Tag Archives: healthy eating

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!

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 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? Even More of What I’m Known For!

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Yeah, I’m just a silly vegan tortilla eating fool with a blurry tortilla photo (sorry)! I do like some spicy zing and this one brings it.  Not too much that the heat overpowers though.

Sprouted wheat tortilla, my cilantro/parsley/basil pesto (from yesterday), onion, yellow beet, cucumber, fresh parsley, avocado, tomato, sunflower seed, sesame seed, chili lime cashew sauce, Trader Joe’s Jalapeno Hot Sauce and Phoney Baloney’s Coconut Bacon.

Healthy Hypocrite Tip:  One of my favorite vegans who exemplifies veganism in the best way is Alicia Silverstone.  If you aren’t familiar with her website or book, The Kind Diet, please take a moment to visit her site here.  Lots of recipes, kind shopping and animal related stuff.

What’s In My Tortilla Today? Too Much Good Stuff!

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Another tortilla that should get an award!  Hehe.  I kill me!  You guys are so awesome for reading my crazy tortilla lady posts and I thank you.

Yesterday I made pesto from cilantro, parsley, basil, walnuts, pine nuts (just a few), nutritional yeast, garlic, olive oil (tiny bit), avocado, spirulina, sea salt, white pepper and some onion powder.  It’s amazing.

So, today, I made kale chips with a creamy cashew sauce and I had some leftover sauce.  The sauce is a chili lime flavor.  It’s made from 1 cup raw cashews soaked for an hour or so (you can soak overnight for ease), juice from 1/2 a lime, chili powder, garlic powder, onion powder, white pepper, turmeric (for good measure), nutritional yeast (1/8 cup or so), sea salt (just a pinch), white balsamic vinegar (1 Tbl, not really needed, so if you don’t have, don’t worry), cayenne pepper (to taste) and a little almond milk to thin.  I put it all into the blender and blend until smooth.  You can’t overblend so go longer rather than shorter time blending.  You can play around with the thickness.  I kept it somewhat thick for the kale chips and then added a little more almond milk to thin for the sauce I put on my tortilla.

This is kind of like a super bonus post with extra recipes for pesto and cashew kale chip sauce.

I used a Trader Joe’s Chia Seed Tortilla, added the pesto, some seasoned veggie quinoa I had leftover from the other day, onion, yellow beet, cucumber, tomato, the cashew sauce and a sprinkle of black pepper.  That’s it.  Unfortunately, there is no more quinoa left so if I want to make another, I’ll have to do something different (no big deal for me).

Enjoy!

Healthy Hypocrite Tip:  A simple way to add more calcium to your plant based vegan diet is sesame seeds (they have more calcium than anything else).  You can put them into many things–especially my style tortillas.  Remind me to start doing this more!  You’re welcome.  

 

What’s In My Homemade Tortilla Today? Pistachios!

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2013-08-17 15.13.32Homemade tortillas!

This is one of my most favorite combinations that I’ve ever invented.  It’s even better on my homemade tortillas.  The first time I made this I had some fancy 9 grain vegan bread which was awesome but not like this.

Simple and fresh:

Avocado, white onion, cucumber, pistachios, white pepper and sea salt.

I made two small tortillas and I’ve already eaten them.  I think I might have to make another one.

Healthy Hypocrite Tip:  Need to chop nuts?  Don’t want to bother with the electric chopper or the mess of knife chopping?  Put the nuts into a bag and use a mallet or other heavy wide implement (I used the heavy end of my knife handle) to break them into pieces right in the bag.  Do this on your cutting board.