Tag Archives: pesto

What’s In My Tortilla Today? Even More of What I’m Known For!

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2013-08-18 17.40.47

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.

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

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2013-08-18 13.42.10

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 Tortilla Today? Cilantro Pesto and Spaghetti Squash!

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I know.  Seems like a crazy combo.  I do like to work with what I have on hand and I was handed the spaghetti squash by my kind neighbor.  I was at the store that day and saw a good deal on organic cilantro (3 oz. package for 99¢) so I grabbed it with a pesto in mind.  Here’s the low-down:

I washed the squash, cut it length-wise, scooped out the seeds, rubbed it with coconut oil, put into a glass baking dish cut side up and baked at 375º for about 50 minutes (you might want to check on it halfway through in case it seems dry and brush with a little more oil–I did not feel the need to do add more oil).  Let the squash cool enough to handle and then use a heavy fork to scrape the strands of squash from the skin.

Depending upon the size of the squash you may have a lot of “spaghetti” and that is why I’m on like my third meal and I still have more left.  Last night I served it over the bed of shredded baby romaine lettuce and topped with the pesto.

Today, of course I’m having it on a tortilla.

Here’s the rough recipe for the pesto.  Feel free to play with the ingredients and quantities as it’s pretty difficult to screw this up!

3/4-1 cup walnuts

1/4+ cup raw sunflower seeds

3 oz. (about a cup packed or so) fresh cilantro leaves (I removed the larger stems and left in some of the little ones)

1-2 (or more) handfuls of fresh parsley (this is all I had left and would’ve used more) or you can add fresh basil or a combination of these herbs

2 large cloves of garlic

Juice of 1/2 a lime (not those teeny limes, regular size)

Nutritional yeast (just a sprinkle)

Olive oil (I probably used between 2 tsp. and 2 Tbl. you may adjust for your own preference once you’ve mixed)

Coconut oil (I used around 2 tsp or so and again, adjust according to your preference or use all olive oil if you want)

1/3-1/2 cup Tropical Traditions Coconut Cream (this was a fun addition to this recipe and I highly recommend this product for lots of things.  It is not the same as canned coconut cream, trust me on this and make sure you click on the link to check it out as they have the best quality coconut products I’ve ever used).

Himalayan pink salt and black pepper to taste

Process in food processor and adjust oils to desired thickness.  I process very thoroughly and like my pesto thicker so I can spread it.  Serve warm or cold.  I went with cold yesterday as I was serving over lettuce but today, I heated the tortilla with the pesto for a few minutes in the toaster oven.

Today’s tortilla is a whole wheat variety and I spread the pesto on it, added a layer of the spaghetti squash, some red onion, a bit of avocado and some hot sauce.  I just might have another one of these!

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Healthy Hypocrite Tip:  If you don’t want to use a lot of oil in your pesto, you can experiment with other liquids such as coconut milk (plain, of course), almond milk or other nut milks.  You could even use low sodium vegetable broth.  I’ve done this in the past and added more nutritional yeast too (takes the place of the cheese that is in typical, non-vegan pesto).

What’s In My Tortilla Today? Almost a Repeat.

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pest caulif spin avo tomat sunflw seed tortilla 4.2.2013

 

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!

My Very Own Version of Pesto

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pesto 4.1.2013

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.

Recap:

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.

What’s In My Tortilla Today? No Fooling!

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pesto caulifl tortilla 4.1.2013

I’m serious, this is my tortilla today….really.  I made some pesto yesterday (a LOT of pesto) and of course I had some leftover (intentionally).  This is my favorite Trader Joe’s Chile and Onion tortilla with my fancy pesto (I might be persuaded to post the recipe–here:  a), steamed cauliflower, tomatoes and baby spinach.