Homemade Whole Wheat Flour Tortillas

July 20, 2010 by 1 Comment

Oh boy, these are SO good!  After you eat one of these you’ll never ever buy them from the supermarket again!!

Whole Wheat Flour Tortillas

(Print this recipe!)

Ingredients:
1 cup whole wheat flour
1 cup all purpose four
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons canola oil
3/4 cup water (if you want them a little fluffier you can use soy or almond milk instead of the water)

Directions:
Mix together the flours, baking powder, and salt.

Add canola oil and water and stir until a loose ball is formed.

Knead on a floured surface until the dough is firm.

Put the dough in a bowl and cover with a damp towel and let rest for 20 minutes.

Divide dough into 10 balls.  Cover and let rest for 10 more minutes.

Roll out each ball on a floured surface with a rolling pin.

Cook each tortilla in a cast iron skillet about 20 seconds on each side.

Devour tortillas!

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Enjoy the tortillas- they’re awesome!

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Texas Style Potato Salad

July 17, 2010 by 1 Comment

This is a super delicious potato salad!  It tastes just like my mom makes, but it’s vegan!  Keep in mind that it’s a TX style potato salad, so it’s mustardy.  If you don’t like a mustardy potato salad, well then just get the hell out of Texas ya pansy!  😉

 

Texas Style Potato Salad

Ingredients:
2 1/2 pounds Russet potatoes, cubed
1/2 of a small yellow onion, finely chopped
3 Tablespoons chopped pimento, drained
3 Tablespoons dill pickle relish
1/3 cup vegan mayonnaise (I like Vegenaise)
1/3 cup yellow mustard
salt and pepper

Directions:
Boil potatoes until just tender (about 10 mins).  Drain potatoes and cool.  Meanwhile combine onion, pimento, relish, mayonnaise, and mustard in a bowl.  Pour mixture over potatoes and stir gently to combine.  Season with salt and pepper to taste.  Tastes best if refrigerated for a few hrs before serving.

 

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Enjoy!

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Legumes, sweet legumes!

July 16, 2010 by Leave a Comment

I looove beans!  I’ve done a post about beans before but it was a bit on the silly side, so I decided to do another one with more facts and less playing around (well, maybe just a little playing around).

Not only do legumes provide you with protein and fiber, but they are also a great source of complex carbohydrates, along with B vitamins, iron, and phytonutrients.  They also promote a healthy digestive tract, may reduce your risk of some types of cancer and can help control diabetes and maintain healthy blood glucose levels.

So, what is a legume?

A legume is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants.  A common name for this type of fruit is a pod.  Some well known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts.  There are several classes of legumes including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure, and timber species.  The kind we eat are grain legumes.  Grain legumes are cultivated for their seeds, and are also called pulses(many other cultures call them pulses instead of beans or legumes like we do). The seeds are used for human and animal consumption or for the production of oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts.

Legumes contain relatively low quantities of the essential amino acid methionine, which makes it an incomplete protein (meaning that it is missing one or more of the essential amino acids).  Is it a big deal that it’s not a complete protein?  NOPE!  As long as you eat a balanced diet that has a variety of different foods you will get plenty of protein in your diet from different sources(yes, even if you are a vegan- but this is a different post for a different time).

So what do you do with them?

look in the recipe section of my blog and you’ll see several recipes!  My favorites are Brown Rice and Lentils and Spicy Black Bean Soup!!

any vegetarian or vegan cookbook will have a plethora (don’t you just love that word?!) of recipes that feature legumes!  My favorite is the Old Fashioned Lentil Loaf in The Vegan Table.  Dal is also delicious if you can find a recipe for that!

The easiest way to prepare them are to cook them very simply in a big pot of water with some salt and pepper!  See this post for details on preparing beans! (this post makes me laugh because it was way before I ever thought of becoming a vegan)

 

And that’s all she wrote!!  Have a great one and go eat some beans!!

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Pomegranate Martini

July 16, 2010 by Leave a Comment

Pomegranate Martini (makes 1 drink)

Ingredients:
1 oz vodka
1/2 oz Cointreau orange liquer
3 oz pomegranate juice

Directions:
Combine ingredients with some ice in a shaker and shake away.  Strain into a cocktail glass.  Drink!

 

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Fried Green Tomatoes

July 16, 2010 by Leave a Comment

I picked up some green tomatoes at the Farmer’s Market last weekend, and the first thing I thought when I saw them was fried green tomatoes!!!

The basic recipe for fried green tomatoes is pretty darn simple.  Slice the tomatoes.  Dip in milk or buttermilk, then flour, then egg, then cornmeal.  Fry in some oil.

My conundrum lies in how to make it vegan…  the milk part is easy.  It’s the egg part that is a little more tricky.  I couldn’t decide weather I wanted to replace the egg with flax or try the Ener-G egg substitute.  I decided to go with the flax because flax is super good for you with all its omega-3 deliciousness.

So here’s what I came up with…

Fried Green Tomatoes (vegan style)

Ingredients:
2 or 3 green tomatoes
1/2 cup flour
1/2 cup cornmeal
1/2 cup soymilk or almond milk
2 Tablespoons ground flax + 6 Tablespoons water, whisked together
salt and pepper

Directions:
Line up an assembly line of each of these in bowls: soymilk, flour, flax + water mixture, cornmeal.

Slice your green tomatoes.

Dip them in the soymilk, then coat in flour.  Then into the flax mixture, then the cornmeal.

Then either fry them in a little oil in a cast iron skillet (I used canola oil), or you can can give them a spritz from an olive oil mister and bake them. (next time I will bake them, but this time I wanted to see what they would taste like fried the good old fashioned way.  I’m usually not much of a fryer though- it’s too greasy and too messy for me.)

Sprinkle with a little salt and pepper right after you take them out of the frying pan while they are still hot.

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Serve ‘em up however you like- we’re simple, we like ours with a little ketchup.  But if you are wanting to get a little fancy, I’d say they would be delicious served over some greens with a drizzle of that really delicious aged, syrupy balsamic vinegar!  Ooh, or even over some grits with that same drizzle of balsamic- yum!

 

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