What’s In My Tortilla Today? Not Deja Vu All Over Again!

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It almost seems like deja vu all over again* sometimes, doesn’t it?  I mean, these tortillas often look the same, but if anyone is really paying attention, they will know they are all different.  I swear, they are!

So without further ado, here is today’s tasty tortilla:

Whole wheat tortilla, homemade garlic sweet potato hummus, onion, romaine lettuce, cucumber, avocado, carrot, raw sunflower seed, black pepper, hot sauce and the (if it’s not famous yet, soon to be famous) Phoney Baloney’s Coconut Bacon.  Hungry yet?  You should be!  I better be too because this tortilla is huge.  Oops!

Healthy Hypocrite Tip:  Did you know that onions fare better (that means, last longer and taste better) if you do not refrigerate them? That is, while they are still whole.  I do refrigerate them when I have a half left over, but not for very long.  I usually buy smaller sized onions if I know I won’t be using the whole onion in a recipe so I don’t have to refrigerate.

* I must credit the great Yogi Berra for this quote.  He also claims, “I didn’t really say everything I said.”

What’s In My Tortilla Today? I’m Back Bigger and Better!

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I couldn’t come back with a wimpy tortilla after all this time away.  So there!

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We start with a Trader Joe’s Brown Rice Tortilla (toaster oven crisped so it’s like a tostada only bigger) and then just keep adding on:  homemade jalapeno garlic hummus (I’ve been making lots of tasty hummus-so easy and saves $$ over store bought), onion, fancy salad mix (broccoli, brussel sprouts, cabbage, kale, chicory), plus more broccoli, carrots, avocado, sugar plum tomatoes, homemade crispy seitan (see the brown cubes?  Click here for the recipe I used-baked version using veggie broth instead of water), spicy toasted butternut squash seeds (I made these the other day–never waste any part of the vegetable!), nutritional yeast (just a tiny sprinkle) and a few dashes of Tabasco sauce (not my usual, I know!).

What’s in your refrigerator or pantry that you can put on/in a tortilla?

 

Healthy Hypocrite Tip:  Did you know that 1 pound of dry garbanzo beans (aka: chick peas) is equal to 3, 15 oz. cans?  I purchased 1 pound of dried garbanzos for $1.  Typically, a 15 oz. can runs $1 or more.  Making the beans is very easy.  All you need to do is sort through them to remove any stones or discolored beans, rinse and then soak them overnight (8 hours).  I usually just put them into my slow cooker pot to soak and then rinse after 8 hours, add fresh water and then slow cook for a few hours or until done.  You can add a little salt if you’d like.  Oh, and one serving (1/4 cup dry) has 10 grams of (awesome plant) protein, no fat, 9 grams of fiber and 15% (DV) of iron.  Not too shabby!

Where Has My Tortilla Been? Alive and Well, Really!

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I hadn’t realized that I’d been away from my blog for this long.  My apologies to anyone who may have missed me and my tortilla ramblings and such.  I will endeavor to do better in this new year.

I do have a tortilla in process right now and I’ll make every effort to take a photo and post it later today.

In the mean time, I’d like to share a special offer from the lovely folks at Vegan Cuts.  I don’t normally do this, but in this case, it’s an amazing offer and I’ve enjoyed my Vegan Snack Boxes from Vegan Cuts immensely and it’s worth sharing.

healthyvegan kit VC

It’s your last chance to save 90% off the @vegancuts Healthy Vegan Starter Kit http://mbsy.co/HdfhStart 2014 right!

What’s In My Home-made Tortilla Today? Lentils and Leftovers!

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Lentils truly are one of the best foods for a plant-based diet.  Easy to prepare, inexpensive, have a decent amount of protein, fiber and potassium and they can be used in many different types of dishes from Indian to Middle Eastern to Mexican to Italian. Oh, and let’s not forget filling–they are quite satisfying without being heavy.  Unlike most other types of beans, they do not need to soaked overnight and cook fairly quickly (especially split lentils).

Let’s get to today’s tortilla and then I’ll add the lentil recipe.

Home-made tortilla of the day, spicy cooked lentils, black wild rice, fresh parsley, avocado (yes, avo is back!) and Trader Joe’s Jalapeño Hot Sauce.

So tasty, I think I’ll have another one.  These tortillas are very small.

Here is the recipe for the lentils:

1 cup red split lentils (sorted and rinsed)

1/2 cup red onion, chopped (or other onion)

3 cloves garlic, minced

2-1/4 cups low sodium vegetable broth (I used my home-made)

1/4 cup white balsamic vinegar (you could use white vermouth or red wine)

1+ tsp red pepper flakes (or less if you are a wimp!)

1 tsp black pepper

Sea salt to taste

1 Tbsp sunflower oil (or use olive oil)

Directions:

Heat oil in a medium saucepan, add the onion and garlic and saute stirring constantly for a couple of minutes. Add the lentils and stir to coat with oil.  Stir in the remaining ingredients.  Cover with a lid and simmer over low heat until the lentils are tender and most of the liquid has been absorbed, about 12 minutes should do it.   Makes 4 servings.

Healthy Hypocrite Tip:  What the heck do you mean by sort?  It’s a good idea to take the dry lentils and put them on a white plate or tray and look through them for any tiny stones or stems and such.  You don’t always find anything, but it only takes a couple of minutes and you’ll be glad you did, especially if you do find something!

What’s In My Home-made Tortilla Today? Guess What’s Missing!

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Oh, it’s not “missing.”  You may notice something that is almost always on my tortilla that is not on it today. I know it would be a good idea to do a separate post for the tortilla recipe and just because it seems like a good idea, doesn’t mean that’s what I’ll do.

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Here’s lunch: Home-made tortilla (recipe below), black wild rice, Bragg’s Organic Vinaigrette, red onion, fresh parsley, yellow beet, tomato, cucumber, sesame seed and Trader Joe’s Jalapeño Hot Sauce.  This is a good one and in case you realized what I was referring to as “missing,” it’s avocado.  It didn’t need it.  I know, am I serious?  I’m going to have a dessert tortilla with almond butter so I’ll get my good fat there instead.

In my need to make my own tortillas (at least once in a while), I made these yesterday.  Feel free to experiment as you will get different results even if you do the exact same thing twice. I experimented by using a little bit of vital wheat gluten (flour) in these which I will say, I will not do again.  Not that they are bad because of it, they just don’t need it.

Here is the recipe as I made it:

1-1/4 cup unbleached white flour

1/2 cup rice flour

1 cup whole wheat flour

1/4 cup vital wheat gluten flour

1 tsp himalayan pink salt

2-3 tsp onion powder

1/2 tsp baking powder

2+ tsp dried chili flakes

1/2 tsp white pepper

1/4 tsp xanathan gum

1/3 cup sunflower oil

juice of one lime plus enough hot water to make 1 cup (total liquid)

Mix all the dry ingredients together in a large bowl.  I like to use a whisk.  Add the oil and mix with your hands until it’s crumbly.  Add the water/lime juice and mix until it forms a nice ball.  Cover the bowl and let sit for 30 minutes (or so).  Take little balls of the dough and roll with a rolling pin between 2 layers of plastic.  This makes it so you don’t need to use extra flour for rolling.  Make sure to peel the plastic from the tortilla, not the tortilla from the plastic.  Or use a tortilla press which is what I did.  The size of the dough balls is up to you.  I did small 1.5″ ones as my tortilla press is only 6″ size.  Keep the bowl of dough covered while you do the rolling/cooking.  Heat a heavy skillet to medium high and place the tortilla into it for a minute or so and then flip and cook a little longer.  These are thicker tortillas than you typically find in the store.  That’s part of what I like about them.

No Healthy Hypocrite Tip today.  Deal with it!  ;o)

What’s In My Tortilla Today? Last Night’s Leftovers, Yes!

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As a child my siblings and I were not big fans of leftovers.  I’m not sure what that was all about (no bad on my mom as she is a very good cook).  I have amazing leftovers now and I’d like to think the vegan fare is the reason.  I made the best roasted sweet potato cubes last night and served with black wild rice and avocado.  So today’s tortilla is mostly that plus a few more add-ins.

Trader Joe’s Chia Seed Tortilla, black wild rice, roasted sweet potato cubes, red onion, fresh parsley, tomato, avocado, Bragg’s Vinaigrette and Trader Joe’s Jalapeño Hot Sauce.  Easier than pie and way more nutritious, not to mention very tasty.

 

Healthy Hypocrite Tip:  Are your “yams” really sweet potatoes?  You betcha they probably are.  What they (your market) have been labeling as yams are really red-skinned, orange-fleshed sweet potatoes.  For your information, sweet potatoes’ skin and flesh range in colors, and they come in both “hard” and “soft” varieties. It is the soft varieties, which become moist when cooked, that are most typically labeled “yams” here in the U.S.

What’s In My Tortilla Today? Almost Burned It, Yikes!

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I’ve got to stop multi-tasking when my tortilla is in the crusty old toaster oven that doesn’t automatically shut off!  Almost burned my tortilla (these chia seed ones burn quickly) and that would’ve made me sad.  I don’t like to waste food.  Not that any of you like to waste food either.  It does happen sometimes which is unfortunate.  Not today though.  Whew!  Now I can share my lunch with you without shame.

Trader Joe’s Chia Seed Tortilla, hummus, onion, yellow beet, fresh parsley, cucumber, tomato, avocado, ground flax, sesame seed (I told you I’d start adding this more!) and Trader Joe’s Jalapeño Hot Sauce.

Go make something healthy for yourself!

Healthy Hypocrite Tip:  Parsley is rich in many vital vitamins, including Vitamin C,  B 12, K and A,  So don’t be afraid to use it for more than just a pretty garnish to other dishes.  Use more in salads, fresh juices and your own tortilla creations.  If you find that a bunch is more than you can use before it goes bad, put it in the freezer with your other vegetable scraps and make vegetable broth later.