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.
It’s your last chance to save 90% off the @vegancuts Healthy Vegan Starter Kit http://mbsy.co/Hdfh. Start 2014 right!
I only ask if you are bored because I’m sure some are thinking, “how many tortilla variations can you make and eat?” I can keep doing them and will. I like them and there are infinite possibilities.
I always have stuff that needs to be eaten and again, this is my preferred way to mix and match things that most wouldn’t put together in a “traditional” type recipe.
One more thing, I made some really insanely amazing tortillas last night but the hypocrite was out in full force drinking wine so I couldn’t get them photographed and posted here.
On to the list then.
Trader Joe’s Brown Rice Tortilla (Gluten-free, baby!)
Trader Joe’s Smmoth & Creamy Spicy Hummus
Onion Powder (I’m out of fresh onion, can you imagine my horror when I discovered this?)
Trader Joe’s Mozzarella Style Vegan Shreds
Red bell pepper
Trader Joe’s Tomatillo and Roasted Yellow Chile Salsa
White pepper (just because I love it so much)
My secret no-salt seasoning
Healthy Hypocrite Tip: I always let the tortilla thaw (I store them in the freezer) a little before I start putting the ingredients on it so I can see which way it curls up so it will be curling upwards and not cause a problem in the toaster oven.
It was just going to be a small hypocrite tortilla today with Trader Joe’s “This is not a tub of cream cheese” and some Trader Joe’s Vegan Mozzarella Style Shreds and maybe some Trader Joe’s Tomatillo & Roasted Yellow Chili Salsa. But then I remembered I still had some refried beans in the fridge as well as ripe avocado. So I added those to my Trader Joe’s Chia Seed Flour Tortilla along with a sprinkling of my secret salt-free seasoning. And then I thought I could healthy it up a bit so I added some of my homemade kale chips. Voila! Lunch is served. I do have to say that is one is really quite good. Not that they aren’t all good, but I think you know what I mean.
Healthy Hypocrite Tip: Drink a large glass of water before you start preparing your tortilla. Just another way to make sure you get enough water each day. Plus it will help you eat less and most people are dehydrated and don’t drink enough water each day. Oh, and coffee and soda do not count as water!
Since I didn’t overload my tortilla today (like I usually do), I folded it over so we’re back to IN my tortilla once again. In case anyone is wondering, no, I don’t eat tortillas for every meal every day. It just seems like it!
On to the substance.
Today’s ingredients topping a Trader Joe’s Brown Rice Tortilla (same gluten-free one you’ve heard about right here) are Trader Joe’s “This is Not a Tub of Cream Cheese” (yes, the hypocrite chose this today), the rest of the tasty garbanzo bean paté I made the other day (recipe here, in case you missed it), red onion, cucumber, tomato, red pepper, avocado, sunflower seeds, Trader Joe’s Jalapeño Pepper Hot Sauce and a dash of my secret (probably won’t be secret for long) salt-free seasoning blend.
Now let me get back to eating the darned thing already!
Once again, sorry for the lousy photo…I was hungry and hurried with it so I could eat.
The Healthy Hypocrite is not known for keeping track of ingredient quantities while she is preparing food, but made a special effort to do so just for you! (The Healthy Hypocrite can’t believe she is referring to herself in the third person…forgive me).
Just a little something I whipped up yesterday! This paté is very garlicky, so beware, you may want to use less to start as you can always add more if you’d like.
Sheesh, I just realized I don’t have a photo. I guess I’ll go take one. Not that this paté is very photogenic! Okay, happy now? I looks a lot like hummus but with more texture.
1 15oz. Can Garbanzo (aka, Chick Peas) Beans drained and rinsed (or use dried garbanzo soaked and cooked)
1/4 Cup Raw Sunflower Seeds
3 Large Cloves Garlic (if you dare)
1+ tsp Sesame Seeds
1+ tsp Flaxseed Meal
1/4 Cup Orange Juice (may need more to adjust consistency)
1/2 tsp Himalayan Pink Salt (or just use sea salt, or don’t bother at all!)
1 Tbl Regular Almond Milk (or other non-dairy milk)
1+ tsp Nutritional Yeast (optional, but recommended)
1/2 tsp Olive Oil
Onion Powder to taste
White Pepper to taste (or black pepper)
Paprika to taste
Process the nuts, seeds and garlic first in your food processor and then add the remaining ingredients and process until very well blended.
This makes a great spread on crackers, sandwiches, tortillas (duh!), as a dip for veggies or as a sauce for steamed veggies (add more liquids to suit).
I really did make a ton of pesto the other day. I’ve had several meals with it. This is not, of course, a complaint. Today’s tortilla was almost going to be a repeat of yesterday’s but then I spotted the ripe half avocado in the fridge and decided it needs to be a little different.
There is a new tortilla too. This is a Trader Joe’s Brown Rice Tortilla (gluten free). Again, there is my own pesto recipe, steamed cauliflower, baby spinach, avocado, tomatoes and sunflower seeds (for a bit of crunch). Oh, and I did sprinkle a tiny bit of my special no-salt seasoning blend (yes, please ask me what it is and I’ll post one of these days!) As you can see, the tortilla is crispy around the edges. I spread the pesto on and added the chopped cauliflower and put in the toaster oven for a few minutes to heat and brown slightly. I like the tortilla crispy on the edges and chewy in the middle. These gluten free tortillas are a bit chewy but they are growing on me. It has be decided that I will attempt to make my own gluten free tortillas. Stay tuned for that!
And, you’re welcome for me keeping my posts short and spicy!
I wasn’t going to post a second time today, but I thought I’d best get this up before I forget what I used.
Okay. I have to admit, I did not measure while I made this. So, you will have to adjust your ingredients to suit your taste as far as thickness, etc. I used an entire package of Trader Joe’s Organic Basil (4 oz.) along with walnuts (I’m guess 2/3-1 cup), pine nuts (1/4 to 1/2 cup), sunflower seeds (1/4 cup ish), olive oil (just a bit, 2 T), orange juice (to give some liquid in lieu of more oil–1/4 to 1/2 cup), 4-5 cloves of garlic, black pepper (1/4 to 1/2 tsp). I added a tiny bit of coconut milk (Trader Joe’s Original Unsweetened) when I needed more liquid and didn’t want more sweetness from orange juice. I added a little bit of sea salt, a shake of nutritional yeast and some extra garlic powder as well. I combined everything in my lovely Kitchenaid food processor and voila! My pesto is fairly thick and could be used as a dip or spread or you could serve over pasta (probably would need to thin out with more coconut or almond milk or your choice.
4 oz fresh basil
2/3-1 cup walnuts
1/4 to 1/2 cup pine nuts
1/4 cup (or so) raw sunflower seeds
4-5 cloves garlic
2 Tbl olive oil
1/2 cup (ish) orange juice
1/2 tsp sea salt
2 Tbl nutritional yeast
1/4 tsp (or so) black pepper
splash (or so) unsweetened coconut milk (almond or others will work too)
My best tip–chop the basil a bit first. My second best tip–start with less and add more of the nuts, OJ, seasonings, etc.