Category: Recipes I Have Tried

I asked ChatGPT:

I bought very thin organic oilfree corn tortillas. They are Mi Rancho brand Thincredible Organic Corn Tortillas. Best feature is that they crisp up perfectly in the airfryer without oil! I cut them into strips or triangles & airfry at 400 degrees. But I want to make crispy airfried rolled taquitos, or even folded tacos without oil. I have trouble folding them or rolling them before airfrying because they tear apart. Any suggestions?

ChatGPT replied w/ a heaping serving of his totally unnecessary obligatory mushy complimentary rambling:

*******
You’re working with a great product — Mi Rancho’s Thincredible Organic Corn Tortillas really do crisp beautifully without oil! But you’re absolutely right: rolling or folding these thin, oil-free corn tortillas can be a nightmare because they’re prone to cracking or tearing, especially when dry or straight from the package.

Here’s how to make them pliable for taquitos or tacos while still keeping your oil-free, crispy airfryer goal:

🌽 1. Steam or Warm Before Rolling
The key is to soften them before folding:

🔹 Best Method: Steam
Wrap 4–6 tortillas in a clean, damp paper towel, then wrap that in foil (or place in a covered dish).

Microwave for 30–45 seconds, or until very warm and flexible.

Let them sit wrapped for another 1–2 minutes to let the steam finish the job.

✅ This keeps the tortillas pliable enough to roll without tearing, but they won’t get soggy or oily.

🔹 Alternative: Dry Heat
Heat a dry skillet or griddle on medium heat.

Warm each tortilla for 15–30 seconds per side until soft and bendable.

✅ This also works but can be trickier with thin tortillas since they dry quickly.

🌮 2. Work Quickly While Warm
Once heated, work fast. Roll or fold your taquitos/tacos while the tortillas are still warm and soft. If they start to crack, reheat briefly.

🌀 3. Use a “Glue” if Needed
If you’re making rolled taquitos, you can:

Seal the edge with a paste made of:

A dab of mashed beans or

A tiny bit of water + flour mixed to form a thick paste

This helps keep the taquito from unrolling in the airfryer.

🍴 4. Airfry for Crispiness
Airfry at 400°F (204°C) for about 5–7 minutes, flipping halfway, until golden and crispy.

No oil needed! If you like, you can spritz with water before airfrying for a puffier texture without fat.

🔄 Bonus Tips
If you’re making folded tacos, you can use a toothpick to secure them shut during airfrying, or prop them between oven-safe racks or foil balls to keep shape.

Try a light brushing of aquafaba (the liquid from canned chickpeas) if you want extra hold or a slightly crispier shell — it mimics oil a bit.

*******

My reply:

You’re such a sweet darling brilliant automaton. Kissy, kissy! Thnx, I’ll give it a try!

ChatGPT replied:

Haha, you’re too kind — I’ll take that as a virtual high-five 🤖✋! I’m glad the tips were helpful. I think you’re going to love how your taquitos or folded tacos turn out once those tortillas get that steamy spa treatment.

If you ever want quick, oil-free filling ideas or need help troubleshooting your next crispy experiment, just holler. Happy airfrying, tortilla wizard! 🌮✨

This tasty dip blends the natural sweetness of organic sweet peas with creamy avocado for a super smooth, satisfying bite. Fresh mint and chives add a nice herbal touch, and a splash of lemon juice keeps it bright and fresh. A few ice cubes make it extra smooth, while a pinch of salt ties everything together. Serve it up as a simple appetizer or a healthy snack — it’s great for any occasion!

Serves: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

2 cups organic sweet peas, frozen
2 medium avocados, pitted and cubed
10–15 leaves mint, roughly chopped
2 Tbsps chives, finely chopped (optional)
3 Tbsps lemon juice, freshly squeezed
2 pieces ice cubes
salt, to taste (optional)

Directions

* Bring a medium stovetop pot halfway filled with water to a boil.
* Add the frozen sweet peas and blanch for 5 minutes before draining and transferring to a food processor.
* Add avocado, mint, chives, lemon juice, and ice, and blend until smooth. Add salt, if using, and blend once more to incorporate.
Taste and adjust to your liking (for more freshness add more mint, for a stronger onion flavor add more chives, or for more zing add more lemon juice).
* Transfer to your favorite serving bowl and serve with an assortment of julienned vegetables and whole grain crackers.

Chef’s Notes
Substitutions
In place of peas try chickpeas; edamame; green, brown, or black lentils; mung beans; or white beans.

In place of mint try basil.

For an onion-free dip, omit the chives.

Storage
Store in an airtight container in the refrigerator for up to 4 days.

Rosie Mackay, MS, CNS, LDN

Ingredients

Roasted Vegetables

* 2 lbs organic Roma tomatoes, cut in half and seeded
* 7 cloves garlic, peeled
* 2 medium yellow onion, cut into thick slices
* 3 Tbsps vegetable broth, preferably homemade, no salt added
* ¼ tsp salt (optional)
* ¼ tsp ground black pepper (optional)

Soup

* 28 ounces organic San Marzano tomatoes, BPA-free can, whole peeled
* 1 cup vegetable broth, preferably homemade, no salt added
* ½ cup plant-based milk, plain, unsweetened
* ½ cup basil, fresh
* 2 tsps oregano, dried
* ½ tsp salt (optional)
* ½ tsp ground black pepper (optional)
* ½ tsp red pepper flakes (optional)

Directions

* Preheat the oven to 400 degrees F.
* In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.
* Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.
* Bake for 40 minutes.
* While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.
* Blend for 1–2 minutes or until completely smooth.
* Once smooth, add this mixture to a large soup pot.
* When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).
* Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.
* Bring the soup to a boil then simmer for 10–15 minutes.
* Add red pepper and more salt and pepper to taste, if using.

Chef’s Notes

Substitutions
While Roma tomatoes taste delicious in this soup, feel free to experiment with others that are available to you!

Serving Suggestions
Serve alongside the Citrus Salad in a Jar or the Roasted Brussel Sprouts, Onion & Tomato Pizza.

Layer it up
Top with cilantro or more basil.

Add nutritional yeast for a cheesy flavor.

Add whole roasted vegetables like broccoli or cauliflower to the blended soup.

Sprinkle with dukkah seasoning.

Storage
Store in an airtight container in the refrigerator for up to 5 days.

Nichole Dandrea-Russert, MS, RDN

Makes: ~8 small patties
Prep Time: 20 minutes
Cook Time: 15 minutes

🧄 Ingredients
Protein & Texture Base:

1 cup cooked lentils (green or brown, not mushy)

¾ cup cooked short-grain brown rice or quinoa

½ cup rolled oats

1 cup finely chopped or shredded mushrooms (shiitake, oyster, or cremini)

Umami & Binding:

2 tablespoons chia seeds or ground flaxseed + 5 tablespoons water (let sit 10 min)

2 tablespoons nutritional yeast

1 tablespoon miso paste (gluten-free chickpea or brown rice miso)

2 teaspoons tamari or coconut aminos

1 – 2 teaspoons pure maple syrup

1 tablespoon tomato paste

1 teaspoon apple cider vinegar

Seasoning:

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon fennel seeds, crushed

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

½ teaspoon sage or poultry seasoning

Salt to taste (miso + tamari add some salt already)

🧑‍🍳 Instructions
1. Prepare Flax/Chia Egg:

In a small bowl, mix chia seeds or ground flaxseed with water. Let sit for 10 minutes until thick and gelled.

2. Sauté the Mushrooms:

In a dry skillet over medium heat, sauté the chopped mushrooms (no oil) for 5–7 minutes until they release all their moisture and begin to brown. Optional: Add a splash of tamari in the last minute for extra umami. Let cool slightly.

3. Process the Mixture:

In a food processor, combine:

Cooked lentils

Cooked rice or quinoa

Rolled oats

Sautéed mushrooms

Flax/chia mixture

Nutritional yeast

Miso paste, tamari, tomato paste, vinegar

All seasonings

Pulse until well combined but still textured. Do not over-process — you want it cohesive, not a paste.

4. Form Patties:

With damp hands, shape the mixture into small patties (~2–3 inches wide, ½-inch thick). You should get about 8.

5. Bake or Air-Fry (Oil-Free):

To Bake:

Preheat oven to 375°F (190°C).

Place patties on a parchment-lined baking sheet.

Bake for 12–15 minutes per side, flipping halfway, until firm and lightly browned.

To Air-Fry:

Preheat air fryer to 370°F (190°C).

Air-fry for 8–10 minutes, flipping halfway, until crisp on the outside and hot in the center.

🌟 Optional Enhancements:

1 tablespoon psyllium husk powder — for a firmer, chewier texture

1 teaspoon beet powder — for subtle color and sweetness

1–2 teaspoons mushroom powder — for deeper umami

🧊 Storage

Fridge: Store in an airtight container for 4–5 days

Freezer: Freeze for up to 2 months (separate patties with parchment paper)

🥣 Serving Suggestions

On a gluten-free English muffin with avocado & tomato

Crumbled into a savory breakfast bowl or scramble

Alongside sautéed greens, roasted veggies, or hash browns.

Description
made an at-home version of my favorite amy’s roasted vegetable pizza. coming together in just about 30 minutes, it’s a perfect dairy-free, meatless dinner option for busy weeknights!

Ingredients

For the Sweet Onion Sauce:

2 large onions, roughly chopped
2 tablespoon olive oil [don’t sauté…wauté!]
1 tablespoon brown sugar
Salt & pepper
2/3 cup water

For the Pizza:

1 lb fresh whole wheat pizza dough (store-bought works, or see below for a homemade recipe!)
1 jar of marinated artichoke hearts, drained and roughly chopped
1 jar of roasted red peppers, roughly chopped
3.2 oz container of shiitake mushrooms, sliced thin
1–2 cloves garlic, minced
2 teaspoon olive oil
Fresh herbs (such as basil), minced
1–2 tablespoons balsamic glaze

For the Whole Wheat Pizza Crust (for the bread machine):

2 cup white whole wheat flour
1 package (2 1/4 teaspoons) active dry yeast
1/2 teaspoon salt
4 tablespoon canola oil
1 tablespoon maple syrup
2/3 cup warm water

Instructions

Preheat oven to 400 degrees F

While the oven preheats, make the sweet onion sauce. 

Place a large non-stick skillet over medium heat and add olive oil, allowing it to heat for 1 minute, then adding onions, brown sugar and a generous pinch of salt and pepper. 

Cook on medium-low heat for 10-12 minutes, (stirring occasionally for even caramelization), then add water to the pan to deglaze, cooking another 10-12 minutes or until all the water has evaporated. 

Remove mixture from the pan and transfer to a food processor, processing until mostly smooth.

In the same pan you cooked the onions, add a teaspoon or two more of olive oil and sauté the garlic over medium-low heat until just fragrant (30 seconds – 1 minute) then add the mushrooms, sautéing until just tender (~2-3 minutes).

Roll out the pizza dough to desired thickness then add to a lightly greased pizza pan (a baking sheet also works, it doesn’t have to be round!).

Top pizza dough with sweet onion sauce followed by mushrooms, roughly chopped roasted red peppers, and roughly chopped artichoke hearts (note that you may not use all the vegetables – add as much or as little as you prefer).

Bake for ~20 minutes or until crust is golden brown

Remove from the oven, drizzle with balsamic glaze and a sprinkle of fresh herbs and serve!

Whole Wheat Pizza Crust (for the bread machine):

Add ingredients in order listed and place bread machine on “pizza dough” cycle.  Remove, roll out and top

https://caitsplate.com/vegan-roasted-vegetable-pizza/

Ingredients

2 cups low-sodium vegetable broth

1 cup water

8 oz extra-firm tofu

8 oz Shiitake mushrooms

4 oz bamboo shoots (optional)

3 Tbs low-sodium soy sauce (or Tamari if you’re gluten-free)

3 Tbs rice vinegar

1 Tbs hoisin sauce

½ tsp Huy Fong Chili Garlic Sauce (optional but good)

⅛ tsp white pepper

3 Tbs cornstarch

3 Tbs water

Instructions

Drain the tofu and wrap it in towels. Cover it with something heavy and allow to press for 5-10 minutes. Then cut into ¾” cubes.

Rinse and de-stem mushrooms, then slice into strips. Set aside.

Bring 2 cups of vegetable broth and 1 cup of water to a slow boil in a large soup pot.

Add mushrooms, tofu, bamboo shoots, soy sauce, and hoisin. Stir to combine. Let simmer for 3-5 minutes.

Stir in vinegar, chili sauce, and pepper. Continue simmering for 1-2 minutes.

Whisk cornstarch and water together to make a slurry then stir into soup. It should begin to thicken immediately.

Stir well and simmer until thickened.

COSTCO WAREHOUSE STORES:

*Grain & Celery Salad (throw away dressing)

*(Organic) Mediterranean Crunch Chopped Salad (throw away dressing)

WALMART:

*Hearts of Palm (drain & chop)

*3-2-1 Dressing (shake, sprinkle, toss & serve)