Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Saturday, April 6, 2013
Product Review: La Tauna Tortillas
La Tauna is a Tucson-grown company that specializes in vegan tortillas. Born and raised in Tucson, but the company is getting nationwide sales now. I had not heard of the company, nor did I know the tortillas were vegan, when I spotted them at the Co-Op.
Good catch, eye!
Look at them! All in their "spicy" glory. I snagged a bag and headed home.
What are they like? Think about your general non-vegan flour tortillas.They are likely to be cream-colored, buttery. pliable and soft.
But these tortillas are very, very different.
First of all, they have a clean, natural taste to them. No buttery anything going on here. Yup, they are vegan. And, secondly, being that they are whole wheat and butter-less, they are somewhat stronger than non-vegan flour tortillas. They are not hard -- no, no, no. But they don't remind you of a pillow when you touch or eat them.
Ha. Tortilla pillow.
As for the flavor -- the flavor of spice is strangely intermittent. At one moment, you're wondering, "Well, where is it?" In the next bite, you get a burst of spicy flavor. Think about eating sushi: You're going along your merry business, enjoying that luscious raw fish, when suddenly a wild speck of wasabi appears.
Yeah, these tortillas are like that.
But I do like them. Use them as you would any tortilla and take note that you are doing your body good.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Oh, the pressure. Nancy and I are having our food and photography event in eight days and I am still struggling with the menu. I want to...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
A fancy Hamburger Helper? No, no, not -- that is not what I was going for. But, alas, that is exactly what tonight's dish brought immedi...
What a treat to find five different recipes on the Saveur magazine for this month. A friend asked: "Doesn't that mean you have to m...
Its culinary mashup time. This creation was born from indecisiveness. For dinner, I wanted a meaty steak with vegetables, but I also cr...
For those of you who have read Holes by Louis Sachar -- one of my favorite childhood books -- recall the scene when Stanley meets the ...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...