(I need a better camera...I know...)Vegan Spinach and Mushroom Quesadillas
(Original recipe from The Complete Vegan Kitchen. The recipe below is only slightly adjusted)
oil
1 pound spinach (you could use frozen)
2 tsp garlic, minced (I always use more garlic than the recipe calls for)
1 onion, sliced or diced
8 oz mushrooms, sliced
1 cup of your favorite bean dip, or refried beans
6 large whole wheat tortillas
Garnish
Pico de Gallo or favorite prepared salsa
SUPED-UP Guacamole
1. Heat a little oil in a large skillet. Add spinach and half the garlic. Season with salt and cook until spinach is wilted. Remove spinach into a colander and let cool.
2. Wipe pan clean with a paper towel and then heat a little more oil (we're talking a tsp here). Add the rest of the garlic, the onion and mushrooms and a little more salt. Cook until the mushrooms start to release their liquid and then cook until everything is dry.
3. Once spinach is cool squeeze it dry and combine it with the mushroom mixture. Saute for another minute or so just to ensure all the excess moisture is cooked out. Place vegetable mixture back in colander.
4. Wipe pan clean again and start heating a little more oil in the pan over medium heat.
5. Assemble the quesadillas by spreading 2-2 1/2 TBS of bean dip onto the tortilla. Then place 1/6 of the vegetable mixture onto half of the tortilla and fold the tortilla in half. Press with your hands to make sure it is firmly held together. Repeat until all the tortillas are filled and folded.
6. Then brush hot oil onto each side of each of the quesadillas. Turn up the heat a little and then one at a time brown each quesadilla on both sides.
Serve hot with your favorite salsa and SUPED-UP Quacamole - Enjoy!
Mexican Style Slaw
(recipe by Marcela Valladolid)
1 small jicama, peeled and shredded
3 medium raw beets, washed, peeled and shredded
1 cucumber, peeled, seeded and shredded
Dressing
2 TBS soy sauce
4 TBS lime juice
1 TBS toasted sesame oil*
1 TBS Sugar
1 dried arbol chili, stemmed, seeded, cut into rings
1 tsp salt
1 tsp pepper
*I used about half this and then added a little canola oil. I don't LOVE toasted sesame oil. I always think it's a little overpowering.
I used my food processor to shred everything in this salad this salad. I then just dumped everything from my work bowl into a salad bowl and mixed everything up.
I combined all the dressing ingredients in a separate bowl and whisked until sugar was dissolved. Then I poured the dressing on top of the salad and mixed everything together. I let it chill in the fridge for a while before dinner and served it cold.
It turned out to be a very refreshing side dish for my vegan quesadillas. I try to eat something in the raw form with every meal and many times it ends up being a green salad - but this time it was a bright red one and I loved it!
*Dear Beloved Readers of The Vegetarian Tree,
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LOVE - Amy & Ronda*
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