White Bean Garlic Dip and Homemade Tortillas

White Bean Dip

Michael Pollan once said that the key to a healthy, sustainable diet was to “eat anything you want, just cook it yourself.” And I couldn’t agree more! Cutting out processed foods (or at least applying the good old 80/20 rule to how much you consume them) is the simplest – though not necessarily easiest – way to eat healthier. Shopping around the outskirts of the grocery store, eating more whole foods, and making things at home by hand: these are wise tips I’ve heard time and time again and that I try to remember when feeding myself.

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Luckily, I absolutely love making things by hand. Most of the time, not only is it really fun to get my hands dirty (it makes me feel like a kid again!), but the results are better than storebought, and of course usually healthier too. Take these tortillas, for example. They only need a few ingredients, were straightforward to make, and came out absolutely and totally delicious. I couldn’t stop eating them! Plus I didn’t have to feel guilty because despite the fact that I used white flour, I knew there weren’t any added yuckies like preservatives or chemicals. Win!

The delicious white bean dip was quite simply an experiment-gone-right! I had some cooked beans in my fridge, no hummus or other spread to speak of to dress up my tortillas, and a bunch of garlic that was calling my name. So I threw it all into a cup and blended it up with my hand blender and voila: a perfect spread that does double duty as a yummy dip for veggies.

Safe to say, I felt like a Domestic Goddess for the rest of the week.

White Bean Garlic Dip

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Makes about 1 cup

Ingredients

  • 3 tbsp oil of your choice (I used canola)
  • 2-3 garlic cloves
  • 1 cup of cooked white beans
  • salt to taste
  • 1/4 tsp of apple cider vinegar or lemon juice
  • about 1/4 cup of water, or enough to achieve desired consistency

Directions

Blend up all the ingredients using a  food processor or blender. Add water a little at a time until the dip is the texture and consistency that you like best!

Homemade Tortillas

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I followed Angela’s recipe from Oh She Glows using regular all-purpose flour (the only kind at my local supermarket) and it came out absolutely perfectly, as do all of her recipes in my experience. Head on over to her page to see the instructions!

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These tortillas are great because they’re very pliable, perfect for rolling up or using as a wrap.

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I spread mine with the white bean dip, added some fresh tomatoes and bean sprouts, and called it a (totally delicious) meal.

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Another great combo was tofu with barbeque sauce, a little of the spread and some sprouts. I actually didn’t think the white bean dip went perfectly with the BBQ tofu flavour (some vegenaise would have been better) but it was yummy nonetheless. If I had happened to have any fresh avocadoes, I would have thrown those onto both types of wrap with little-to-no hesitation at all. To finish my indulgent lunch, I spread one of the tortillas with peanut butter, a little honey, banana and cinnamon and was as happy as Larry. Clearly, the possibilities are endless, and endlessly tasty. And easy as (easier than) pie!

Happy Tuesday, everyone!

-Steph

Episode 13: Making the Switch from Vegetarian to Vegan!

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As always, you can listen to the episode here, or find it on iTunes!

 

Today’s episode is all about transitioning healthily and happily to a vegan diet, specifically if you’re already a vegetarian. Laura has been a vegan for quite a while now, and I have been vegetarian for going on five years, but I’ve never felt totally ready to make the switch to being totally plant-powered. That’s all about to change!

Well, at least for the next 30 days. For 30 days, I’m going vegan! Bring on the veggies, load up the greens, and get me some almond milk, because we’re in for a heck of a ride. I decided that veganism is something I want to try because I realized that the reasons I’m a vegetarian would really dictate that I should also be a vegan. My values haven’t suddenly changed, I’m just starting to be more honest with myself and trying to make a choice that matches my values and beliefs. That being said, the idea of being a vegan kind of freaks me out (and also simultaneously feels like a totally awesome secret club that it would be awesome to be a part of), so I’m going with 30 days to start. I can do anything for 30 days! And we’ll see how I feel when it’s done. I’ll be blogging about once a week and sharing things on Instagram and Twitter with the hashtag #30DaysToVegan.

In the episode we talk about some ways to make the transition easier. One of those ways was to arm yourself with facts and feelings to give you some necessary motivation to make this change.

Laura wrote a great article about whether vegans should be obligated to thrive, you can read it here!

We also think that meat and dairy substitutes can be really great and helpful when you’re transitioning to vegan. Some of our favourite brands are Daiya, Tofutti, Gardein and Fieldroast.

And most of all, don’t forget about resources!

Once again, you can listen to the episode here, or subscribe to us on iTunes! While you’re there, we would love if you gave us a quick rating.

If you’re a vegan, do you have any tips or everyday recipes for me? I need all the help I can get! If you’re considering making this transition, what is holding you back the most? Let us know in the comments below or on Twitter @GreenGuineaPigs.

-Steph