vegan mexican torta with homemade “quick bread”

Listen you guys. This picture kind of looks like a pile of shit but I promise you, it is absolutely delightful. The crunch of the cabbage, the zesty zing of the lime and the tangy pickled jalapenos totally contrast with the texture of the black beans. The homemade “quick bread” takes no joke like 5 minutes to prepare and then BOOP, you stick it in the oven and you have this hearty goodness at your fingertips. There are a few little steps required to make all the toppings but I find this to be relatively easy to whip up on a week night. The best part–you can easily pack up the components for a scrumptious lunch the next day. There is nothing better than taking a moment in the midst of chaos to enjoy a healthy home cooked meal.

In other news, life is busy busy right now. I have design work being flung at me left and right. (not a bad problem, I know) My career is still in its fledgling stages so a part of me is a little nervous as to how I will pull this all off. (this is not due to lack of skill–simply time management) I’m in my last year of school so I just need to maintain supreme laser focus. Graduation is literally 10 months away!!!! Last week, I revamped both companies websites and gave my logo a little facelift. I am feeling really positive about the future. Things feel like they are really coming together. I feel like the roots of my life are finally being placed and with each passing day; I take shape. It’s very exciting.


I really encourage you all to give this a whirl. You won’t regret it. The recipe is healthy, filling and as I said, not super challenging to make on a week night when the kids are yelling and you are starving. For the record though, my kids, who eat mostly everything, will not touch this shit. I made them breaded chicken and a veggie. This recipe serves four but I simply cut it in half for my husband and I. Enjoy!!!

“Quick bread” Recipe
3 cups whole wheat flour (you can also do a mix of half white and half wheat. I use a locally milled flour that is a heirloom wheat; the taste and texture is to die for)
2 tablespoons cornmeal
3 teaspoons baking powder
1 teaspoon chipotle powder
1/2 teaspoon paprika
2 teaspoons salt
6 tablespoons olive oil
1 cup of warm water

Preheat oven to 400 degrees. Place all the ingredients in a bowl and mix with hands until a dough forms. Knead until smooth and elastic, dough should come together in a fairly easy to handle ball. If too dry, simply add water a little bit at a time. Divide into 4 portions. Press out each dough into a 2 inch thick round and place on an oiled baking sheet. Bake until lightly golden on top about 25-30 minutes. Allow to cool a few moments prior to cutting in half and serving.

Bean Filling
1/2 an onion, chopped finely
2 cans black beans
2 teaspoons ground cumin
3 tablespoons olive oil
Salt and pepper to taste

Peel and chop the onion. Put a skillet on medium heat and toss in the olive oil. Once the oil is hot, throw in the onion and sauté until translucent. (about 4-5 minutes but definitely watch the heat, you don’t want these to burn or brown even). Drain and rinse the beans, add to the skillet. Throw in the cumin and mash with a fork until the mixture is the texture of refried beans. Simply cook until hot.

Avocado, sliced
Tomato, sliced
Cilantro, fresh, just as much as you care for taste wise
Fresh lime, squeezed
Red cabbage: 2 cups with a drizzle of lime, salt + pepper
Pickled jalapenos: Slice 2 jalapenos and toss in a pan with 1/2 cup of apple cider vinegar, 1 cup of water, a hearty dash of salt and 1 tablespoon of sugar. Bring to a boil, then turn off heat and allow to sit for about 30 minutes.



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