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.
VEGAN FRIDAY: Central America | Brazil | Brazlilian Vegetable Curry With Spicy Tomato and Coconut Sauce
Brazlilian Vegetable Curry With Spicy Tomato and Coconut Sauce
Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce can be served with rice, and/or large flat breads for guests or the family to tear-and-share. Furthermore you can also once cooked (freeze the leftovers or the entire cooked meal), for another day. We [strictly advise], that if you reheat rice please do so properly, and always ensure that your rice is reheated only once, and is [piping hot]. If unsure we [highly recommend that you DO NOT reheat rice, but reopen and start a fresh bag of rice]. Rice can be [very dangerous to ones health] if not reheated properly, or if the rice is spoiled then reheated. Those of you that hate tomatoes as I do, can swap the tomatoes and replace them with black beans as seen within the image (above).
RECIPE AND INSTRUCTIONS
SERVES 6
1 butternut squash, peeled and 2 cm dice
2 red onions, roughly chopped
1 aubergine, chopped
2 red peppers, diced
1 (400 g) can chickpeas
2 garlic cloves, crushed
1/2 inch ginger-root, chopped
1 red chili, de-seeded and chopped
400 g chopped tomatoes
200 ml coconut cream
4 tablespoons chopped fresh coriander
3 tablespoons olive oil [PALM OIL FREE]
INSTRUCTIONS
Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes. Meanwhile begin making the sauce. Put the chili, garlic, ginger and onion in a food processor and process to a rough paste. Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes. Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready. When the veg is ready add the veg and the chickpeas to the sauce and heat through. DONE. (SERVE AS IT IS, OR ON A BED OF STEAMED or FRIED PLAIN RICE)… Simple.
From the United Kingdom, to Europe, Africa, and on to Central America. Vegan and vegetarian recipes come in all sorts, shapes and delicacies. We (I.A.R.F) believe its pivotal to cater for all, ensuring that we document not only in a multitude of mixed foreign languages for all to read, but to share local, and international vegan and veggie recipes too. This month is CENTRAL AMERICAN vegan and veggie delights, starting from Brazil, a fine county that I have visited so many times now I am addicted. Fine wine, fine food, people and delicacies.
Please share, and don’t forget to > follow our vegan and vegetarian page hereto on Facebook <
Dr Jose C. Depre.
This recipe is not my own, however I do highly recommend to anyone that is suffering from constipation, lacking vitamins, suppressed immune system, or is suffering from common cold/influenza type symptoms to try.
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