Working and
running the Sanctuary often leaves us time poor – but this is not at the
expense of great food! For Christmas I received a Mexican
recipe book and so far we’ve not encountered any recipe which cannot be
veganised. Here we have adapted a quick chicken dish to one featuring
cruelty free fare, making it much healthier and tastier also!
Ingredients
-1 pack of light
tortilla wraps, lightly toasted
-Tofutti
sour ‘cream’
-Nutritional
yeast
-1 cup of grilled
peppers, drained
-Corn kernels of 2 corn
cobs which have been lightly oiled and grilled
-3 spring
onions
-¼ cup of
Cheezus Cheese (original flavour)
-4 fresh
tomatoes, diced
-2 brown
onions, chopped
-1 pack of Fry’s
vegan chicken strips, lightly fried
-2 avocados
Method
-Cook the fresh
tomato and brown onions in a saucepan until soft and reduced.
-Spread the
toasted tortillas with a generous portion of Cheezus cheese.
-Cover the tortillas with
the warm tomato and onion mix, followed by chicken strips, grilled peppers, corn kernels, sour ‘cream’ and spring onions.
-Dice the avocado and sprinkle on
top, followed by a dusting of nutritional yeast.
Ole!
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