Vegan Avo-dillas

Cheese free and flavor-filled “quesadillas”!

Advertisements

Today I broke my taste buds. While rummaging around my kitchen for something to eat, I realized I felt too lazy to prepare and cook an entire meal and I really wasn’t in the mood for a salad or plain sandwich (although, no sandwich is really plain now that I have my Just Mayo). So I assessed what I had laying around and I saw some avocados, tomatoes, and some tortillas I made yesterday (I will post that recipe below). I recently acquired some Just Mayo Chipotle, so I thought….hmmm how would this taste as “guac”…. well, it is AMAZING. This is a super simple, absolutely mind-blowingly delicious meal that will forever be a go-to for my family.  Lets get started!

You will need:

 

avocado1
Ingredients
  • 1 Small Avocado
  • 1 Roma Tomato
  • Just Mayo Chipotle
  • Nutritional Yeast  (optional)
  • Tortillas

In a bowl mix avocado and Chipotle mayo, smashing until the avocado is smoothish. Chop tomato into small pieces and stir into avocado mixture. If the Tortillas are fresh, I spread them with the filling and eat immediately; if they are previously made or store bought I simply toss them onto a hot stove eye and heat until browned on both sides. Then I add the filling between two tortillas sprinkle with nutritional yeast and BAM! Consume immediately.

Tortilla Recipe:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil
  1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
  2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
  3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm by folding into parchment paper and covering with a plate.

Dehydrated Fruit “Rollup”

Who needs store bought, corn syrup laden fruit rollups when you can make it yourself!

Today I made the most AMAZING dehydrated fruit snack! Some call it fruit roll up and some call it fruit leather. Whatever you choose to call it, it is extremely easy and comes out MUCH tastier than anything you could buy in-store. Store bought varieties come with a host of ingredients my family wishes to avoid, including Corn Syrup, Dried Corn Syrup, Sugar, Partially Hydrogenated Cottonseed Oil to name a few. By simply making it yourself, you have full control of what ends up in your body. What I have made today is Raw and Vegan, though there are recipes out there that call for cooking the puree before dehydrating.

Here is my experience, please forgive the lack of photos– I wasn’t aware I would be making a blog when I began. Let’s get started!

You’ll need:

  • Blender or food processor
  • Fruit (whatever you have)
  • Stevia, agave, maple syrup or honey if not vegan
  • Parchment paper or Silpat
  • Spoon
  • Food Dehydrator or Oven

First, pick the fruit you would like to use. I went with strawberry and pears because that’s what I had on hand, but you can really use anything. But strawberry and peaches are amazing; peach adds a sweetness and texture that other fruits just can’t match. Apples are delicious when mixed with a little plum and cinnamon, it’s like apple pie!  Inspiration can be found HERE. (I also added one packet of stevia to my puree because my strawberries were a little on the tart side and I was really making this for my 2-year-old.)

The *dehydrator I happen to have is a cheap, no name-brand circular type. It works extremely well, as long as I am aware of what kinds of food I am dehydrating and which layer of the tier I place things (bottom layers are closer to the heating element and tend to get dry faster). I always like to periodically rotate the tiers, so that I can ensure they’re drying out at an even pace. When using this kind of dehydrator for fruit leather, I find the use of parchment paper extremely helpful. I like to cut and fit my parchment before I even get started on the fruit. One of my concerns with using parchment is the lack of air flow up and out of the machine, which would cause steaming and gooping. My elegant solution to this issue is making the parchment just a little too small for the rings. I cut it just enough to allow air flow up and around the sides. It worked very well and I have not had any issues with steam or goopy fruit. I really like to multi-purpose my dehydrator by making a variety of items at once, which is where my concern about goopy fruit comes in.

Wash and dry your fruit and prepare them in the food processor or blender by cutting off the tops, peeling, or coring; whatever your fruit choice deems. I cut my pears into largish chunks after I peeled them. Once in the blender, pulse until a chunky consistency, then let it fly! Allow it to run until it becomes a smooth puree, I let mine go for about 45 seconds to a minute. Once a smooth puree is achieved, pour with your blender or use a spoon to ladle the puree onto the parchment ring (already placed in dehydrator tray). I like to make a thick layer due to the thinning of the leather as it dries out. Start out with too thin a layer and you can end up with a somewhat crunchy leather (I made this mistake).

img_8719
Strawberries ready to puree
img_8720
Apples/Pears in lemon water and Strawberries

img_8724-1

Poured Puree onto parchment tray

I allowed my Fruit Leather to dehydrate for 8-12 hours, it depends on how thick you made the layer of puree. You can kind of eyeball it, touching the thickest spots to see how soft they are.

And Voila! The finished product!

IMG_8665
Finished, but a little too thin. 

 

IMG_8664
A little thin, but ready to eat
IMG_8666
Perfectly peeled off
IMG_8667
Folded and bagged

 

 

*If you’re using an oven to dehydrate, follow these instructions. Make sure to line your baking sheet with parchment or a Silpat just as if you were using a dehydrator.