Whole Wheat Tortillas

4 C flour (2 whole wheat, 2 all purpose unbleached, opt)

1 t salt

1.5 t baking powder

1/4 C veggie oil

Water, small increments 

Mix dry then add wet and knead until light and fluffy adding water to get a soft consistency and flour doesn't stick to side of bowl. Lightly flour flat surface and roll out palm size balls until you get a flat circle the width of your hand. You can made them as big or small as you'd like. 

Place tortilla on a heated flat skillet, like a pancake skillet. You'll notice the tortilla will start to bubble slightly after a few seconds. Flip and watch for a couple seconds. 

Asparagus Risotto

This week I'm using up what I have in the pantry and the fridge. The only thing I bought at the store: vegetables and fruit. I try to keep things on hand like stock, spices, oils, canned beans, frozen veggies and various other condiments. So, I figure since I'm getting low on these items it's time to use them up and then go buy more because my favorite thing to to is grocery shop. I have a terrible addiction to the grocery store! I love it more than clothes shopping, and I LOVE to shop for clothes.

Anyway, I've never made risotto before. My husband has always done it (I'll put his recipe up sometime soon) but last night was night two of using what I had and I gave risotto a shot.  

Asparagus Risotto 

Olive oil
2 heaping teaspoons tahini
1 t smoke paprika
1/2 t pepper
1 T oregano
1 T thyme
1 T garlic powder
1/4 C nutritional yeast
1/2 box vegetable stock
1/2 t smoke flavor
1 T apple cider vinegar
3-5 C water
salt, to taste
asparagus
red onion, chopped
1 box risotto of choice


Start out by sauteing the onion in about a tablespoon of olive oil. Cook until tender then add the risotto and toast until golden brown.

Once the risotto is toasted, it's time to add the stock and all the spices. The salt was added to taste. I probably used about 1 tablespoon. Let the stock boil then cover and simmer for 20 minutes. About 10 minutes in mix the risotto with a cup or two of water. The mixture will have started to stick to the bottom of the pot but once the water is added it'll loosen up. Cover again and let it finish simmering on low.

After the 20 minutes are up, you'll need to add more water to get the risotto stuck on the bottom up. The water also starts to become the base for the creaminess. Now add the tahini, nutritional yeast, smoke flavor and vinegar. After mixing, cover once more and keep on low for another 5 to 10 minutes. 

Make sure to keep tasting so you know if you need to add any more salt or various spices. You're also checking the texture to make sure it's fully cooked. You can add more water at this point to get the creaminess to your liking. 

CHOCOLATE!!

I totally gave in to my craving today. It happens. Just wanted to share this with you because it's my favorite! Theo dark chocolate with coconut. Can't get much better. 

Here's to you, Tuesday afternoon! 

Kale Chips

Sunday Night Snack Time

Kale chips and beer go perfectly with a movie! Tonight, it's a double feature.

Terminator 1 and 2

Kale Chips

Kale

Nutritional yeast

Salt

Olive oil

Place kale on baking sheet. If you wash kale right before you use it, let it dry for a few minutes otherwise the water will keep it from getting crispy. Drizzle olive oil all over kale followed by a sprinkling of salt and a generous amount of nutritional yeast. Place in oven under high broil for 5 minutes. Watch carefully! When you notice it start to brown, mix the kale so you can repeat on the other side. You can add more salt and yeast if you'd like before broiling. 

I hope everyone had a great weekend! Enjoy the kale chips. :)

Broccoli, Peas and Almonds

Nothing like clean eating! 

Broccoli, Peas and Almonds With Tahini Lemon Dressing

My veggies of the moment: broccoli and cauliflower. I'm crazy about them! There are too many ways to prepare these pretty veggies and sometimes, eating raw is the way to go.

Broccoli, Peas and Almonds

3 heads of broccoli (you can replace or add cauliflower)

half a bag of frozen peas

red and yellow cherry tomatoes 

1 cup sliced almonds

1 cup dried cranberries

Nothing to it. Throw it in a bowl and mix it up. 

Tahini Lemon Dressing 

2 T tahini

1 T flax seeds or chia seeds, or both

1/2 cup warm water, or less depending on how thick you want the dressing

salt, to taste

2 T nutritional yeast

1 T dill weed

It's easier to mix the tahini and water together first so the tahini melts a little. Then add everything else and mix. Pour over the broccoli salad and there you have it! 

How pretty are these veggies?! 

Roasted Cauliflower and Chickpea Burritos

Roasted Cauliflower and Chickpea Burritos 

So, I was searching the world wide web when I noticed that a lot of people were putting cauliflower and chickpeas together. What a brilliant combination! I decided to give it a go with my own version of roasted cauliflower and chickpea burritos. I made my own guac and homemade tortillas too. Made it even better if you ask me. I can't see myself ever buying tortillas from the store again! 

Roasted Veggies

1 head of cauliflower

1 can garbanzo beans

half a bag of frozen corn

Turmeric, to taste

Garlic powder, to taste

salt and pepper 

Heat oven to 400'. On a piece of parchment, spread the cauliflower pieces, corn and beans. Sprinkle a generous amount of turmeric, garlic powder and pepper. I only added a little salt. Bake for 15 min, give or take, or until golden brown. I like my veggies a little al dente so I normally stop baking and turn the broiler on high for the last few minutes.

Guacamole 

2 ripe avocados 

half red onion, chopped

cherry tomatoes, cut in 4's 

half a lime

salt, to taste

Nothing to this one. Throw it all in a bowl and mash with a fork until you get desired texture. I like it more on the chunky side.

Tortillas 

2 cups whole wheat flour

1.5 T baking powder

1 t salt

1/4 cup veggie oil 

Water, add in small increments until dough consistency 

Combine all the dry ingredients in a large mixing bowl and mix. I use a fork to separate all the clumps of flour. Then add the veggie oil. At this point I still use a spoon to make sure I get all the flour off the sides of the bowl. Start adding water until clumps form. Now start mixing with your hand. Add water slowly as needed but you want to make sure you don't make a watery dough mix. When you have a nice consistency, take a small palm size piece and place it on a flat, lightly floured surface. Start rolling out the dough until you have a flat oval piece. Take off the roller and place it horizontally on your flat surface and roll once more until you have a circle. Or something that at least resembles a circle. You can make them as large or as small as you'd like. 

Place your rolled out dough on a hot flat cook surface like a pancake griddle, which is what I use. When you notice little bubbles forming it's time to flip. Keep an eye on the other side making sure not to burn it. Maybe 30 seconds.

And there you have it! I add some hot sauce too. No too bad, huh? Tell me what you think! Try it out and I'm always open for suggestions :)

Dinner, anyone?

Finally! Happy first day of my vegan blog. My name is Alex and yes, I am a vegan. I stopped eating meat in 2008 and I've been vegan for 3 years now. It's taken a while to start this due to some, as my dad would say, "user errors". But, it's up and I'm thrilled to share this with everyone. For my friends and family that have been asking about recipes, this is for you! And for everyone out there both vegan and not, I couldn't be more excited to share with you all I've learned, messed up and created.  Can't wait to post my first recipe for y'all to enjoy. 

Love, Alex