Vegan Tortillas With Fermented Salsa
Tortillas. Salsa. Guac. What’s not to love, right?!
But instead of the sour cream and meat, i’ve designed a completely vegan version of this world famous dish. And believe me, it is so delicious you won’t even notice the 2 traditional ingredients are missing. The only thing you need to think ahead on with this recipe is the fermented salsa, as this requires at least 3 days of fermenting before it is ready to eat. But oh man, the fermented salsa vs regular salsa sure takes this dish to a whole new level.
So, why ferment the salsa in the first place? By fermenting different foods, you are increasing their nutritional value by tenfolds, the vitamins, minerals, and phytonutrients become more readily available for the body to absorb, and antinutrients in especially grains and legumes are broken down and neutrilized which otherwise would prevent the absorbtion of certain nutrients, such as zinc, iron, B12, calcium, and magnesium. Fermented foods are insanely rich in probiotics, which sets the ground for a healthy bacterial flora in our gut, also known as the gut microbiome. This improves our general wellbeing by reducing inflammation, increasing protein digestion, improving our immune system, and helping to heal conditions such as IBS, Chrone’s, candidiasis, ulcers, diarrhea, and digestive related skin and hormone problems.
FERMENTED SALSA RECIPE
2lbs organic tomatoes, diced (non-organic produce may contain toxic pesticides that will prevent the fermentation process)
1 head garlic
2 jalapeno chilis, thinly sliced
3 large handfulls chopped cilantro
1 medium red onion, diced
juice of 1 lemon
juice of 2 limes
2 tbsp Himalayan salt
1 tsp ground cumin
1/2 tsp freshly gound black pepper
the outer leaf of a cabbage, for covering
In a large glass bowl (not metal!) mix the tomatoes, onion, garlic, chili, cilantro, lime and lemon juice, salt, cumin, and black pepper. Cover with a towel or muslin cloth for 1h.
In a 1L sterilised mason jar, tightly pack the salsa mixture and firmly press down to completely submerge. Cover with the cabbage leaf and press it down further still. Make sure there is a 2 inch / 5 cm gap between the cabbage leaf and the top of the jar. You can even way down the cabbage leaf using a specialized ceramic or glass weight, or by filling a smaller glass jar with water and placing it on top of the cabbage leaf.
Secure with a lid and leave to stand in room temperature, out of direct sunlight, for 3-5 days. Check daily to ensure the salsa is completely submerged in brine to prevent mold from forming.
When done, transfer into smaller jars, and keep refrigirated for up to 3 months. Although, i assure you the salsa will be gone in a fraction of that time!
- 2-4 tortilla wraps
- 2 packets of organic non-GMO tempeh, crumbled
- 1 tbsp cajun spice
- 1/8 tsp liquid smoke
- 1 tsp maple syrup
- salt and pepper
- half a red onion, chopped
- 2 cloves garlic, minced
- 1-2 tbsp avocado oil for frying
- garden greens, or spring mix
- 2 medium ripe avocados
- 1 lime, juiced
- fermented vegetables (optional)
- fermented salsa
- nutritional yeast (for cheese flavour), or just shredded vegan cheese
Crumble the tempeh with your fingers in a medium glass bowl. Add the maple syrup, cajun, liquid smoke, salt and pepper and mix well. Cover with a lid or a towel and set aside in the fridge for 30 minutes while you prep the rest of the meal.
Peel and pit the avocados, and squeeze the flesh out in a bowl. Mash with a fork. Add salt, pepper, and lime juice (and garlic if you like, I prefer mine without), and mix them all together. Set aside.
Peel and mince the garlic, peel and chop the red onion, wash your greens and set aside.
Remove your tempeh mix from the fridge. Heat a medium skillet or frying pan on medium-high heat, add the avocado oil, onion and garlic and fry until soft and fragrant. Add your tempeh and fry until browned (it should resemble fried minced meat). Remove from heat and set aside for a couple minutes.
Heat your tortilla bread for a minute in your oven, set to broil.
Assembly: To be able to roll the tortilla up like a burrito it is important to not over stuff and to keep all your ingredients lengthwise horizontally to you in the centre of one half of the bread (see picture below). Start with 2 tbsp of guacamole and fermented salsa, followed by tempeh, fermented veggies, nutritional yeast or vegan cheese, and last the greens. Hold the stuffing in place with your fingers while you roll your bread with your thumbs. Roll it halfway, then fold up the sides and roll the rest of the way. It’s ok if a bit of sauce escapes while rolling, this will help the bread stick together better. With a sharp kitchen knife, cut the burrito in half for easier eating.