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I love to fill my tacos with seasonal products, which changes the classic flavours. That's why I suggest using delicious summer vegetables and juicy summer fruits to create a sweet and savoury, fresh culinary combination. This 100% plant-based and very colourful recipe will give you plenty of vitamins and sunshine!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Blanch the peas in boiling water for approx. 2 mins., drain, rinse with cold water. Put the peas in a blender, add the rice milk and all the other ingredients up to and including the pepper, purée.
In a bowl, mix the peach with all the other ingredients up to and including the pepper, cover and chill.
Heat the oil in a non-stick frying pan. Fry the pepper and courgette for approx. 10 mins., stirring occasionally, then season.
Heat up the tortillas according to the packet instructions, place on a plate. Spread 1 tsp of pea dip on each one. Scatter over the vegetables, cherry tomatoes, and onions. Drizzle over the peach sauce.
|Tip:||Garnish with bean sprouts and black sesame seeds.|
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