15 Aug Saving Time With Char: Tortilla Time, Engine 2 Style
It’s pretty amazing to me that I have been plant-strong for nearly four years. In the beginning, I was overwhelmed and not sure where to turn or what to do. There was a complexity that seemed out of my grasp. But, well into my 28 Day Challenge, something erupted in me, and I decided to never go back to the Standard American Diet. With that tenacity came a determination to make fun, delicious, and quick plant-strong meals.
Back in the day, Engine 2 foods were not around. At the time, I learned to shop rather well, and relied on many brands that were well established in the plantbased arena. But, I gotta say, I am in love with the E2 food line. As a consumer, I feel a sense of trust in the product, its ingredients, and I appreciate all the info that comes with each package.
Recently, I’d been to my local Whole Foods Market, and was disappointed to find the tortillas out of stock. Last week, I got smart and I ordered a case. I knew that they would freeze well, AND I could take advantage of the 10% case discount. There are several varieties to choose from, my favorite is the brown rice.
Compared to another brand of brown rice tortillas, Rip’s contain no added oil! And they have more protein and less sugars. Plus, you get safety tips from Rip, like “use tongs when turning.” All smart. I like to microwave my tortillas for 15 seconds (I use the circular paper liners from the package to cover the tortilla) to ready them for rolling. They are very pliable and easy to roll into a nice, tight burrito.
What else can you use them for? Well, I am glad that you asked…
-Cut a tortilla into 16ths, place on a lined cookie sheet and bake at 400 degrees between 8-14 minutes. They’ll look crispy to you! Perfect for dipping hummus, or other veggie dips. The friendliest and healthiest tortilla chip around.
-Cut a tortilla in half, then into ¼ inch slices, kitchen shears work best. Place cut tortillas on a lined cookie sheet and bake until a golden brown. These will make a fabulous garnish for salads, soups, or just plain nibbling. You’ll get about 48 pieces.
-Hands down, these tortillas make the perfect pizza! I find that if you bake them directly on an oven rack, they will get crispy. Remove from oven, and then, cover with pasta sauce and your favorite salad. Stays so crispy.
-Wraps and such are super good. Just take Rip’s advice and heat the tortillas. I love filling them with hummus and veggies. They roll beautifully and keep everything held together.
-Dessert Chips are fun with these tortillas, too! Take a kitchen brush, and lightly coat with maple syrup. Sprinkle on some cinnamon, cut into pieces and bake. Perfect as a side accompaniment to “banana ice cream,” or a cup of tea.
-There’s the ever famous “tortilla basket” maker. If you do not have one, here’s a trick. Dampen a tortilla with water, then…turn a cupcake tin upside down. Stick the tortilla between the crevasses. Sometimes, I have filled with dry beans to keep the tortillas shaped and in place.
I could go on…but, I’m leaving you some time to run to Whole Foods Market and pre-order your tortillas. Lots to makes with these. And, save the bags when you are done, they are great to re-use for lunch, leftovers, and more.
Although, when you use Rip’s tortillas, leftovers never seem to happen!
Your Homemade Tortilla Basket Maker