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).
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.