Homemade Whole Wheat Tortillas & Quinoa Taco Filling

I love fresh tortillas! I don't love the processed flour in them. When a friend of mine gave me a recipe for tortillas, I knew I had to try making them with whole grain flour. Here is the fruit of my effort.... soft, wholesome tortillas!

1 3/4 cup whole white wheat flour or whole wheat pastry flour (teff or almond flour might also be an option here for my gluten free people)
1/4 tsp yeast
Pinch of raw sugar (to activate the yeast; they eat it, not you!)
3/4 tsp salt
1 Tbsp coconut oil (optional)
1/2 cup hot water (about 105 degrees)

Whisk flour, yeast, sugar, and salt together in a bowl. Cut in shortening or coconut oil with a pastry blender or by crisscrossing two knives. Add water and stir well until it begins forming a clump of dough. Turn onto well floured surface and knead for a few minutes until it forms a nice soft, smooth dough. Let rest for 15-20 minutes. Cut dough into 8 pieces and flatten in a tortilla press, or roll out very thin with a dough pin.You should be able to see light through it. Cook on a griddle pan or cast iron pan heated on medium heat for about 30 seconds to 1 minute on each side. put in tortilla container or under a towel to keep warm until serving.

Quinoa is a superfood, a source of complete protein, is rich in iron and fiber, and is extremely versatile. I use heirloom red quinoa here as a ground beef replacement for tacos!

1 cup heirloom red quinoa
2 cups water
2 tsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1/2 tsp paprika

Cooked method: Bring the 2 cups of water to a boil. Add quinoa and seasonings and cook on medium low heat for 15 minutes or until qunioa is soft and all water is gone. You may need to add a bit more water if the qunioa isn't as soft as you'd like after the water is gone.

Sprouted method: Combine all ingredients in a bowl and stir well. Let stand overnight, or until all water is absorbed.

Lazy Lasagna

I love to cook, but I'm all for fast and easy! A notoriously unhealthy comfort food gets a healthy, time-saving makeover!

1 jar of Classico roasted garlic marinara sauce, your favorite jarred marinara, or homemade

1 box whole grain lasagna noodles (I prefer brown rice lasagna noodles)

1 lb. water packed firm tofu, drained and soaked in warm water for a few minutes

3/4 cup vegan mayonnaise (I use Just Mayo Garlic flavor, found at walmart)

1-2 tsp onion powder

1-2 tsp garlic powder (you can also use fresh pressed garlic)

1/2 tsp salt

1 small pkg. baby mushrooms (optional; you could use your favorite veggies here)

1 bunch Swiss chard, kale, spinach, turnip greens, collard greens, beet greens, or your favorite green, stems removed if necessary and cut into bite size squares

1 bag Daiya mozzarella flavor vegan cheese, or 1 cup fresh mozzarella, shredded

Cook lasagna noodles according to box directions, being careful not to overcook them. Drain and rinse with cold water. While noodles are cooking, mash tofu with vegan mayo, garlic powder, onion powder, and salt. Layer the lasagna this way, starting at the bottom of the pan: sauce, noodles, tofu, mushrooms or other veggies (if using), greens of choice, cheese (optional on this level), noodles, sauce, tofu, mushrooms or veggies, greens of choice, cheese, noodles, sauce, cheese. Bake at 350 for 30 minutes or until cheese on top is melted. Enjoy!

Rustic Rosemary Potato

This is a favorite! This is a brothy potato soup, not creamy, so it doesn't require blending or adding milk of any kind. It tastes best with fresh rosemary, but you can use dry if you can find fresh. You can find fresh rosemary in various places depending on where you live: Walmart or other chain grocers, local grocery stores, farmers markets, health food stores, or your garden!

1 large onion, diced
3 cloves garlic, minced
1/2 a bunch of celery, sliced
1 red bell pepper, diced
10 cups potatoes, cubed
8-10 cups water (depending on how chunky you want it)
1/4 cup chicken style seasoning, then more to taste if desired
1/4 tsp thyme
1/2 tsp sage
1/2 tsp oregano
1/2 tsp cumin
1/2 cup fresh rosemary

Saute onion, garlic, and bell pepper until peppers start to brown a bit. Add potatoes, water, and chicken style seasoning, and bring to a boil. Reduce heat to simmer, and add remaining ingredients. Let simmer for 20 - 30 minutes or until potatoes are soft.

Mushroom Quinoa Vegetable Soup

I got the original recipe for this from the 30 Day Diabetes Miracle Cookbook, but I have made enough changes that it really has my own twist to it. This is a protein rich, nourishing soup that is simple enough to make in 30 minutes, but has complex enough flavors to taste like it took you hours. Enjoy!

1 tsp oil
1/2 cup quinoa
2 1/2 tsp cumin seed or 1 1/2 tsp ground cumin
1 tsp thyme
1 1/4 oregano
1/4 tsp cardamom
1/4 tsp coriander
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 can organic diced tomatoes
1/2 small package of baby mushrooms, chopped or sliced
1 tsp salt, or to taste
7 cups of water, plus 1/4 cup chicken style seasoning (feel free to add more if needed)
1 can beans of your choice
1/4 cup chopped fresh cilantro or parsley

Heat the oil in a large pot over medium heat. Add the quinoa, cumin seed or ground cumin, coriander, and cardamom, and cook for 2 to 3 minutes, stirring constantly. Add the thyme, oregano, onion, bell pepper, garlic, and jalapeno, and stir well. Add the tomatoes, mushrooms, salt, water, chicken style seasoning, and beans, and bring to a boil. Reduce heat, and simmer until the quinoa and mushrooms are soft, about 20 minutes. Remove from heat, stir in cilantro or parsley, and serve.

Chunky Chili and Grandma's Crockpot Beans

This warming chili has no gluten, no funky fake meats, and no spice - so if you like it spicy add your own! It's kid tested and approved by one of the pickiest eaters I know: my 3 year old! The crockpot beans are my grandma's time-tested recipe, with a couple of additions by my mother and me. Enjoy!

Chunky Chili
4 cups Grandma's Crockpot Beans ( you may used canned if you are making this spur of the moment, just add 2 cans of beans, and the spices listed for the bean recipe)
3 cups soy curls, broken or crushed into desired sizes
2 1/4 cup water
2 1/2 Tbsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1 medium onion, diced
2-4 large cloves garlic, minced
1 - 2 cans organic diced or fire roasted tomatoes
1 4-oz. can green chilies
1/4 tsp coriander

Combine beans, soy curls, water, and beef style seasoning in a large pot. Bring to a boil. Meanwhile, saute onions and garlic on medium heat until onions are clear, adding the cumin to the last couple minutes of cooking. Add onions and garlic to large pot. Add remaining ingredients and stir well. Let simmer for 10-15 minutes.

Grandma's Crockpot Beans
2 cups dry beans of your choice, soaked overnight or up to 36 hours, and rinsed (if soaking longer than overnight, it is recommended to change the water at least once)
4 - 5 cups water (enough to cover in your crockpot by about 1/2 inch)
2 Tbsp paprika
1 Tbsp onion powder
2 tsp salt
2 tsp all purpose seasoning, or herb blend of your choice
1 tsp cumin

Combine all ingredients in your crockpot and stir well. Cook on high until beans are soft, approximately 5 hours. Cooking time will vary based on several factors.

Baked Elegant Oatmeal

4 cups berries or sliced peaches
3 cups rolled oats
1 can original coconut milk
1 1/4 cup dairy free milk (I prefer almond)
2 tsp vanilla
1 tsp salt
1/2 cup frozen juice concentrate (white grape works best) or 3 Tbsp honey
3/4 cup shredded unsweetened coconut
1/3 cup nuts (pecans or walnuts work best)
6 Tbsp date sugar

Spread out fruit on the bottom of a 9x13 glass baking dish. Sprinkle oats on top. Mix milks, vanilla, salt, and juice concentrate in a blender or with a whisk. Make sure there are no clumps if using a whisk. Pour this mixture over the oats and fruit. Combine shredded coconut, nuts, and date sugar in a bowl, and mix well. Sprinkle evenly on top. Bake at 350 degrees F for 45 minutes. Remove from oven and let sit for 15 minutes to let the oatmeal set.

"Chicken" Tortilla Soup

1 large onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, minced
1/2 tsp cumin
1 tsp paprika
1 32-oz. can fire-roasted tomatoes
4 6-in organic corn tortillas, cut into strips
3 Tbsp chopped fresh cilantro
1 cup soy curls
2 Tbsp chicken style seasoning
Dairy free sour cream, plain yogurt, and/or cheese, for topping (optional)

Heat a large pot over medium heat. Add onion, and saute until soft, stirring occasionally. Add garlic, cumin, and paprika and saute 1 minute more. Add tomatoes, soy curls, chicken style seasoning, 2 cups water (add more if you want it thinner), and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces. Stir in cilantro. Top with desired toppings.