Tag Archives: sweet potato

What’s In My Tortilla Today? Last Night’s Leftovers, Yes!


2013-08-21 13.09.05


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? I Told You So!


2013-05-31 15.22.55

Tooting my own tortilla’s horn today which we don’t usually do–however, this combination is super tasty!  I said the leftover roasted sweet potato rounds would show up in a tortilla and voila, here they are.  I still can’t believe there were any leftover to begin with!

We start with a Food for Life Ezekiel 4:9 Sprouted Grain Tortilla (these are pretty good for a change of pace, check them out here), then added roasted sweet potato, vegan moxarella cheese, black olives, chunky tomato pizza sauce (I made pizzas the other day and had some leftovers), fresh parsley, avocado and my secret no-salt seasoning.

Bonus photo (I’m making up for being away for over a week):

2013-05-31 15.21.36

Healthy Hypocrite Tip:  Most leftover foods keep longer than you think.  This is why I like to make extra so I can use them for the next few meals.  Just make sure to put them into air-tight containers before refrigerating and open/remove them from the fridge only when you are ready to eat or use them.  Fresh herbs will keep for quite a while (as in weeks) if you wahs and dry them thoroughly (air dry on a towel, don’t rub) and then roll in a paper towel and put in a plastic zipper closure bag (no brand names here!).  This parsley has been in my refrigerator for around 3 weeks now–impressive, huh?

Roasted Sweet Potato Rounds? Mono-Meal!


2013-05-30 19.34.48

Because sometimes you just want to eat one thing and one thing only for your meal.  The mono-meal concept is certainly not new but it’s always a nice change of pace.

I took three sweet potatoes, peeled them and sliced them into 3/8″-1/2″ thick rounds (even someone like me with a good sense of measurement doesn’t get them perfect!).  I then dumped them into a large bowl, added a drizzle of olive oil, black pepper, Himalayan pink salt and used my hands to coat all the pieces.  Oh, wait, preheat the oven to 425° first!  Then I put them on a baking sheet (okay, two baking sheets) and put them into the oven.  I set the timer for 20 minutes with the idea that I would check on them part of the way through and turn them over.  Which I did when I smelled their tasty aroma probably a little more than 10 minutes in.  Continued to roast them until the timer went off.  The only thing I added was a little dash of my secret no-salt seasoning.  That’s it.  My whole meal.  Yes, the leftovers will be great in a tortilla tomorrow!

Sweet potatoes are loaded with vitamin A–a one cup serving has 769% of the recommended daily value.

Healthy Hypocrite Tip:  Other great things to eat as mono-meals are melon–especially for breakfast or lunch in season and cauliflower–roasted or steamed served with a bit of lemon.

And Now For Something Completely Different. Vegan Au Gratin Potatoes!


au gratin potato


Don’t be alarmed that this is not one of my famous (okay, not famous yet, but a girl can dream) tortillas.  There’s a good chance that the leftover potatoes will end up in a tortilla tomorrow!

I had organic gold potatoes in the pantry and as you may know, organic potatoes grow eyes much faster than conventionally grown.  This is not a complaint.  It’s just how it is.  So it was time to do something with them.

Here is my version of vegan Au Gratin Potatoes:

1 medium sweet potato sliced thin (I used a mandolin slicer which I forgot I had–I DO love my kitchen gadgets!)

5-7 mediumish gold potatoes (or whatever type you like or have on hand)

2 cups (ish) chopped kale, stems removed (optional or you could use spinach)

1/2 or so medium red onion (or whatever onion you have) sliced thin and/or chopped (your choice)

1-1/2+ cups plain non-dairy milk (I used half coconut milk and half almond milk)

2 Tbl flour

1/2 to 2/3 cup nutritional yeast

1 tsp or to taste garlilc powder (I meant to use fresh garlic so feel free)

1 tsp or to taste onion powder

1/4-1/2 tsp white pepper (I probably used more because I really like it.  You could use black pepper if you don’t have white)

1/4 tsp or so turmeric (optional)

1/4 tsp or so paprika

sea salt to taste (I only sprinkled a bit on top before baking as I’d prefer to leave the salting to the individual taste, plus the coconut bacon is quite salty)

Coconut Oil or vegan margarine (optional)

1/2-1 cup vegan cheese shreds (I used half Daiya Chedder Style and half Trader Joe’s Vegan Mozarrella Style Shreds)

Phoney Baloney’s Coconut Bacon (or other vegan bacon bits, optional.  I plan to top my serving with right before I eat to maintain the crispiness)

Preheat oven to 400 degrees F. Layer potatoes in a casserole dish (I used a 9×13 glass dish). I started with a layer of gold potato and then a layer of sweet potato and then gold potato.  Then I put in the kale and onions and then another layer of sweet potato and then a top layer of gold potatoes.  You can do this part however you’d like.  I then brushed on a bit of coconut oil (this is not required or you can use dots of vegan margarine). In a separate bowl, whisk together milk, flour, seasonings and yeast. Pour over potatoes.   I sprinkled a bit more nutritional yeast over the top.  Cover with foil and bake for 40 minutes.  Remove foil and sprinkle with vegan cheese shreds, recover and bake for 10 minutes.  Remove cover and bake for another 10 minutes. Remove from oven and let stand for 10 minutes.


Healthy Hypocrite Tip:  If you dish is very full before you cover with the foil, spray the foil with a little cooking spray.  Always put shiny side of foil down.