VEGAN FRIDAY | COSTA RICAN STUFFED TORTILLA
VEGAN COSTA RICAN STUFFED TORTILLA
Staying on track with our month long South American vegan and vegetarian Monday’s and Friday’s, we bring to you a beautiful Costa Rican Stuffed Vegan Tortilla. Every week we host a vegan Monday and Friday day for anyone to try. While we understand that most vegans believe (everyday should be a vegan day), its really not that simple. Many people may not want to go vegan, and those that are trying their hardest may not want to go all the way.
However if we can lose them two days; I.e Monday and Friday where no meat or dairy is consumed, then we believe we’re onto a winning track, and you never know, encouragement, education and awareness may eventually lead a consumer to adopt more days. We can only try, and one thing we’ll not practice, or even encourage is pushing our beliefs or diets (or others) down other peoples throats.
That’s just wrong, furthermore market research has shown that when companies consistently push their foods or beliefs onto others obsessively. The consumer, or general Joe in the short run continues their own way of doing things, meanwhile ignoring the big brands, markets or pushy salesperson.
Invite the friends, and family around this Friday, spread the word, and lets make Friday a no meat and dairy day for all, one day, that’s all it is. Monday makes two days. There you go, you are on the road to at least trying, and we for one welcome that and take our hats off to you for at least trying
INGREDIENTS
20 Tortillas
1 lb left-over / fresh vegetables, cooked and shredded (optional)
salt & pepper (low salt)
20 corn tortillas (check for any type of palm oil)
hot pickled banana peppers
Cabbage Salad
2 cups cabbage, shredded
1 cup diced tomato
3 tablespoons fresh coriander, chopped
2 teaspoons lemon juice, fresh
2 teaspoons olive oil (check for palm oil)
salt & pepper (reduced salt)
Cabbage Salad:
Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil). Make this slaw just before serving the tortillas. Place a tablespoon of the shredded vegetables on a warm tortilla, top with the cabbage salad. Top with as many hot peppers as you like.
Roll up & Serve, with or without the shredded vegetables. Hey, don’t forget to follow our >Vegan and Vegetarian Recipe Online Book on Facebook<
ENJOY AND HAVE A NICE DAY..
CHECK THE VIDEO OUT BELOW FOR MORE WONDERFUL IDEAS AND RECIPES.
Dr Jose C. Depre
Environmental & Botanical Scientist.
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