The Happy Go Lucky Vegan

Book Review: Vegan Cooking For Carnivores

2012-05-24T11:24:00.001-07:00

You guys. I think I may have discovered one of my favorite cooking books ever. And it's not just because Ellen is affiliated with the book (I LOVE Ellen!). It's mostly because Roberto Martin gives us something different from what we normally see in vegan cookbooks. It's packed full (125 of them to be exact) of recipes that could please just about anyone: carnivores, vegans, carnivores flirting with becoming vegan... everyone! What's unique about this personal chef is that he is not a trained vegan chef. But much like when my husband was asked to work as an engineer for a dog company, and he had never owned a dog -- his lack of experience forced him to completely think outside the box. Similarly, when Ellen and Portia asked Martin to prepare vegan meals, Martin had to become resourceful...and very clever. The result of his creativity is well... exceptionally delicious!

Some of his standout dishes are Southern Fried Chick'n, Banana Oatmeal Pancakes, Avocado Reuben, Beluga Lentil Caviar, and Chocolate Cheesecake. Even if you've had vegan versions of these little delights in the past, I can almost guarantee Martin's version has a clever trick you've never tried before. Take for example, his Southern Fried Chick'n. To make the chicken as satisfying (and kind) as possible, Martin shows a detailed instructional on creating "chicken skin" by rolling Gardein seitan in a rice paper wrapper. Frying it creates a comparable flavor to the real deal. Although I've made my own seitan in the past -- I think we all can attest that finding recipes that use ready made Gardein products are a total score. No?

Living in the Southwest, I opted to try the Fajita Quesadillas. I love the addition of the avocados, bell peppers, onions and zucchini to the traditional plain cheese quesadillas I normally serve up. The recipe also recommends a delicious Chipotle Cream -- which went perfectly with these quesadillas, but could also make burritos and nachos taste extra yummy.

I'm really looking forward to diving into the other recipes -- especially this summer when I should have more time to get adventurous. The gorgeous pictures alone by award-winning food photographer Quentin Bacon should have me a cooking fool for my family, or when our meat-eating friends stop by for dinner.

Flavorful Moroccan Flavors In Under 30 Minutes

2012-05-16T16:47:00.001-07:00

Is it just me, or does food taste better when it's guaranteed ready in under 30 minutes? I suspect I'm not the only one, as I have a feeling there are plenty of us with a few balls up in the air. I like to save more intricate meals like this Sexy Beet Ravioli for the weekend, when I have some time to pour over a good recipe. Yet, on the weekdays when I'm craving something delicious in a hurry - I opt for recipes like these. I've discovered that keeping a variety of spices handy in my cupboard give me the opportunity to make a variety of meals - and this Moroccan inspired dish is no exception.

Having devoured a few Indian meals in my day, the rich spices and chickpeas reminded me of some fantastic Indian specialties like chana masala. But what makes this dish unique are the bright flavors coming from the cinnamon and ginger. It's also not cooked down like what we traditionally find in an Indian meal. Rather, vegetables are still crisp and colorful, and full of nutrients and delicious flavor. Since my flare for spicy food has dwindled recently (I might have gotten a little carried away since marrying my husband), I'm favoring these meals full of flavorful spices that don't have me running for the nearest water faucet. (But if you're not a wimp, simply add some chili powder).

P.S. ~ My favorite Chickpea and Herbed Dumpling Soup

Savory Moroccan Chickpeas

Serves 3-4

1 can chickpeas, drained and rinsed

1 1/2 cup water

1 cinnamon stick

1/2 yellow onion, diced

2-3 carrots, chopped

1 celery, chopped

1" piece ginger, minced

2 tomatoes, diced

Spices:

1/2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon sweet paprika

1 pinch cinnamon

salt to taste

Method: If you plan on serving this with rice, quinoa or cous cous, prepare that now. Meanwhile, heat the chickpeas, 1/2 cup water and cinnamon stick in a medium sauce pan for 10-15 minutes, or until fragrant.

In a large skillet, saute the onions, carrots and celery. I like to add the onion first, allow them to sweat, and add the carrots and celery with another pinch of salt. Once the vegetables are tender (3-4 minutes), drain the chickpeas and add them to the mirepoix. Stir in the ginger, and add the spice mix. Pour in the remaining cup of water, and allow the water to boil down. The last few minutes of cooking, stir in the tomatoes. Serve warm over rice, quinoa or cous cous.

Style Sunday: Feeling Blue

2012-05-13T19:14:00.002-07:00

Style Details ~ Blouse: TJ Maxx, Shorts: Express circa 2009, Shoes: Payless, Earrings: my 1 year anniversary gift, aren't they lovely?

I'm missing my mom today on Mother's Day. Which makes the blue I'm wearing somewhat apropos, as I can't help but feel a bit blue without her here. My lucky sister got to have her all to herself in California today -- but I'll be sure to snag her next Mother's day. Or better yet, when we all can manage to live in the same state, the whole family can enjoy her company.

Happy Mother's Day, mom. I love you!

P.S. ~ Did you catch the last Style Sunday?

Cauliflower Crust Pizza, New and Improved!

2012-05-10T13:00:00.000-07:00

I blogged about this Cauliflower Crust recipe way back in December, when I was just dipping my toes into the blogging world. Since then, it has become the most popular recipe on my blog. Readers loved the simple ingredients, as well as a tasty prospect for more gluten-free, nutrient packed fare. I loved all of those things too, and found that the pizza, flavor wise, met all of my expectations. But there was one pressing issue. The crust crumbled just as easily as making it. It just didn't crisp up like a traditional crust. And if you're like me, I like a little crunch -- especially on the ends. For months, I became damned and determined to recreate this crust, and began filing away some ideas in my imagination. I even tried out a few, and found that like so many other foods in this good world, cheese made it better.

You'll find that adding cheese to the crust ingredients makes it much more durable than the original recipe. The ends also become delightfully crispy, much like the pizza crusts we grew up on. The cheese browns nicely on the bottom, forming a nice layer that's easy to pick up, and slice your fork through. Is it just like a traditional pizza? Well... you do remember the crust is largely made up of cauliflower right? So I'll admit, it's not perfect, and you may find a bite or two requires a fork. Yet the addition of cheese has made it quite a bit more satisfying, especially for those that love the crust as much as the cheese and toppings (that would be me).

Who else will give this a try?! It's totally worth it.

P.S. ~ My other favorite gluten-free pizza recipe.

Cauliflower Crust Pizza

1 medium sized cauliflower, chopped

2 flax eggs

2 cup Daiya Mozzarella Cheese

1/2 cup almond meal

1 teaspoon oregano

large pinch sea salt

*Well-greased parchment paper for easy, non-stick clean up

Method: Preheat the oven to 350 degrees F. In a blender or food processor, add the chopped cauliflower and pulse until the cauliflower appears "riced."

Pour the rice cauliflower to a large bowl, and add the flax eggs, Daiya Mozzarella Cheese, almond meal, salt and oregano.

Using your hands, combine all ingredients and form into a large ball. Transfer the cauliflower ball to well greased parchment paper. Using your hands, press down the dough to 1/4 - 1/2 inch thick, and until you have the pizza shape you desire.

Transfer the parchment paper and pizza dough to a baking tray or pizza stone, and bake for 20- 25 minutes, or until it's just turning a golden color. Remove from the oven, spread on a zippy tomato sauce or a rich basil pesto, along with cheese or any toppings you love, and bake for an additional 8 - 10 minutes. The greased parchment paper should allow you to remove the crust without muss or fuss. Slice and serve immediately.

Guest Post: Probiotics In Day Care Centers

2012-05-08T12:03:00.002-07:00

Friends -- Dr. Challa has some interesting insights on giving probiotics to children for preventing illnesses at daycare centers (little germ factories!). Of course, non-dairy probiotics are recommended. What are your thoughts on this topic?

Keeping your child healthy at day care can prove tricky at times. With a group of children playing and eating together for several hours, your child is bound to come into contact with some bad bacteria that can make him or her sick. According to the hygiene hypothesis, children who are exposed to a variety of bacterial and viral infections, or have older siblings, are more likely to have stronger immune systems as they build tolerance for certain types of bad bacteria.

Adding Probiotics to the Diet

To make sure your little one has optimal protection, try incorporating probiotics into his or her diet. Through various studies, we’ve learned certain strains of good bacteria are best for children’s immunity, such as:

· Bifidobacterium bifidum

· Bifidobacterium lactis

· Lactobacillus acidophilus

· Lactobacillus reuteri

· Lactobacillus rhamnosus GG

· Saccharomyces boulardii (probiotic yeast)

If you’re looking to give your child probiotics, be sure to read the labels on any kids’ chewables or drink mixes to see if any of these good bacteria are listed in the ingredients.

Another great way to introduce probiotics into your child’s diet is through natural foods found primarily in certain fermented products. While supplements give you larger doses of probiotics in one dose, natural foods are still a great way to boost your child’s immune system.

Several studies show that probiotics benefit children in day care centers in the following ways:

1 *Infants fed a formula supplemented with L. reuteri or B. lactis had fewer and shorter episodes of diarrhea.

2 *Lactobacillus GG may reduce respiratory infections and their severity in children in day care.

3 * Children who consumed probiotics experienced a reduction in the incidence of common ailments that included sinusitis, flu, diarrhea and ear infections.

Don’t Forget the Prebiotics

Prebiotics are also available in certain supplements and a variety of foods. Prebiotics, as opposed to probiotics, are fibers that help your body break down other foods and eliminate the waste. These include bananas, onions, asparagus, garlic, legumes, whole grains and seeds.

For a total listing of what to pack in your kid’s lunch box, check out Probiotics For Dummies (available now). Chapter 12 provides 20-plus probiotic and prebiotic recipes to use in your own kitchen.

Bacteria to Avoid

While bad bacteria still abounds no matter what the environment, there are at least a couple of them to truly avoid if you have a child in a day care center.

Escherichia Coli – Usually referred to as E. coli, this bacteria can be found in contaminated food or water. Young children, as well as older adults, are at a higher risk of complications due to E. coli, even life-threatening issues such as kidney failure.

Common sources of food contaminated with E. coli include: fresh produce (water used to irrigate crops can be contaminated), ground beef or raw milk.

Shigella – Most common in children ages two to four, this bacteria causes bloody stools and diarrhea and can be contracted through contaminated food or beverages, swimming in contaminated water or coming into direct contact with feces.

When changing diapers or helping toddlers with toilet training, it is crucial to practice good hand-washing techniques! Please Note: Always consult your physician before adding a supplement — including probiotics — to your or your child’s diet.

The final way to protect your child from bad bacteria is to protect yourself as well. Taking probiotics will help you reach optimal health and boost your immune system, decreasing your chances of spreading diseases to your little one. I recommend the gourmet probiotic Probulin. Use promo code “Challa” on your order to receive 25 percent off at http://www.probulin.com/.

Dr. Shekhar Challa is a board certified Gastroenterologist, Co-producer of probiotic video game Microwarriors: The Battle Within, and author of the new book Probiotics for Dummies. www.drchalla.com.

A Cinco De Mayo Guacamole Bar!

2012-05-02T15:28:00.000-07:00

Cinco De Mayo is coming up soon (well, in 3 days to be exact), and I'm already salivating just thinking about the delicious Mexican food possibilities. It only comes once a year, but I like to celebrate at least three times a day. Being so close to the Mexican border, we get some killer Mexican food restaurants around here. In fact, I used to work at one while in college, and had some mad salsa slingin' skills at one point. Yet now that I get to relax at home on the big day, I enjoy making our food family style so that everyone can join in on the fun and add their own unique twist to their plate.

The Guacamole Bar is just perfect for a family meal, or for guests to pile their tortilla chip high with their own combination of toppers. The guacamole should be prepared a few minutes before guests arrive or when the family is ready to eat so that it stays fresh tasting. However, the Roasted Corn Salsa with Pickled Peppers, Toasted Pumpkin Seeds with Sea Salt and Tempeh Bacon can be prepared before hand. Provide some extra dippers on the side like vegan sour cream and a variety of salsa; and you'll find that the whole crowd will love this unique Cinco De Mayo feast!

P.S. ~ my other must haves for Cinco De Mayo are these whole wheat cilantro tortillas, and It's Being Green Enchiladas for the main course.

Cinco De Mayo Guacamole Bar

Serves approximately 5-10

Roasted Garlic and Mint Guacamole (recipe below)

1-2 large bags of organic corn tortilla chips

Toppers:

*Crumbled Smokey Tempeh (store bought or make your own)

*Roasted Corn Salsa (recipe below)

*Toasted Pumpkin Seeds with Sea Salt (recipe below)

*A variety of salsa

*Vegan sour cream (optional)

Roasted Garlic and Mint Guacamole

6 ripe avocados, pits and shell removed

5-6 cloves of garlic

2 teaspoons cilantro, minced

1 teaspoon mint, minced

sea salt and lime juice to taste

Method: Heat a small skillet to medium high. With the garlic wrapper still attached, roast the garlic so that each side is charred. Remove wrappers and mince the garlic. In a large bowl, use two large spoons to mash the avocados, cilantro, garlic, mint, sea salt and lime juice until creamy yet still a little chunky (guacamole is great with some texture).

Roasted Corn Salsa With Pickled Peppers

1 cup frozen or regular corn

3-4 pickled chiles or peppers, chopped

2 teaspoons cilantro, minced

sea salt to taste

Method: Add the corn to a large skillet heated to medium high (if using frozen corn, thaw first). Space the corn out evenly and DO NOT move them. Sorry to shout here, but it's important that the corn becomes roasted by staying still. Once roasted on one side, stir the corn and allow it to roast on the other side. Once finished, add in the pickled peppers, cilantro and sea salt.

Toasted Pumpkin Seeds With Sea Salt

1 cup raw pumpkin seeds

oil for drizzling

sea salt to taste

cumin (optional)

Method: Combine the pumpkin seeds in a medium bowl, and drizzle a little olive oil and sea salt . Mix well, and toast for 5-7 minutes, or until golden in a conventional or traditional oven.

*Serve the guacamole, chips and toppers in varying bright colored bowls to give a feel of a Mexican fiesta! All toppers can be served at room temperature.

Style Sunday (On Monday... Again!)

2012-04-30T20:08:00.001-07:00

Style Details ~ Blouse: H&M, Skirt: Ruche, Shoes: TJ Maxx, Owl Necklace: thrifted

Sally doesn't like to miss a chance being featured on Style Sundays. She hurled herself right at me as I was striking a pose. I'm surprised she's not still sleeping off our camping trip, because if I were an 11 year old pup, I'd be snoozing atop my pillowy throne. In truth, that's exactly what I was doing when I arrived home from our camping trip on Sunday. I love the great outdoors -- yet two continuous nights of sleeping on some odd shaped rocks and twigs does not fair well for my beauty sleep. So please pardon the tired eyes, as well as the late post (again!)

P.S. ~ Find out why I was late with the last Style Sunday post...eeks!

Giveaway Friday!

2012-04-27T10:31:00.001-07:00

I am so excited to offer this book as a giveaway this week. When reading most vegan related books, the authors typically write with the assumption that their readers are already fairly knowledgeable vegans. That's what makes this book so special! It's really for all of us -- vegans, vegetarians, and those who aspire to eat more healthfully and/or adopt a vegan diet. It's not filled with nutritional information (although I can suggest books that do, just email me) -- rather, it explains how a regular person can adopt a vegan diet in the real world of budgets, schedules, families, a social life, etc.

The author, Victoria Moran and her daughter Adair write the book without any traces of judgement, and with plenty of warmth and humor. It's no wonder Victoria is also a renowned public speaker and popular health coach! It's apparent that both Moran's have a commitment to compassion and honesty -- and they make it clear that setbacks happen; while offering tips, guidance and encouragement along the way.

Along with 40 short chapters, each with a delicious and simple vegan recipe, (including a killer "Cheapish Chili" and "Uptown Pizza"!), the following topics are also addressed:

*Finding what being healthy and/or vegan means to you as an individual (baby steps encouraged!)

*How to save money while eating plant based foods

*How a vegan diet makes a difference for animals and Mama Earth!

*Why veganism should not be considered a "diet"

*Compassionate fashion and beauty tips

*How to identify sneaky non-vegan ingredients in all foods (even cocktails)

*How to meet other vegans in your neck of town

*Most importantly -- how to eat more compassionately in the real world -- dating, raising kids, traveling, eating out, at a bar and having a social life with meat eaters.

It's all in there! So who wants to win this ah-mazing book? For a chance to win, leave a comment below. I'll randomly choose a winner on Sunday night at 9 p.m. Good luck! xoxo

Sexy Beet Ravioli

2012-04-25T15:12:00.000-07:00

I once heard beets described as "sexy," and I never really got it until I made this ravioli. As much as I love ravioli of all kinds (spinach, wild mushrooms, and pumpkin to name a few), there's something decadent about biting into ravioli filled with mouth watering roasted beets that boast a sultry crimson color. I found myself swooning with each bite, as the subtly sweet roasted beets with cashew cheese paired with the garlicky walnut butter sauce gives this dish a nice savory and sweet flavor. If you're not experienced with making your own pasta -- it's much easier than you imagine! I discovered that you don't have to be iron chef Mario Batali to make pillowy-soft pasta, plus this version is made with whole grain goodness.

I've been coveting this pasta machine for months, yet it's hard to reason purchasing another cooking appliance when I was told our kitchen cabinets are stuffed to the brim with fondu pots and popcorn makers that I ignore (bah!). Besides, true Italian mamas dont need a fancy, shmancy machine to make some killer pasta. And since I do have a distant great, great aunt from Italy, I didn't need one either (you're also welcome to use this mantra if courage is what you're lacking). I used a rolling pin and Aretha Franklin Pandora to make my ravioli dough, and it worked out just fine. But if by chance my handsome and clever husband is reading this -- we really do have some additional storage above the refrigerator. Just saying.

This dish is perfect for any special occasion, especially those in the romantic variety. I can't wait to make these again for our 1 year wedding anniversary that's just around the corner. Or any occasion that calls for some romance (I can reason occasions like these any day!)

P.S. ~ My favorite Spaghetti With Leeks, Peas and Pesto

Beet And Cashew Cheese Ravioli with Garlic Walnut Butter

Makes 12-15 raviolis, and serves 3-4

Ravioli Dough:

1 cup whole wheat pasty flour

2 cups semolina flour

1 teaspoon sea salt

2 tablespoons olive oil

1 cup warm non-dairy milk

Filling:

1 cup cashews, soaked for at least 1 hour

1/4 cup water

1/2 teaspoon sea salt

1 teaspoon nutritional yeast

1 beet, roasted for 1 hour and cubed

Garlic Walnut Butter

4 tablespoons Earth Balance butter

4 cloves garlic, halved

2/3 cup chopped walnuts

Basil to garnish

Method: Preheat your oven to 425 degrees F. and roast 1 beet wrapped in foil for 1 hour. If you haven't already soaked your cashews, soak them now in water for at least 1 hour. To make the dough, whisk together the flours and salt in a large bowl or a clean surface. Form a well in the center, and pour oil and the 1 cup warm milk.

Use your hands and knead for approximately 10 minutes, or until the dough can form a ball without being sticky. Cover with plastic wrap and set aside. Next, using a food processor or blender, puree all of the filling ingredients until spoonable and crimson.

Roll the dough out as flat as possible, or use a pasta machine. Using a sharp edge (I used a pizza roller), cut a large rectangle out of the dough and save the ends for more ravioli. Spoon the beet and cashew cheese mixture onto the edge of the rectangle, leaving about an inch between each dollop. Cut into sections, and wet the edges using water and your finger. Fold the end over the filling to create a pocket.

Using your hands or a fork, press the ends on all four edges. Once most ravioli are formed, heat a large pot of water to high, and finish the raviolis. Add 1 teaspoon of salt to the boiling water, and drop the ravioli in 2-4 at a time (to prevent them from sticking together).

When the ravioli begins to float (usually within 2-3 minutes), remove the ravioli with a slotten spoon and drain. I brush each gently with a little oil to prevent sticking with the other finished ravioli. Make the sauce by heating a medium skillet to medium high. Drop in the butter until it melts, and add the garlic. Once the garlic turns golden brown, add the walnuts. Saute the walnuts for 2-3 minutes. Drizzle the Garlic Walnut Butter Sauce over the ravioli and garnish with chopped basil. Serve warm.

Style Sunday (On Monday)

2012-04-23T10:33:00.001-07:00

Style Details ~ Blouse: Ruche, Capris: H&M, Flats: Payless, Necklace: Thrifted

I have all good intentions of posting Style Sundays on its designated day (that would be Sunday). But stuff sometimes comes up, and by "stuff" I mean going out for a drink or two with some old college friends, which after some memory sharing turns into more than a drink or two (and I start referring to them as "drinky-poos") and the entire next day is spent in pajamas watching Gilmore Girls reruns. But my own mistake of thinking I was in college again is a somewhat embarrassing excuse. Like when the sassy Brazilian I used to work with called in sick due to alcohol poisoning. Perhaps some "illnesses" we shouldn't admit to. So next time I'll just end with "stuff came up" and let then you guess what that entails...

On a side note, isn't this mint green blouse lovely? Ruche has got to be my new favorite online store. In fact, this polka dot number should be arriving any day now! Have you shopped their ever?

P.S. ~ Mint Pants and Stripes

Beanfields Gluten-Free/Vegan Chips Giveaway!!

2012-04-20T11:59:00.000-07:00

Man, oh man. Was I jumping up and down when these bags of deliciousness landed on my doorstep. At first glance, they may look like a traditional chip. The kind of chip I used to devour in the school's cafeteria next to my chocolate milk and slice of pizza without batting an eyelash. Now that I'm still a kid masquerading as a grown adult, I still get some mad cravings for the ignorance is bliss days of my hand in a large bag of Doritos...

But my closer to 30 than 19 part of my brain thinks "ick" when I begin ruminating about the GMO's, artificial flavoring and corn based chips I used to love. This is what makes Beanfield's chips kind of amazing: they are vegan, gluten-free, allergy friendly, contain no GMO's and made with natural ingredients.... and are ridiculously addictive and delicious. They are the kind of chip that makes you feel like you're getting away with something....only to realize that the the ingredients consist of just beans, rice, oils and seasonings. Talk about evolving the chip. Keep your eyes peeled for the 4 other equally amazing flavors: Naturally Unsalted, Sea Salt, Sea Salt and Pepper, and Pico De Gallo (close 2nd favorite). VegNews even enthusiastically declared these chips "the vegan answer to Doritos!" And I completely agree. Thanks Beanfields!!

Without further ado, who's ready to win 3 large bags of these mouthwatering snacks?

To enter the giveaway simply leave a comment below. A winner will be selected on Sunday night at 9 p.m. Good luck!

My Favorite "Gouter:" Coconut Zucchini Bread

2012-04-19T15:08:00.000-07:00

After a honeymoon watching carefree French gamines strolling the streets, baguette and shopping bags in hand, I decided that becoming a little more French was a lovely idea. Style wise, I channel Audrey Tatou and scenes from Chocolat, and come up with outfits like this. But what about food? I don't see myself dining on Beef Bourguignone any time soon (I suppose the whole vegan thing makes eating it very je ne sais quoi).

Have you heard of the "Gouter" experience?. It's mostly for children and guests to the house, but I have to ask, don't I count?' Le Gouter is a "taste" of something sweet and decadent a few hours before dinner. Doesn't that sound so elegant? Because the French do not snack (c'est tres mal!), they have Le Gouter to not spoil their dinner and to keep hunger at bay. Mind you, this does not mean 3 slices of Coconut Zucchini Bread -- although, I found it difficult to have a mere "taste" of this delicious bread with a slight crunch. The semolina flour gives this whole grain bread an airy texture, and the maple syrup, applesauce banana and coconut are wonderfully sweet additions.

Try warming this up and spreading Earth Balance and a little maple syrup or honey on top. And this will become your favorite gouter, or any other excuse to have a piece.

I have to ask, do you think Le Gouter is a good idea for a pre-dinner snack?

P.S. ~ Carrot Bread French Toast

Coconut Zucchini Bread

Makes 1 loaf

1 1/2 cups whole wheat flour

1 1/2 cups semolina flour

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 1/2 teaspoons cinnamon

1 banana, mashed

1/2 cup unsweetened applesauce

1/2 cup olive oil

1 teaspoon vanilla

3/4 cup maple syrup or brown rice syrup

1/2 cup shredded coconut

1 medium zucchini, shredded

1/4 cup walnuts (optional)

Method: Preheat the oven to 350 degrees F., and lightly flour a bread baking pan. In a large bowl, whisk together the flours, baking powder, salt and cinnamon. In a medium bowl, combine the mashed banana, applesauce, olive oil, vanilla and syrup. Pour the wet ingredients in the dry ingredients, and fold in the zucchini, shredded coconut and walnuts (if using).

Pour the batter into the baking pan and bake for 1 hour. Allow to cool for 10-15 minutes. Serve with coffee or tea.

Celebrating Spring With Roasted Asparagus And Fennel

2012-04-18T13:47:00.003-07:00

You know when I have Spring window decorations from Walgreens (those slightly tacky jelly stick ons) and I'm snapping picture of baby birds (picture below!) that I'm all too eager for Spring weather to get here. I will ignore the back of my mind reminding me that it will be 100+ degrees soon, and that I love scarves and butternut squash. All because Spring reminds me of jaunting by the pool, flipping bean burgers and a sipping a good margarita. Plus, devouring bright green vegetables and finding fresh ways to prepare them is all part of the new season's adventure.

Am I the only one that forgets about asparagus when it's in season? Maybe it's because I grew up on steamed asparagus, which always had me feeling like a goat, chewing on the same piece over and over while looking around aimlessly (sorry mom). I find that roasting the asparagus takes out the chewy texture, and brings a nice crispness and flavor. Paired with the bright flavors of fennel, and I may or may not have had a margarita and pinned the perfect poolside barbecue bathing suit. This dish can be ready in under 30 minutes, and just bursting with flavor! They would be a perfect side dish to these Black Bean and Roasted Sweet Potato Burgers, don't you think?

P.S. ~ My favorite Asparagus Tomato Frittata

Roasted Asparagus With Fennel
Serves 3-4

1 large bunch of asparagus, stems trimmed
1 bulb fennel, cut into thin slices
Olive oil for drizzling
Sea salt and pepper
1/2 teaspoon Herbes de Provence
1/4 cup chopped almonds, toasted

Method: Preheat oven to 400 degrees F. In a large bowl, combine the asparagus and fennel, and drizzle olive oil until coated well. Grind in your Herbes de Provence as well as some salt and pepper, and transfer to a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the asparagus is tender and the fennel is golden. Sprinkle the toasted almonds on top, and serve warm.

P.P.S. ~ How cute are these little guys? I found them this morning in our hanging flower basket. Mama is back and making sure I stay far away, but I was able to snap these photos while she was out. Go Spring!

Flavorful Strudels, Perfect For Dinner Or Appetizers

2012-04-11T12:05:00.000-07:00

In my teens, I used to leaf through the pages of Grandma's recipe book, From Noodles to Strudels, and imagined what sort of occasions called for a strudel. Seasoned veggies wrapped in a delicate, flaky crust just sounded so elegant, and I imaged adult life would be filled with strudel making and other important matters. Fast forward life 20 years later -- and I can say that there are more than a few occasions that call for a rockin' strudel. Especially strudels that get a nice burst of flavor from the curried vegetable inside. Mostly, Siva makes anything curried around here, and I sit on the kitchen counter with a spatula in hand and my neck craned to get a good view of Big Bang Theory. Other than that, sometimes I make curry, and sometimes the Indian store around the corner makes our curry. So I thought it would be a real challenge to make this strudel. But luckily, all the subconscious curry making sunk in somewhere! This Curried Vegetable Strudel got some seriously rave reviews.

I served this as a main course with a side of seasoned lentils. But this would also make a great appetizer, and I made a mental note to make this for a pot luck in the future. Making the dough is merely a few extra minutes in the kitchen, so no need for anything processed here. Just veggies, seasonings and whole grains - simple and wonderful.

P.S. ~Madhi Toor Dal With Cabbage

Curried Vegetable Strudel
Serves 5-6

Crust:
2 cups whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/3 cup olive oil
1/4 cup water (approximate)

Filling:
1/2 onion, diced
2 carrots, chopped
2 celery, chopped
1 sweet potato
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1 cup unsweetened almond milk
2 teaspoons corn starch

Method: Make the dough for the crust first, and combine the flour, salt, baking powder and olive oil in a medium bowl. Stir until all ingredients are well incorporated, and the mixture looks like wet sand. Slowly pour in the water until the dough can form into a ball, but is not sticky. Place the dough in a bowl and wrap the top with plastic wrap while you prepare the vegetables.

Heat a large skillet with a little oil to medium high. Add the onions and a pinch of salt, and allow them to soften. Add the carrots and celery, another pinch of salt, and saute for 2 minutes. Add the sweet potatoes and allow them to soften slightly for 4-5 minutes. Add the broccoli and cauliflower, along with all of the spices. Stir well, and pour in the milk. Cover and simmer on low for 15 minutes. Meanwhile, roll out the dough in to a large rectangle.

Preheat the oven to 350 degrees F. When the vegetables are finished simmering, stir in the cornstarch and allow the vegetables to cool for a few minutes. Pour the vegetables in the center of the dough, leaving about 1/2 inch of space on the ends.

Roll the strudel, tucking in the ends to ensure the vegetables do not spill out. Carefully place the strudel on a baking sheet lined with parchment paper, and using a sharp knife, cut a few slits on the top. Brush with olive oil, and bake for 40 - 45 minutes, or until golden. Serve immediately.

Sweet Potatoes That Impress

2012-04-05T11:53:00.001-07:00

I'm just kicking myself for not making these when my family was visiting. Especially because I love snappy little recipes that impress a crowd. While everyone wonders how the cumin seeds and delicate sea salt managed to stick to the potato skins, and as they dive into the maple butter; I just lick my fingers and act as if I slaved for hours, and mumble something about step 2 at 4 a.m...

But I digress. We're getting bucket fulls of sweet potatoes in our Bountiful Basket each week. And I needed to jazz up the usual baked with olive oil and a pinch of salt routine. I've long been a fan of cumin seeds and tend to throw them into everything - and literally squealed when I found this recipe floating around the web. The combination of salty savory flavors from the potatoes and sweetness from the maple butter had me tripping over myself to make that day. And it just goes to show how easy some recipes are to make vegan. I substituted real butter and honey for Earth Balance butter and maple syrup, and the results were intense! This recipe is well worth the extra few minutes (literally) in the kitchen needed for potato baking -- and will certainly impress (even if it's simply impressing yourself!).

P.S. ~ Make your own Potato Latke Bar for Passover

Cumin and Sea Salt Rubbed Sweet Potatoes With Sage
Makes 4 Sweet Potatoes

4 medium sized sweet potatoes, cleaned well
2 tablespoons sea salt
1 tablespoon cumin seeds
1/2 cup Earth Balance
1-2 tablespoons maple syrup
6-7 sage leaves
olive oil for frying

Method: Preheat the oven to 375 degrees F. In a small bowl, combine the sea salt and cumin seeds. When the potatoes are still wet from washing, gently rub the skins with the cumin and sea salt mixture. The mixture will stick on surprisingly well if the potatoes are damp enough. Place the potatoes directly on the oven rack and bake for 45 minutes.

Meanwhile, prepare the butter by combining the Earth Balance and maple syrup together. Use a spoon to fold the maple syrup in, and refrigerate until ready to use.

Once the potatoes are finished baking, allow them to cool for 5 minutes. During this time, heat a medium skillet to medium high with about 2 tablespoons of oil. Fry the sage for 1-2 minutes, or until they are still green but slightly crispy. Spoon the maple butter into each sweet potato, and garnish with sage. Enjoy immediately.

Style Sunday: Minty Fresh

2012-04-01T18:46:00.000-07:00

Style Details ~ Pants: Lauren Conrad, Top: H&M, Shoes: TJ Maxx, Purse: Grandma's, Ring: ?

The fun filled weekend with my family has come to a close. And I can't help but feel slightly gloomy as I look around our quiet house with the dishes stacked up. My family (including a family friend that has always felt closer than any uncle), drove two hours to pokey Tucson for some some fun and dinner. They showered us with kindness, not to mention a new grill. I'm already dreaming about their next visit and grilled summer corn. These mint green jeans were perfect for a day of fun having and cooking with family. They were comfortable and cute -- and I have found yet another excuse to wear stripes. If only I also owned a pair of ruby slippers -- I'd click them three times and have my family stay another day!

Friday Giveaway!

2012-03-30T11:16:00.000-07:00

Today's giveaway is a book written by Abbie Jaye -- or as most people know her, Chef AJ. I was intrigued by her book because like many of you, I felt I ate very healthfully. Yet, I still had many processed foods in my cupboards that were a snap to pour in a bowl for breakfast, grab as a snack, and nibble on after dinner. It may be easier, but it's certainly no recipe for vibrant health. In her book, Chef AJ advocates using whole and unprocessed foods in our daily meals, and explains why they are important for our health and personal appearance. She also discusses the excuses we often make from, "I don't have enough time" to "I can't live without my..." using an honest, caring yet no nonsense approach. Plus, there are dozens of KILLER recipes she includes that truly take about as much time to make as waiting for the pizza guy to arrive. This book really inspired me to get in the kitchen to simply throw together a few ingredients, rather than grabbing the closest box.

P.S. ~ Her Aunt Meloney's Ceasar Salad Dressing is amazing!

For a chance to win this book, please visit Chef AJ's page, and leave a comment below. A winner will be chosen at random on Sunday night at 9 p.m. Good luck!

Anise-Almond Biscotti + Giveaway Tomorrow!

2012-03-29T12:26:00.000-07:00

When at my local coffee shop, I normally never consider getting biscotti with my cafe au soy. Whenever I've nibbled on these little guys in the past, they have either been stale, or just too crisp. Like biting into a rock masquerading as an Italian delicacy. Perhaps the reason Americans turn our noses up at a biscotti is because we're not accustomed to baking at home (unless out of a box). If we want pizza, we order Dominos. Or for a pastry, we seek out Nabisco. What happened to the days of rolling out our own dough when we crave a slice of pizza, or mixing together a few ingredients when we have a sweet tooth? Since trying to "unprocess" my snacks, meals and desserts -- I'm always shocked by how easy almost everything is to make at home. The time it takes to run to the store, or wait for the pizza guy is relatively the same time it takes to make your favorite foods and treats! Plus -- taking a bite out of your own unadulterated food (where you control the ingredients) always tastes so much more fabulous.

Biscotti is a prime example! These were slightly chewy, and crisp on the outside. Just how you'd like a biscotti to taste and feel. The hints of anise seeds brings a bright flavor to the biscotti -- not to mention they are powerful digestive aids. I also can't help but puff up my chest a bit when I know I've baked with real ingredients like whole grains, almonds and natural sweeteners. Not to mention -- these taste great with my afternoon espresso. **Tomorrow I'm offering a giveaway for a book titled Unprocessed by the knowledgeable Chef AJ. She is simply unmatched in her ability to use whole foods and make them taste fantastic. Check back in tomorrow!

P.S. ~ Natural Berry Breakfast Bars

Anise-Almond Biscotti
Makes 12-15

2 cups whole wheat flour
1/2 cup semolina flour
large pinch sea salt
large pinch ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons anise seeds
1/3 cup olive oil
1/2 cup brown rice syrup
1 teaspoon vanilla
1 cup non-dairy milk
1/4 cup finely chopped almonds

Method: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients (flours, salt, cinnamon, baking power, baking soda and anise seeds.)

In a medium bowl, combine the wet ingredients (oil, brown rice syrup, vanilla and milk). Pour the wet ingredients into the dry ingredients. Fold in the finely chopped almonds.

Using wet hands, scoop out half of the biscotti dough and place it on the baking sheet. Use the other half for the unused end of the baking sheet. Fold each into a cylinder shape. Bake for 25 minutes or until golden.

Allow the biscotti loaf to cool for 5 minutes. Remove the loaf from the pan, and place it on a chopping board. Using a clean knife, gently slice the biscotti on the diagonal into 1/2 inch slices. Place the biscotti back on the baking tray facing the sliced portion side up. Bake for 4-5 minutes. Remove tray again, flip the biscotti to the other side, and bake for 4-5 minutes.

Serve warm with your favorite espresso or tea.

Natural Chewy Oatmeal Cookies (gluten-free!)

2012-03-27T12:09:00.002-07:00

I've had a thing for oatmeal for years. But never in the traditional way (slopped in a bowl lunch-lady style and tasteless). Yet adding it to breads, breakfast bars, cookies and even cakes gives recipes a nice, chewy texture with plenty of cholesterol fighting benefits. See here, here and here for some tasty, oat-y favorites.

After some mad oatmeal cookie hankerings, I began to research popular recipes. Like always, I grew frustrated reading several oatmeal cookie recipes that called for fistfuls of sugar, and plenty of buttermilk (sorry Paula), and wanted an oatmeal cookie that tastes decadent but actually contained mostly oatmeal! Am I the only one? I think the problem lies in the fact that many of us with a sweet tooth think that sugar, buttermilk and white flour are the key to a delicious cookie. I'm here to tell you, they are not! Do not underestimate the power of cinnamon, brown rice syrup, vanilla and naturally sweet coconut and raisons to make a mean oatmeal cookie with plenty of flavor, and the chewy texture we all love. (I adapted this recipe from Clean Food with what I had in my kitchen). These are wonderful as a snack, for dessert, or with my favorite espresso.

Natural Chewy Oatmeal Cookies
Makes 12-15

2 cups rolled, gluten-free oats
1 cup brown rice flour
3/4 cup shredded coconut
1 tablespoon ground cinnamon
large pinch sea salt
3/4 cup brown rice syrup
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1 cup chopped, toasted almonds
1/2 cup golden raisons

Method: Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients (oats, flour, coconut, cinnamon and sea salt).

In a medium bowl, combine the wet ingredients (brown rice syrup, EVOO, and vanilla). Slowly pour the wet ingredients into the dry ingredients. Fold in the toasted almonds and raisons. Wet your hands, and begin forming 1 - 1 1/2 inch balls with the cookie dough. Every few dough balls, you may need to re-wet your hands so that the balls stick together better well.

Bake for 15 minutes, or until golden brown. Perfect as a snack, for breakfast or with my favorite - espresso.

Style Sunday: Above Board

2012-03-25T17:50:00.001-07:00

Style Details ~ Top and Capris: H&M, Belt and Shoes: Thrifted

It's getting a tad warmer out, which gave a friend and I an excuse to shop for some responsible looking outfits (remember this 90's flick?) for our new jobs. With all winter work clothes, this was a clear pre-emptive strike against the looming 100+ degree weather to come. So I'll hang this striped beauty along with its 10 other nautical themed companions in my closet. And yes, that's right -- this girl has a new job! I'll continue to freelance write for various websites and blogs, but I've also accepted a job as a private tutor. So far... I'm loving it! It's all the advantages of teaching minus 100 students and without the 12 hour days. I'm soaking up every second and already learning a great deal. Although -- a part of me will always miss the joyful chaos that only teaching middle school brings. Yet, change... bring it on!

Make Carrot Cake Bread French Toast For Brunch!

2012-03-22T12:22:00.001-07:00

Consider my mind blown - my love for all things brunch has hit new levels! And don't get me wrong, french toast can be quite awesome on it's own. I grew up on dad's french toast -- which was always a little burnt on the ends and soggy in the middle. But somehow when dad made brunch for us kids, it became a special treat (gobs of maple syrup certainly helped). Yet, French toast on wheat bread (even with generous drizzles of maple syrup) can seem a little wah-wah when dad isn't here cooking up a storm on Saturday mornings. Looking for a way to crank french toast up a few notches seemed like an obvious next step. I'm thinking this Carrot Cake French Toast cranked it up about a dozen -- man, this is quite the treat! You can make this french toast out of other types of bread (like zucchini and banana) -- but I'm a sucker for anything that resembles carrot cake and loved this version. Seriously, one bite will smack you across the face with flavor from the carrot cake bread as well as the caramelized french toast coating.

I recommend making this decadent bread the night before, and simply throwing together the french toast elements after your Saturday morning coffee(s). You'll never want French toast on wheat bread again! (unless dad's making it)

P.S. ~ A lighter breakfast using quinoa

Carrot Cake Bread
1 1/2 cups whole wheat flour
1/4 cup semolina flour
3/4 cup rolled oats
2 teaspoons cinnamon
1/2 teaspoon all-spice
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons baking powder
large pinch salt
1 1/2 cups vanilla almond milk
1/4 cup coconut oil
2 tablespoons applesauce
1/2 cup brown rice syrup
1/2 teaspoon pure vanilla extract
1 cup shredded carrots
1/3 cup walnuts, chopped
1/3 cup golden raisons

Method: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the dry ingredients (flours, oats, spices, baking powder and salt). In another medium bowl, whisk together the milk, oil, applesauce, brown rice syrup and vanilla. Combine the dry ingredients with the wet ingredients. Gently fold in the carrots, walnuts and chopped raisons. Pour the contents into a lightly greased, standard 9x5 loaf pan. Bake for 1 hour, or until a toothpick comes out clean when pressed in the center.

For The French Toast
(6 slices)
6 slices of Carrot Cake Bread
1 cup vanilla almond milk
2 tablespoons Earth Balance butter
1 tablespoons brown rice syrup
1 teaspoon vanilla
large pinch cinnamon
pinch nutmeg
pinch salt
1 banana

Method: Blend all ingredients except for the bread. Heat a medium sized skillet to medium high with a teaspoon of butter. Pour the milk/banana mixture into a large bowl. Dip each bread slice into the bowl so that each side is thoroughly coated. Place the coated bread onto the heated skillet. Cook on each side for about 3-4 minutes, or until golden brown and the banana mixture has caramelized.

Serve warm with maple syrup, extra walnuts and Earth Balance butter.

Berry Breakfast Bars That Make You Charming

2012-03-16T15:50:00.000-07:00

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My apologies for being so absent recently. This week has been busy with some stuff I had to take care of -- and at the risk of sounding mysterious (and slightly smug), by "stuff" I mean I'm not ready to make any big announcements. And no, I'm not pregnant! However, in between taking care of stuff and being somewhat smug, I did find some time to make these awesome little breakfast bars. In an attempt to find the perfect grab and go breakfast (or midday snack), I've been toying with recipes -- and do believe I've found one that I love. After doing some research on breakfast bars -- it seems that even the homemade versions were filled with brown sugar and white flour. They sounded tasty, but I can't start my morning like that! Well, I suppose I could, and certainly have in the past. But now that I'm closer to 30, my body needs substance for me to be remain energized and charming throughout the day. Just ask my husband, he'll tell you.

This recipe actually started out as a berry pie from my all time fave Christina Pirello. But after some thought, I opted to use similar ingredients and form it into a breakfast bar. The result? Fantastic! Oat flour gives these treats a chewier, softer texture than whole wheat flour. And these days, oats, brown rice syrup, almonds and berries is the perfect way to start my mornings. Which means that it keeps me fueled and nothing but charming throughout the day. Who doesn't appreciate that?

P.S. ~ Blueberry Morning Cake and St. Patrick's Day Pancakes

All Natural Berry Breakfast Bars

Makes 12 bars

Crust:

3/4 cup oat flour

1/2 cup semolina flour

1/4 cup rolled oats

pinch cinnamon

1/2 cup olive oil

approximately 1/4 cup water

Filling:

1(16 oz) container of strawberries

1 (8 oz) container of blueberries

1/2 cup brown rice syrup

1 lemon, zested

1 pinch salt

1 pinch cinnamon

3 tablespoons cornstarch or arrowroot

Topping:

1 cup rolled oats

3/4 cup oat flour

1/2 cup chopped raw almonds

3/4 cup brown rice syrup

1/2 cup olive oil

large pinch cinnamon

Method: Heat an oven to 375 degrees F. Prepare the crust by combining the flours, oats, cinnamon and olive oil in a large bowl. Slowly pour in the water (use more or less if needed) and gently knead the dough until a ball forms. In a well greased 8x8 inch baking tray, press the crust with your fingers to the bottom of the tray. Bake the crust for 7-8 minutes. Remove from oven and set aside to cool.

Meanwhile, prepare the filling by adding the berries to a medium sauce pan on medium-high heat. Add the brown rice syrup, lemon zest, salt and cinnamon. Continuously stir the filling until the berries break down (this takes about 7 minutes). Add the cornstarch until the sauce thickens, and set aside to cool.

Prepare the topping by adding the oats, flour, almonds, brown rice syrup, olive oil and cinnamon in a bowl. Stir well until well incorporated. Then, slowly pour the berry mixture on top of the crust. Using your fingers, add the topping a dollop at a time (there is not need to completely cover every nook and cranning). Cover the baking tray, and bake the bars for 25-30 minutes, or until golden. Once cooled, slice the bars for an easy grab and go breakfast.

Style Sunday: Frenchy Stripes

2012-03-11T18:19:00.003-07:00

Style Details ~ Shirt: Forever 21, Pants and Belt: H&M, Shoes: Payless, Scarf: DownEast Basics (all man made materials)

If I had a uniform for cool, partly cloudy days -- it would probably be this one. As much as I relish in making bold pattern statements, I feel most comfortable wearing neutrals in slightly unexpected ways. I can thank the French for parading their au courant fashion sense on every corner, while I took copious notes on the sly. They opened my eyes towards pairing browns and black together -- and the glory of finding a scarf for every occasion. It seems that every Spring, I get crushes on French women like this and ultimately end up standing in front of the mirror with a glass of wine and scissors, nervously cutting bangs and wanting so badly to be a carefree French gamine living in Paris. Am I the only one?

P.S. ~ Our honeymoon in Paris.

Friday Giveaway! (closed)

2012-03-09T13:53:00.000-07:00

Today's giveaway is a book written by one of my favorite vegan chefs, Christina Pirello. She is the Emmy Award- winning host of one of public television's longest running vegan cooking shows (Christina Cooks), and the person who introduced me to vegan cooking in the first place. She absolutely rocks! Her wisdom, humor and honesty about food is what has really inspired me to learn more about my health and wellness, and each recipe of hers I try is like hitting the jackpot.

In her latest book, I'm Mad As Hell, And I'm Not Going To Eat it Anymore!, Pirello explains why all of us should be mad as hell about our current food supply (and how to share the mission for positive change!) Step by step, she explains fast food marketing, why genetically modified foods are harmful, and how pollution affects our food. Plus, she offers dozens of killer recipes like this irresistible banana walnut bread. In fact, when I was finished reading it -- I truly felt that I had gained much needed insight into how to take better control of my health. Ready to win this book?

If you would like to enter this giveaway, simply:

1. Leave a comment below

2. Go to the right side panel of this blog and either "like" my Facebook page or join me on Pinterest.

I'll use an automatic generator to select a winner on Sunday night at 9 p.m.

Good luck!

**Our winner this week was Chaylyn! Thanks to everyone who participated in the giveaway this week - you all rock! Chaylyn - please email me your address to receive your book. :)

Warm, Soft Cilantro Tortillas

2012-03-08T10:54:00.000-07:00

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I crave Mexican food just about every other day. Living in the southwest, I struggle to drive down the street without taking in a big whiff of some Mexican delight cooking in a local restaurant or somebody's kitchen. Aromatic food in particular tends to bring me back to my childhood, and I can't help but fondly remember Mom taking us to get enchiladas once a month before we arrived at the local downtown musical. It was always quite the special treat to get a whole afternoon all dressed up with mom, oh and aw over our food, and feel especially grown up in our theatre seats.

Lately I've been making dozens of soft, homemade tortillas on the weekends so that we're able to have my Mexican food fix when I want to. I've been loving these Sweet Potato, Corn and Black Bean Tacos for dinner, or I'll whip up this savory "Refried" Pinto Beans to spread on and roll up for a quick lunch. I also love just simply baking these with a sprinkle of Dayia cheese. In 10 minutes I have a mouthwatering mini cheese crisp -- the perfect snack.

What's your favorite easy meal using a fresh tortilla?

P.S. ~ Black Bean Tortillas With Green Aji Sauce

Whole Wheat Cilantro Tortillas
Makes approximately 12 small tortillas (perfect for tacos)

1 cup whole wheat flour
1 cup all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon salt
3-4 teaspoons extra virgin olive oil
approximately 3/4 cup warm water
2 tablespoons minced cilantro

Method: In a large bowl, whisk together the flours, baking powder and salt. Form a small hole in the center, and slowly pour in the oil and warm water. Using your hands, incorporate all ingredients while sprinkling in the cilantro. When a slightly moist ball forms, drizzle a small amount of olive oil over it. Then, place a clean and damp towel over the bowl for 30 minutes to allow the gluten to activate.

Flour your hands and begin rolling the dough into 1 1/2 inch dough balls. Try to make each ball about the same size as you form them. Place each ball on a cookie sheet and allow them to rest for 10 minutes.

Heat a medium sized skillet to medium high, and flour a clean surface, as well as a rolling pin. Keep the flour out, as you'll need to continue flouring your surface as well a the rolling pin to prevent the balls from sticking. Roll out each ball into a circular shape (I like to do this one at a time as I cook them, and roll out the next tortilla while the last tortilla is cooking).

Place the rolled out tortilla on the skillet, and wait for the top to bubble. Flip it over and let it brown slightly on the opposite side.

Place each tortilla on a clean towel. Once the tortillas are cooked, allow them to cool and either refrigerate them for short term use, or freeze them.