Tag Archives: tortilla

Sourdough Discard Tortillas

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Need another use for discard? Everyone in my house loved these. Some had to tell me multiple times with their mouths full! I am not so good at rolling them flat into a circle, so mine were misshapen but delicious.

Ingredients

125g sourdough starter
320g warm water
56g veg or olive oil
510g (+ up to 125g) flour
2 tsp salt
½ tsp baking powder

Process

You can use a stand mixer with a dough hook for this if you want!

Mix ingredients, including the first 510g of flour, thoroughly. Begin to knead, adding remaining flour slowly until you get a dough that is not sticky but also hasn’t become dried out and hard. You want a pliable ball.

Place dough in a lightly oiled bowl or pan and cover. Set aside in a warm place for about 30-45 minutes. It should rise slightly. 

Divide the dough into ~35g balls. You should get about 30 of them.  Then let them rest for 15 minutes to allow the gluten to relax.

Place your dough ball on a floured surface. Roll each dough ball into a circle about 6-8 inches and about 1/16-1/8″ thick.

I find the rolling difficult, but I’m sure you get better with practice. I also think I probably need a tiny rolling pin! Here is a video of the rolling process:

Or you can do it like this!

Heat a cast iron or non-stick skillet (or 2) or griddle over high medium heat and begin to cook the tortillas, flipping after about a minute until they are *lightly* browned (so they don’t get too hard. 

After each tortilla is done, set it aside on a cookie sheet on your counter or in a previously warmed oven. Try not to layer them or enclose them when they are fresh from frying because the heat will create condensation and they will be damp.

Southwest Vegetable Soup – Vegan Recipe

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I like soup, regardless of the weather, but this is a nice transitional soup for the seasons. It’s not heavy like a winter soup, but the spices give it a warming kick. This makes a TON of soup, so you may want to half it or prepare to freeze a bunch.

Instructions below are for doing this in a pressure cooker. If you don’t wish to cook it that way, presoak the beans overnight and then the rest is the same except cook on stovetop until beans are done.

Ingredients

  • 1 lb dry pinto beans
  • 1 onion, diced
  • 1 red pepper, diced
  • 5 stalks celery, chopped
  • 3 carrots (or a couple of handfuls of baby carrots), chopped
  • 5 potatoes, chopped
  • 1 lb fresh green beans, cleaned and ends removed (or frozen)
  • 12 oz bag of frozen corn
  • 2 large cans diced tomatoes
  • 3 cups V-8 or tomato juice
  • 6 cups vegetable broth
  • 4 TBSP dried cilantro
  • 3 TBSP cumin
  • 1 TBSP chili powder
  • 2 TBSP red pepper flakes
  • salt and pepper to taste
  • lime wedges (1 per bowl)
  • tortilla chips crushed or tortilla strips (optional)
  • avocado sliced or diced (optional)
  • vegan sour cream

Process

Place everything but the frozen corn (and green beans if you use frozen) in a large pressure cooker. If it will be too much liquid for your cooker to be safe, leave out some of the veg broth to add in the second stage. Bring to high pressure and cook 20 minutes. Turn off and allow to depressurize.

Check the pinto beans. If they aren’t done, return to a boil for a little longer without re-pressurizing until done. Once the beans are done bring to a low boil, add the frozen corn (and green beans if you didn’t use fresh) and any remaining veg broth, and simmer for an additional 10-15 minutes.

If it isn’t broth-y enough (I have to admit that I’m not 100% sure how much veg broth I used), you can definitely add more. Salt and pepper to taste.

Serve with tortilla chips/strips, diced avocado, sour cream, hot sauce, and the juice from a lime wedge. Yum!

Vegan “Refried” Beans and Whole Wheat Tortilla Chips

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We are big fans of nachos around The VeganAsana household.  We have them pretty much once a week on average.  Sometimes, I just open a can of beans and heat and then go from there, but sometimes we get a little more “fancy” about it (and also cost saving) and start from dried beans.  It’s easy and you end up with a huge batch of beans for nachos or burritos or whatever.

The night before – Sort and rinse 1 lb of dried pinto beans.  You can also use kidney beans, but I find them really unpredictable for cooking well, so I rarely do.  In my house of 7-8 people, I do two bags of beans in each batch, but most households should find one to be plenty.  Place beans in a pot and add water to 3x the level of the beans.

The next day, early afternoon, begin cooking.  Drain the soak water and add fresh for the cooking.  Heat on high until they reach a boil and then back the temp down to a strong simmer.  I like to add some chopped onion (1 per bag) and jalapenos (1-2 per bag depending upon size and heat level) for this step, but you can also do that later after the blending.

Once the beans are cooked tender, cool, drain, and food process them in small batches to a paste.  During the food processing, I typically add a bit of veggie broth or the cooking liquid back.  Return to pan, add a small amount of olive oil (helps them not get dry as they cool), cumin, and salt and pepper to taste while heating.  This is also a chance to adjust the heat level by adding some hot sauce, or make alterations like putting in some salsa or chopped tomato.  And, that’s it!

My kids also really like home baked tortilla chips.  This can be done with any flour tortilla, but I like whole wheat.  Simply mist tortillas with h2o, olive oil, or cooking spray, then cut tortillas into large pie piece shapes, place in a single layer on a baking stone, and sprinkle liberally with sea salt.  These are just amazing straight out of the oven served with the beans, maybe some cheese or faux cheese, salsa, guacamole, and whatever other nacho toppings you like.

As usual, this will be a featured dish for our New Year’s Eve Eat Yourself Sick family party.  And then we’ll burn a lot of candles the next day! 😉

Happy New Year,

L