Thrive92017

THRIVE 37

Vegan Chipotle Pulled “Pork”

Tacos with Mango Salsa

“

”

serves

2

q: Tell us about your

food journey.

a: I started my plant-based food

journey a little over a year ago when I

was very ill due to a chronic condition

called ulcerative colitis. Once you get

to know me, you will quickly find out

my huge passion for food and cooking.

As a Persian-german, I was raised with

two completely different food cultures.

That, combined with living overseas

and traveling around the globe, has

made my love for international flavors

grow daily. No matter if it’s a warm

bowl of bavarian bread dumplings

dunked into a creamy mushroom sauce,

sweet and tangy Pad Thai with hot chilis,

crunchy peanuts and loads of cilantro,

or tahdig... mmmh tahdig— that is the

recipes with all of you who doubt they

can eat well with many restrictions,

especially when you have an illness

like I do. Well, it’s possible and I want

to show you that with a little creativity,

the generosity of nature and its endless

bounty, we can all enjoy delicious

and colorful food, heal our bodies,

nourish our souls and contribute to

our beautiful planet!

super crispy rice crust that’s everyone’s

favorite at a Persian dinner table. It’s

the pure love and passion for good

food that makes my heart skip a beat.

but unfortunately I don’t tolerate a lot

of my favorite foods anymore. So in my

recipes I combine both my passion for

flavorful cooking and the needs of my

body. I have banned certain foods out

of my diet, but without sacrificing

flavors and taste. I create and share

ingredients

6 tortillas

5 oz package dried, shredded soy

Chipotle BBQ sauce

1 tbsp tomato paste

2 tsp cumin powder

2 tsp smoked paprika powder

1-2 tsp agave syrup

A pinch of cinnamon

A small chunk of dark chocolate

1 tbsp chopped chipotle chili

in sauce

Soy sauce or salt, to taste

1 tbsp olive oil

½ cup vegetable broth

Mango Salsa

1 mango, diced

2 stalks of green onion

A small bunch of cilantro

½ red chili, diced

2 tsp cumin powder

Juice of 1 lime

Salt and pepper, to taste

Toppings

Red cabbage, thinly sliced

Radishes, sliced

Cilantro, chopped

green onions, thinly sliced

Red chili, sliced

Jalapeño slices

Hot sauce (optional)

Pickled red onions (optional)

method

Cook the soy meat in a good

amount of broth or salted water

or as directed on the package.

Mine took about 10 minutes.

Drain and set aside. For the

sauce, heat up the oil and add all

the spices, tomato paste, chipotle

and stir for a couple minutes.

Add the agave syrup, soy sauce

and broth. Add the chocolate

and mix well. Let simmer for a

minute. Add the meat and mix

well. Set aside.

Mix the mango with cumin, lime,

cilantro, green onions, chili, salt

and pepper and set aside.

Now assemble the tortillas with

the pulled soy, mango salsa and

the rest of the toppings.

I create and share recipes

with all of you who doubt

they can eat well with many

restrictions, especially

when you have an illness

like I do.