There is so much the brings me joy. I love learning from friends and fellow foodies. This week amidst the sadness surrounding our friends in Texas, it‘s important that I reach out to friends who I don’t speak with every week. My friend Maritza used to take care of my mom and then my dad. She is doing well. This recipe reminds me of Maritza because she loves to make papusas, which is a close cousin to a potato taco. This is a vegan version. I’m using sweet potato in this recipe. If you choose to use the white potato, remember that it becomes a resistant starch- which the good microorganisms thrive on- when you place the potato in the refrigerator overnight, and then use the next day, warm or cold.
Roast or boil 4 medium size potatoes while you
Sauté the following on medium high:
1 c. grape tomatoes
1 small yellow onion chopped
2 large garlic cloves minced
season with salt, pepper
1 T. Nutritional yeast
1/2 teaspoon cumin
After about ten minutes mash the tomato mixture with a potato masher, or blend briefly. I like to keep the ingredients roughly chopped.
When the potatoes are fork tender, add them to the tomato mixture, mashing them together.
Set aside
6 ounces purple cabbage, shredded finely and mixed with
1 teaspoon muun chi kvass
10-15 corn tortillas
Stuff your tortillas with one scoop of the potato/tomato mixture. Pan toast til crisp on the outside by placing one T of avocado oil in a cast iron pan and heat til warm. Toast til golden brown on medium high.
Serve with your cabbage and muun chi CoCoFir served on top. This is also yummy served with a nice salsa from the farmer’s market! When you combine your probiotic (the kvass and the CoCoFir) with your prebiotic (the fiber from the cabbage and the resistant starch from the potato), your gut is able to experience the post-biotic fermentation in the gut which is essentially your microorganisms producing short chain fatty acids, like butyrate, which is so good for the lining of your gut and boosting your overall immunity. Enjoy!!