slaw-capsicum-spread/