Gastronomic tours with Swiss Cheese

This is a spice rub I use for veggies that act as the main ingredient in tacos. In particular, chickpeas, cauliflower, beets and other firm veggies that will stand up to a bake. You could probably use it for chicken as well.

Ingredients

• 1 tsp cumin seeds
• ¼ tsp coriander seeds (optional)
• 2 tsp chilli powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika or chilli flakes
• 1 tsp salt
• 1 tbsp lime or lemon juice (depends on your taste)
• 1 tbsp olive oil (do NOT use extra virgin olive oil as it has a low smoke point)
• 1 tbsp water

Procedure

1. Roast the cumin and coriander seeds on a pan on low-medium heat until you can smell the oils
2. Transfer to a spice or coffee grinder and grind them to a powder. (You can also use an old fashioned mortar and pestle, but that's more work)
3. Mix all the dry ingredients together
4. Add the lime/lemon juice and olive oil and mix to form a paste
5. Add water to adjust consistency and mix

I use this with canned chickpeas, canned black beans, cauliflower florets, sliced beets, brussels sprouts. Mix them into the spice bowl to coat evenly. Let stand for about 15 minutes, and then roast in the oven at 400℉. Adjust the amount of spice used uniformly based on the quantity of veggies you use.

The veggies are great on tacos with the standard add ons (lettuce, cilantro, sour cream & salsa), and also as a side dish for a larger meal.