Mexican spice and all things nice

In my humble opinion Mexican cuisine is one of the fastest to make, and can be so delicious when you add the right spices! I must confess this is probably no Mexican if you’d ask a Mexican, but what can I say, I live to cook and dream.

Serves: 2 people
Preparation/cooking time: 35 minutes


  • 2 cloves of garlic, diced finely
  • A big handful of mushrooms, chopped
  • 100 g tofu, in squares
  • 100 g kidney beans (or any other kind of bean you prefer)
  • A can of chopped tomato (or use 3 fresh ones)
  • A squirt of tomato paste
  • 1 small chili, chopped (optional)
  • 200 g pumpkin, sliced into large pieces that will easily cook in the oven
  • 1/2 cup black rice (or regular if you prefer)
  • 1 capsicum (paprika), sliced
  • 1 carrot, sliced
  • Half an avocado, sliced
  • Lettuce, torn up
  • 1/2 red onion, sliced
  • 2 wedges of lime

Herbs & Spices:

  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp cayennepepper
  • 1/4 tsp muster seed powder (optional)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano


  1. Preheat the oven to 200 °C and line a baking tray.
  2. Place the pumpkin slices on the tray, drizzle with olive oil. Sprinkle with thyme, rosemary, oregano and some paprika powder, and salt and peper. Place the tray in the oven and bake until the pumpkin is soft (about 15-20 minutes).
  3. Mix all the spices (NOT the herbs) together in a small bowl.
  4. Cook the black rice in a small pan with about twice to three times as much water to rice (add more if necessary).
  5. Heat oil in a pan over medium heat. Add the garlic and the spice mixture. Stir for about half a minute.
  6. Add the mushroom, cook until lightly browned. Then add the tofu, stirring it through and letting it cook for another two minutes. Add in the beans and tomato (canned/fresh and paste) and let it all cook for a few minutes.
  7. Add all the salad ingredients (capsicum, carrot, avocado, salad leaves, red onion) in a bowl together mixing in your own dressing (I usually just add olive oil, balsamic vinegar, and salt and peper).
  8. Et voila! There you have it, rice, sauce, pumpkin and salad. Sprinkle the fresh chili on top if you like it hot. Finally a squeeze of lime can go a long way to keep the heat at bay and add an extra tang. Bon appétit!

If you prefer, this meal can very easily be thrown into a wrap and devoured in the hands on way, but it works just as well in a bowl. Hope you enjoy it! xx

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