Food · Recipes

Awesome Veggie Medley Minus Epic Fail on Veggie Tortillas

It’s time for my weekly cooking day challenge. Mostly, I prep easy food for meals throughout the week- well, lunches and dinners anyway. But, on this day, I will also try to make one thing that is actually a cooking experiment.

This time the experiment was to replace the eggs in zucchini tortillas with Chia seeds and water. The idea is that if you take a tablespoon of seeds and stir into 1/3 cup water, let stand for fifteen minutes, then you will have a good egg replacement for baking. I get the idea- the mix turns gelatinous so I could see how it might hold baked stuff together like an egg does. Well, I made the tortillas and- epic fail!!! Even though I sprayed the paper with a thin coat of olive oil, the gelatinous seeds acted like a glue and stuck the thin tortillas completely down to my parchment paper. The little 1/2 piece that I managed to separate from the parchment tasted good, but…..yeah, I won’t use chi seed gel on anything that will be spread and pasted right onto paper again, that’s for sure.squash-corn-medley

So here is the GOOD food that I made yesterday. I LOVE grilled veggies, but I HATE cleaning the griddle. Getting the soap and sponge down into every little crevice and scrubbing, scrubbing, scrubbing. Ugh. So, this time I used the wok for my veggies and they are awesome. You don’t get the cute little griddle marks, but you do get a fast, cooked, but still a little crisp effect on the veggies.

Awesome Zucchini Veggie Medley

  • Servings: 6-8
  • Difficulty: easy
  • Print

    • 2 yellow squash
    • 2 zucchini
    • 4 ears of sweet corn
    • about 2 tbs of cooking oil (your choice)
    • 1/2 tsp Chinese chili oil (go EASY on this. It’s HOT!)
    • 1/2 tsp Mrs. Dash garlic/onion salt free spice mix (or salt and pepper to taste)
  1. Stand your cleaned corn cobs on end and strip the kernels off with a sharp knife.
  2. Dice the other veggies into smallish bite sized cubes.
  3. Heat a drizzle of oil (your choice) in a wok or large skillet. Make the oil hot enough so that a little piece of veggie will sizzle as soon as it hits the pan and then turn the heat down to med high.
  4. Dump in all of the veggies, add chili oil and seasoning. Toss to cook to your preferred doneness. (well if doneness is not a word, it should be.)cooking vegetables

Store in an airtight container in the refrigerator. I divvy my mixture up, store in plastic containers so that I can grab and zip off to work. Then I freeze the leftovers for a week that I don’t feel like cooking.

vegan lunch
Here, I’ve added cubed sweet potatoes, rice, quinoa, black beans and a little salsa for my lunch to go.

zucchini corn squash

I use this veggie mix throughout the week. Sometimes I eat it just like it is, but I will also add other veggies  and even add salsa and eat it as my taco or burrito filling. The frozen leftovers are excellent for fast soups too.

veggie taco
Combine veggie medley with black beans, quinoa, brown rice, diced tomatoes and salsa for a delicious taco filling

Enjoy!S McCall

3 thoughts on “Awesome Veggie Medley Minus Epic Fail on Veggie Tortillas

    1. Thanks Brandy! I’ve been offline for a while and am just now coming back to WordPress. Can you believe that I have to practically relearn most of it? LOL…Well, at least “learning” should go faster this time around (and with less hair pulling). I’m definitely going to check out the details in your link and jump right in.

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