CHICKPEA TORTILLA FAJITA STACK

SERVES 4 STACKS

FOR THE CHICKPEA TORTILLAS

1 cup chickpea flour

1⁄4 tsp sea salt

1⁄2 tsp ground cumin

2 tbsp extra virgin olive oil

FOR THE FILLING

1 tbsp extra virgin olive oil

1⁄2 cup diced white onion

1 yellow bell pepper, diced 227g (8oz) white mushrooms, diced

1⁄2 cup diced tomatoes

2 tsp fajita seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tbsp raw shelled hempseed Salsa, for garnish

Avocado, for garnish

NUTRITIONAL VALUES

Calories: 681kcal
Fat: 14g (1.9g S.Fat)
Carbs: 105.3g
Protein: 36.6g
Sugar: 11.3g
Sodium: 527mg

METHOD

CHICKPEA TORTILLAS:
Mix 3 tbsp ground chia seeds and 3 tbsp water. Place aside.

In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.

Mix until everything is just combined.

Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.

Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.

FILLING:
Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.

ASSEMBLY:
ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.

TEMPEH TORTILLA PIZZAS

SERVES 4 PORTIONS

2 (10-inch, or 25 cm) flour tortillas

Non-stick cooking spray

2 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

8 ounces (227 g) (8oz) tempeh, simmered, finely minced

1 tbsp (15 ml) high heat neutral- flavoured oil, more if needed

2 tbsp (30 ml) vegetable broth, more as needed

1 tbsp (15 ml) tamari

1 chipotle in adobe, or to taste

3 cups (165 g) (5.8oz) shredded lettuce

1⁄2 cup (90 g) (3.2oz) chopped tomato

2 tbsp (12 g) (0.42oz) minced scallion

1 large or 2 small avocados, pitted and peeled

2 to 4 tbsp (33 to 66 g) (1.2 to 2.3pz) salsa, as desired

Salt and pepper

NUTRITIONAL VALUES

Calories: 958kcal
Fat: 90.6g (18g S.Fat)
Carbs: 28.4g
Protein: 4.3g
Sugar: 15.7g
Sodium: 1295mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Coat the tortillas lightly with cooking spray. Bake for 2–3 minutes, or until golden (see Recipe Note). Spray the second side and bake for 2 to 3 minutes, or until the desired crispness is reached. A longer baking time will result in a cracker-like crust.

In a medium-sized mixing bowl, combine the onion powder, garlic powder, cumin, chili powder, and oregano. To coat, toss the minced tempeh in the seasonings. In a large skillet over medium-high heat, heat the oil. Cook for 3 to 5 minutes, stirring occasionally, until the tempeh is lightly browned. If necessary, add an additional tbsp (15 ml) of oil to keep it from sticking.

In a small blender, combine 2 tbsp (30 mL) broth, tamari, and chipotle. Blend until smooth. Cook for 3 to 5 minutes, stirring occasionally, over the tempeh. As needed, add additional splashes of broth to keep the mixture moist. The liquid should be absorbed by the tempeh. Season with salt and pepper to taste.

Toss together the lettuce, tomato, and scallions.

The avocado should be mashed. Season the avocado evenly on the tortillas with salt and pepper. Spread the tempeh mixture evenly on top. Layer the lettuce mixture on top. As desired, spoon the salsa onto the tortillas.

RECIPE NOTES

Tortillas come in a variety of thicknesses. Keep an eye on them while baking to ensure they are golden and crisp, but not burnt.