Tag Archives: vegetable

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


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!


What’s In My Home-made Tortilla Today? Guess What’s Missing!


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? 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).


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 ON My Tortilla Today? Last Night’s Leftover Lentils!


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It’s ON!  As in, this is an ON my tortilla day not an IN my tortilla day.  This tortilla is exactly why I advocate for making extra of things like lentils and quinoa so you will have leftovers.  It’s probably hard for you to believe that there actually are lentils on this tortilla!  They are there–hidden under the tasty veggies!

I started with a Trader Joe’s Chile and Onion Tortilla which I crisped in the toaster oven.  Then I added the lentils which I reheated on the stove top (no microwave in the HH kitchen!).  Next, red onion, fresh cilantro, yellow beet, zucchini and avocado.  A sprinkle of my not so secret no salt seasoning, a few dashes of hot sauce and a few raw sunflower seeds to finish the whole thing off.

Healthy Hypocrite Tip:  When I need a tasty snack while traveling to an event or something, I like to make these as wraps.  Just make sure you don’t overdo any one ingredient portion-wise and you’ll be able to get lots of variety.

What’s In My Tortilla Tonight? Where Have I Been Hiding?


Just been busy with my paying gig.  Not that there haven’t been tons of tasty tortillas around here–there have.  I promise to get back on the tortilla track very soon.

This will be quick and to the point.  Today’s tortilla:  Trader Joe’s Chile and Onion Tortilla with faux mozzarella (made by me from cashews, click for more info), red onion, baby spinach, seitan o’greatness (recipe here), carrot, zucchini, yellow beet, cilantro, tomato, avocado, nutritional yeast, black pepper, Trader Joe’s Jalapeño Hot Sauce, Bragg’s Organic Vinaigrette and a dash of my secret no salt seasoning (okay, so since there is no photo today, I’ll give up the secret seasoning–onion powder, garlic powder, white pepper, paprika, turmeric and cayenne pepper), and Phoney Baloney’s Coconut Bacon.

All I have to say is yum!

Healthy Hypocrite Tip:  Lots of people wonder how I manage to have all these ingredients around to make tortillas.  I only buy one only of most of the vegetable items like tomato, onion, beet, zucchini, etc.  Then I use small amounts a few slices of each.  Many veggies keep long in the fridge like carrots, beets and most fresh herbs if you wash and dry them and store in air-tight containers.  Things like nuts and seeds keep well in the freezer too.

What’s In My Salad Today? Kale, Cabbage and What?


It’s a nice warm summer day here in sunny San Diego and a fresh, cool salad is in order.  And, sometimes I just want to eat with a fork!  It really does look a lot like one of my tortilla creations, doesn’t it?  I could have served this in a tortilla but I’ve got banana bread that I made and that will be my bread item for today.  Not that I really watch the bread thing like a crazed person–I’ve really cut out most all bread except tortillas.  Keep an eye out for the banana bread recipe one of these days.

Today’s salad is (mostly organic) kale, green cabbage, carrot, broccoli, cauliflower, tomato, red onion, apple, raisin, sunflower seed, fire roasted jalapeño, avocado, lemon juice, fresh garlic and a small splash of olive oil.

Oh!  I just realized as I’m typing this that I forgot to include the yellow beet that I have.  Darn it!  I’ll add it to my next meal.  I have to say that this is a nice mix of crunchy, tangy, sweet and spicy–the jalapeño adds zing and the raisins and apple balance with sweetness and the seeds for crunch and the avocado tops it all perfectly.  No chemical and fatty salad dressing needed!

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Healthy Hypocrite Tip:  Save vegetable scraps, skins, etc. (always wash first even if you are peeling so you can use for your broth) in a large gallon size freezer bag and when the bag is full, add to a large soup pot filled with water and make vegetable broth.  I usually add a few bay leaves and extra onion for good measure. I’ve discovered a great way to strain the broth by using a coffer filter in a funnel over a large glass jar.  Works great if you ladle the broth (you might want to wait for it to cool) into the lined funnel.  Also, last batch I made I re-used the veggies for a second batch by adding more water and simmering again.  Some of hhe best veggies to use for broth include onion, carrot, celery, garlic, parsley, tomato, zucchini, potato and leek.  I don’t typically use red beets because of the color, but you could use yellow beets.

What’s In My Tortilla Today? Vegan Tofu Scramble! Product Review Alert!


The kind folks at Phoney Baloneys sent me a pack of Kyle Domer’s Rations with my last order for their coconut bacon.  So I guess this is kind of like a semi-solicited review, but I didn’t order this from them, so who knows or cares?

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Okay, so this product is a spice packet for seasoning tofu for a tofu scramble.  This is not something I eat frequently, but from time to time I do buy organic, non-gmo tofu.  At first I thought there wasn’t enough in the packet to season a full block of tofu.  I was pleasantly surprised that it did provide enough flavor for the block of extra firm tofu as well as the add-ins I put in with it.  The seasonings are a little spicy, which I am partial to.   I did notice an aroma when I first added it to the tofu in the skillet that seemed kind of “eggy” like real eggs which for a vegan, is a major turn off.  This “eggy” scent did not carry over into the flavor so no worries.  I added red onion, orange bell pepper, fresh parsley and baby spinach to the skillet when I sauteed the tofu and again, there was enough flavor to cover all of this too.  I did add a little sprinkle of nutritional yeast as I can’t resist adding stuff.  I was going to add some of my secret no-salt seasoning but I managed to resist the urge out of a desire to taste this seasoning as it is  This dish would’ve been fined served just like this on a plate, but you know me, I’ve got to put it into a tortilla.  I used a Trader Joe’s Organic Brown Rice Tortilla (gluten free, baby!) which I warmed slightly in the toaster oven. I also added some avocado, raw sunflower seeds and Trader Jose’s Jalapeno Hot Sauce.

In review, this is a nicely flavored seasoning for tofu scramble worth trying for the ease of just throwing it into the skillet with the tofu for a quick and tasty meal.

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Healthy Hypocrite Tip:  Get to know your local health food store, especially one with bulk bins.  I regularly buy many of my nuts, seeds, beans and grains in bulk when they are on sale.  My local Sprouts Farmers Market store (within walking distance, lucky me!) has a weekly flyer in the mail so I usually look it over to see what produce is in season and on sale along with bulk items.  Items I almost always have on hand are sunflower seeds, almonds, cashews, black beans, garbanzo beans, raisins, dried cranberries, onion, oatmeal, flax seeds, chia seeds, popcorn (great air-popped), lentils, quinoa, nutritional yeast (yay bulk bins!).  I know you might be thinking, what about the farmer’s market?  I do advocate shopping there as well, but you need to have a price baseline so the local store is a good gauge.

Another bonus photo for your viewing pleasure:

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