Tag Archives: quinoa

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.  

 

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Sicilian Swiss Chard over Quinoa Recipe | Vegetarian Times

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chard

I made this dish the other day and it was quite tasty.  Believe it or not, I have never made chard before.  I know!  Ever since my cleanse in January, I’ve been making an effort to eat more of a whole foods plant based vegan diet.  Which means more veggies, greens, fruits, grains, etc. and less vegan convenience foods and processed foods.

This was easy and I had all the ingredients on hand.  Except I used regular raisins instead of golden raisins.

Click here for the recipe!

Enjoy!

Heatlhy Hypocrite Tip:  Always make sure to rinse quinoa thoroughly before cooking.  Why?  It just tastes better if you do.  I used to cook it without rinsing and thought it didn’t matter, but trust me, it does!

What’s In My Tortilla Today? Today Schmaday!

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Today’s tortilla (and call me a liar, because this not actually from today–it’s one I made back in February and saved for just the right time–like now) is loaded with stuff I have in my fridge and cabinet including left over baked potatoes from last night’s dinner.  We start with an organic wheat & corn flour tortilla  lightly heated in the toaster oven (300ish degrees), Trader Joe’s “This Is Not a Tub of Cream Cheese This is a Tub of Non-Dairy Spread,” quinoa, red pepper, onion, baked potato (skins on), hummus, garlic powder, avocado, chia seeds, sunflower seeds, Trader Joe’s Jalapeno Pepper Hot Sauce, nutritional yeast and a dash of white pepper.

I realize I’ve not mentioned that I typically heat my tortillas in the toaster oven (I do not own or use a microwave oven). Sometimes, like today, the tortilla will be eaten flat and slightly browned and crispy.  Sometimes I roll into a burrito style wrap and heat wrapped in foil.  Sometimes I heat folded over once and wrapped in foil to retail the softness.

Today’s tortilla is especially tasty (not that they aren’t always) for some reason.  It’s a very nice combination of flavors.  Notice how there is no added salt or oil.  I’m not a “no fat” fanatic as I know we need good fats such as avocado.  Oh, and speaking of avocado, this one was something of a disappointment as far as some dark areas on the inside.  Fortunately, the flavor was not compromised and I was still able to use and enjoy most of it.