3 cups cherry tomatoes sliced into quarters, or vine ripened tomatoes diced
2 tablespoons coriander
Jalapeños to taste depending on preference
3 teaspoons red wine vinegar
3 teaspoons olive oil
Avocado puree
1-2 ripe avocados, mashed
Coconut “sour cream”
2 cups young coconut meat
2 cups pine nuts soaked for at least one hour
1 tablespoon of nutritional yeast
½ teaspoon salt
¼ cup freshly squeezed lime juice
½ cup coconut water
Pemberton Finger limes to garnish
Instructions
Tortillas
Mix masa and water together in a bowl and work together into a dough. If it appears too dry you can add some more water. Take a piece of the masa dough and roll into a firm ball the size of a gold ball then flatten into a thick disc. Cook on an oiled or non-stick hot grill until lightly browned and then flip and cook the opposite side. Once cooked you can carefully run a butter knife through the centre to split open like a pita bread.
Nut meat
Process almonds and walnuts into a powder.
Place nut meal into a mixing bowl, add remaining ingredients and mix well.
Cherry tomato salsa
Place all ingredients in a bowl and toss until evenly mixed
Coconut “sour cream”
Add all ingredients into your high speed blender and blend until smooth.
Assemble nut meat, tomato salsa, avocado puree, coconut sour cream into tortillas and top with finger lime pearls.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/04/vegan-fructose-friendly-tortillas-inspired-rebecca-kerr/