Tag Archives: lunch

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 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? 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.

Aside

Am I the only one who just puts a straw (a re-usable glass one at that) into the blender jar and drinks their smoothie without bothering to put it into a glass?  I didn’t think so.  So that’s why there’s no photo.  I didn’t want to dirty a glass that I’d have to wash.

What is SBAAAMFO?  Strawberries (fresh frozen organic), Banana, Almond milk (vanilla unsweetened, if you must know), Almond butter, Aloe vera juice, Maple syrup (grade b organic), Flax (ground, of course) and Orange juice (just a tiny bit).

This is a good one.  Not that I’ll ever make the exact same smoothie ever again in this lifetime.  Oh well, that’s just how it is over here.  Enjoy the day!

Healthy Hypocrite Tip:  I grind whole flax seeds in the blender.  It’s less expensive than buying pre-ground and you don’t need a special grinder or super duper high speed blender to do it (well, in theory, of course, your results may vary).  I store it in a glass jar in the freezer and it keeps for a long time.

What’s In My Smoothie Today? SBAAAMFO!

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.