Guest Blogger: Handheld Tortillas

My friend Tami is mostly vegan and knows her way around the kitchen. She wanted to respond to my taco post with one of her own recipes. There's lots of room for flexibility and customisation here. Tami makes them side-by-side in the kitchen with her husband so they're like a Taco Tag Team. Take it away Tami!


Caroline: Here's a variation of your taco recipe and one we have often. It’s a great way to use up leftovers and use your creativity in the kitchen. These are delicious and nutritious and the only real learning curve is the assembly part.

Sunshine Handheld Tortillas

Start with,
1. whole wheat tortillas
2. frozen tofu, thawed, with all water squeezed out, then cuised to a "ground round" consistency, (we usually have leftover "tofu ground round" from a previous dish (e.g. Vegan Spaghetti Bolognese) as we only use up half of it in a recipe at once.
3. cooked brown rice

- Saute up onion, garlic, peppers, fresh diced tomato, add the brown rice and then stir in the "tofu ground round"
- Scramble up a couple of eggs in a separate pan and add them to your rice mixture.
- Cover, set aside and keep warm.
- Meanwhile, put on a large pot of cold water with a pinch of sugar in it and add 3 cobs of fresh sweet corn to the cold water, then bring to a boil. Once the corn has boiled for a couple of minutes, take it off the heat and let stand in the water. Whenever you are ready remove the corn from the pot of water and cut the kernels off the cob and place in small dish.

All items below (or your substitute fillings) should be prepped and in front of you before you begin.
- fresh corn
- chunky fresh salsa (it is generally easy to find a good store bought one)
- grated Jack cheese
- chopped cilantro
- plain yogurt

Warm the tortillas one at a time in a pan and lay them out flat in the centre of your work surface. First place some of the rice in the middle of the wrap and flatten. Then put all your remaining ingredients on top of the filling - the fresh corn, salsa, cheese, cilantro and a drizzle of yogurt. Don't overfill; the ingredients should form a long sausage shape down the centre of the tortilla. Then fold up the bottom of the wrap, about 2 ½ inches over the filling, fold right side next to cover the filling, then pull over the left side of the wrap to complete. Next put a toothpick or an hors d'oeuvre pick in the centre towards the top of the wrap, plate it and eat as a hand held.

Other fillings to try: diced mushrooms, meatless chicken strips, leftover cooked red potatoes cut up, refried beans, avocado or whatever you fancy.

Enjoy!