10 Mar Heather’s Tortillas
I have Heather to thank for this week’s recipe. At last Friday’s “Fun Friday Flow” (where were you, by the way?), I overheard her talking about these delicious corn tortillas that she gets from our local Country Produce. I might mention that this happened right BEFORE our 5:30 pm class. It was a challenge of monumental proportions to keep focussed on the safety principles of chaturanga with visions of corn tortillas dancing in my head. I made it my mission to pick up some of these for dinner on Saturday. Let’s just say that none of us was disappointed!
I decided to make a nice vegan “cheeze” sauce with a cashew base (thanks, Adam), which required a little preplanning. When using cashews, it’s helpful to soak the cashews for several hours. This makes them easier to digest and easier to blend.
We were recently gifted with some lovely produce baskets from Organics Live and used the beautiful spinach that was part of the goodie package. We all love roasted sweet potatoes so that was easy, and avocado is always a good choice for added flavour and healthy fats. My guys love corn, so that always sweetens the deal, and walnuts provide more of those “good fats”.
Sweet potatoes – roasted at 425 degrees until tender (45 – 60 minutes) – then cut in to bite-sized pieces
Fresh spinach – torn into smaller pieces
Avocado – sliced
Corn – steamed
Walnuts – lightly toasted
Corn tortillas – the real deal – purchased at Country Produce
There are lots of great vegan cheese and cheese sauce recipes out there, and this one was inspired by the Detoxinista. I altered the recipe a bit, but I really must give her the credit. I cut back on the salt and lemon juice and increased the garlic. I added turmeric for flavour, health benefits and colour (hello Velveeta). You may wish to increase the amount of water to thin out the sauce. Have fun!
1 1/2 cups of soaked and well-rinsed cashews
2 cloves garlic
1/4 cup nutritional yeast
1 teaspoon Himalayan salt
1 tablespoon fresh lemon juice
1/2 teaspoon turmeric powder
1/2 cup water (you may wish to add more for thinner consistency)
Combine above ingredients in food processor and blend until smooth. Will keep for several days in refrigerator.
Prepare cheeze sauce. Prepare veggies and walnuts. Warm tortillas according to package directions (we used a cast iron skillet and warmed them individually for 20 – 30 seconds per side…except for the one that I burned!). Place veggies on warmed tortilla and top with cheeze sauce and walnuts. Enjoy this complete, mineral-rich and good-fat-rich meal!