12 Steps to Whole Foods

Making Plant-Based Main Dishes
GRAIN/SEED, PASTA, AND LEGUME MAIN DISH RECIPES
(* = Grain / Legume combo “perfect protein” dish)
Whole-Wheat Flax Tortillas
Serve with hot, vegetarian refried beans, shredded vegetables (carrots, cabbage), and sliced vegetables
(tomatoes, onions, bell peppers) stuffed inside, with shredded cheddar cheese and sour cream. Sometimes we
leave the tortilla flat and put lots of lettuce on top of the beans and veggies, in lieu of a salad. My husband’s
family calls these “flat things” (our version doesn’t contain taco meat, though you can use taco lentils (recipe
below).
2¾ C plus 1 Tbsp. whole-wheat or buckwheat flour
¼ C freshly ground flax seeds (do not grind flax more than a few days in advance)
¼ tsp. aluminum-free baking powder
½ Tbsp. seasoning (brewer’s yeast, powdered garlic, powdered sage, chili powder are some options)
½ tsp. sea salt
3 Tbsp. extra virgin olive oil
1 C warm water
Using a dough hook in a food processor (you can also knead by hand), mix the dry ingredients, then add the
wet. If it’s too dry, add more water a spoonful at a time. Mix until a ball forms. Wrap the dough in plastic wrap
and let stand for 10 min. Separate the dough into 16 pieces and form into balls. Roll each ball into a very thin
10" circle. Stack them on plate and cover with a damp cloth.
Preheat a griddle to medium-high. Place the dough rounds on the griddle (nongreased), flipping when air
pockets form and piercing the air bubbles. Tortillas are done when they are golden on both sides. Use
immediately or store in a Ziploc bag in the fridge or freezer. Makes about 10 tortillas.
* Lentil Tacos (also Taco Salad)
My friend Kristin takes taco lentils to parties as a dip—they’re a big hit!
2 C lentils, well rinsed
1 pkg. taco seasoning (choose one that does not include MSG or hydrolyzed protein)
water
Make the lentils according to package directions, but instead of just water, also add taco seasoning.
Make tacos using this nutritious, tasty filling in the taco shells (or soft tacos with sprouted whole-wheat tortillas
or homemade Whole-Wheat Flax Tortillas (page 177)) instead of ground beef. Continue filling the shells/
tortillas with chopped tomatoes, cheddar cheese, romaine lettuce, and salsa.
You can also use these lentils to make taco salads by combining them with crumbled taco chips, tomatoes, and
salsa on a bed of lettuce. Serves 8 twice (as tacos and/or taco salad).
© Copyright Robyn Openshaw 12 Steps to Whole Foods 177