Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
T he beauty of any recipe is the endless potential for variations. In this case, I've made a quicker version of these Enchiladas by filling them with Beyond Steak, prepared according to package directions. 20-oz-can young green jackfruit in brine 1-1/2 cups water 1 tablespoon grated orange zest 6 cloves garlic, minced 1-1/2 red onions, finely chopped, separated 1 teaspoon chilli pepper flakes 1 cinnamon stick 2 bay leaves 2 teaspoons oregano pinch ground cloves 1/2 teaspoon salt, plus more to taste 1 tablespoon olive oil 6 large flour tortillas 1 cup red enchilada sauce 1/2 cup vegan sour cream 1/2 cup chopped cilantro 1/2 cup crumbled vegan feta 1 avocado Drain and rinse the jackfruit. Simmer with the water, orange zest, garlic, 1 onion (finely chopped), chilli pepper flakes, cinnamon stick, bay leaves, oregano, cloves and salt, for 40 min., until the water is evaporated. (Cover the pot if it looks like it will boil dry before 40 min.) Remove the cinnamon stick and bay leave...