Tag Archives: Trader Joe’s

What’s In My Tortilla Today? I’m Back Bigger and Better!

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I couldn’t come back with a wimpy tortilla after all this time away.  So there!

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We start with a Trader Joe’s Brown Rice Tortilla (toaster oven crisped so it’s like a tostada only bigger) and then just keep adding on:  homemade jalapeno garlic hummus (I’ve been making lots of tasty hummus-so easy and saves $$ over store bought), onion, fancy salad mix (broccoli, brussel sprouts, cabbage, kale, chicory), plus more broccoli, carrots, avocado, sugar plum tomatoes, homemade crispy seitan (see the brown cubes?  Click here for the recipe I used-baked version using veggie broth instead of water), spicy toasted butternut squash seeds (I made these the other day–never waste any part of the vegetable!), nutritional yeast (just a tiny sprinkle) and a few dashes of Tabasco sauce (not my usual, I know!).

What’s in your refrigerator or pantry that you can put on/in a tortilla?

 

Healthy Hypocrite Tip:  Did you know that 1 pound of dry garbanzo beans (aka: chick peas) is equal to 3, 15 oz. cans?  I purchased 1 pound of dried garbanzos for $1.  Typically, a 15 oz. can runs $1 or more.  Making the beans is very easy.  All you need to do is sort through them to remove any stones or discolored beans, rinse and then soak them overnight (8 hours).  I usually just put them into my slow cooker pot to soak and then rinse after 8 hours, add fresh water and then slow cook for a few hours or until done.  You can add a little salt if you’d like.  Oh, and one serving (1/4 cup dry) has 10 grams of (awesome plant) protein, no fat, 9 grams of fiber and 15% (DV) of iron.  Not too shabby!

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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? Last Night’s Leftovers, Yes!

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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? 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.  

 

What’s In My Tortilla Today? Kinda Like Last Time, Only Better!

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Really I say it’s better, but that’s just because I took a picture of it for you!

Happy to be back on the tortilla trail again.  I’ve been so busy with my paying gig that I’ve not had much time to photograph, let alone, write about my tortilla adventures.  Oh, I’m still busy, but there’s a sense of time being easier at the moment, so I’m going with it.

I realize that I don’t typically go into the details of how much of each ingredient I use for these tortillas.  Let’s mix it up today and get detailed.

I started with a Trader Joe’s Chile and Onion Tortilla.  I keep them in the freezer (not that they last long enough for that to be an issue) so I take one out.  I grab the rest of my ingredients that I feel like using today.

Hummus:  one serving is 2 Tbls, and I used just under that

Red onion:  chopped, about 1/8 cup or so

Zucchini:  1″ slice from a small one (about 1Tbls)

Yellow beet:  1/4″ slice from a medium one (about 1/2 Tbls)

Jalapeno:  about a 1/3 ” slice (remove seeds) from a medium sized pepper

Garlic:  one medium clove

Cilantro:  small handful of leaves, chopped a little

Seitan O’ Greatness:  This was made the other day too.  1/2 slice off the log (about 1/4 cup) and cut into small cubes

Tomato:  1/3″-1/2″ slice from a medium one, diced

Avocado:  1/4 of a medium sized one, diced (ish)

Nutritional yeast:  tiny sprinkle (1/4 tsp?)

Sunflower seeds:  raw, about 1/8 cup (one serving is 1/4 cup, by the way)

Bragg’s Organic Vinaigrette:  maybe a tsp.  (one serving is 2 Tbls, so you see you don’t even need that much)

Trader Joe’s Jalapeno Hot Sauce:  a few splashes

I thought I’d like the tortilla a little crispy around the edges so I put it in the toaster oven with the above ingredients on it at about 300ºF.  You really should keep an eye on tortillas in the toaster oven.  I have inadvertently walked away and burned a few in my day.  Also, I have this old hand-me-down toaster oven that doesn’t shut off automatically and I hate to burn and waste food.

While that was in the oven, I put the zucchini, fire roasted jalapeno (this was made previously and in the fridge),  garlic and yellow beet into my trusty mini chopper and chopped somewhat finely.

Then I took the tortilla out of the oven and then put the chopped cilantro, the veggie mix from the chopper and the cubed seitan on top.  Then I added the tomato, a tiny sprinkle of nutritional yeast and the avocado.  Then I drizzled on the vinaigrette and splashed on the hot sauce.  I always put the sunflower seeds on last so they don’t get too soggy–they are the raw variety, so they’re not a crunchy as roasted anyway.  Then I put the tortilla on my good old clear glass plate (my first and only set of dishes I bought when I was 19–never broke one piece in all the years) and took the photo.

Now, I’m about halfway done eating the thing as I write this.  It’s quite good, if I do say so myself.  Spicy, crispy yet chewy and filling.

Enjoy the rest of your Monday!

Healthy Hypocrite Tip:  If you are trying to cut down on how much you eat, drink more water.  It helps you feel more full.  I know I’ve mentioned drinking more water before, but it’s important.  And, no,  beverages like coffee and soda that contain water do not count as water and why do you waste your money on them anyway?