Kimchi Tacos 30 min
Makes 3

  1 tbsp  Tomato Puree
          Seasame Oil
 0.5 tsp  Dried Chilli Flakes
          Wedge of Cabbage
       2  Carrots (cut lengthways)
       2  Spring Onions (halved lengthways)
          Rice wine vinegar

     40g  Plain flour
    25ml  Cold water
          Sesame seeds
          Salt and Pepper

   .25 cup Brown Rice or .5 cup Quinoa + Stock Cube

1 - If using brown rice then boil as usual (1:1 ratio in pressure
    cooker, 1:2 ratio in saucepan). If using Quinoa boil with stock
    cube use 1:2 ratio for 15min (or until water absorbed).
2 - Add tomato puree, sesame oil and chilli flakes to pan and fry
    for a minute over a medium heat.
3 - Add the cabbage (shredded) and carrots, after a few minutes add
    the spring onion.
4 - Once veg is cooked but still has crunch add the rice wine
    vinegar, season with salt and pepper then remove from the heat.
5 - For the tacos mix the flour and water with a pinch of salt in a
    bowl to create a dough. Knead for a minute on a flour-dusted
    work surface, then divide in to 3 even-sized balls.
6 - Roll each one out to about 10cm diameter and fry in a dry pan,
    until lightly toasted on each side.
7 - Fluff up the quinoa or rice with a fork and assemble (taco,
    grain then filling).

                               Vegan One Pund Meals, Miguel Barlcay