What I like the most about the cookbook is that she has a basic recipe and several different variations to switch things up... all of which are vegetarian and the recipes are versatile enough to add protein if you aren't vegetarian.
This book is a great source of inspiration as I've been eating more vegetarian/pescetarian meals... and with so many variations that are flavorful and colorful, I don't miss eating meat during the week!
The following recipe for homemade tortilla comes from Heidi's book. Who knew that tortillas were simple enough to make from scratch?! I had some leftover whole wheat flour so I used it to make whole wheat tortillas as an adaption to Heidi's original recipe. These tortillas went on to make Smashed Black Bean Quesadillas. Aside from quesadillas, you can use them for soft tacos, chips, Mexican inspired lasagnas, mini pizzas, etc!
1 cup unbleached all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water
In a food processor, combine the flour, baking powder, salt and shortening. Pulse until the mixture resembles coarse meal. Transfer to a large bowl.
Stir in the warm water a bit at a time until a stiff dough forms - not sticky and not dry. Cut the dough into 8 to 12 pieces (depending on whether you are making small or large tortillas), and form each into a ball. Let the dough rest, covered with plastic wrap or cloth, for at least 15 minutes.
Roll or flatten each piece of dough into a thin circle at least 6 inches across. Cook on an ungreased skillet or griddle over medium high heat until barely golden, about 45 seconds on each side.
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