Quesadilla-Like-Thing

Here's a dish that is quite different, and takes almost no time at all to put together.  Not to mention that it's pretty cheap to make too, and can make just one serving.  Sound good?  I like this dish because I don't eat this sort of thing a lot.  A scrambled egg on top of a tortilla shell.  Smeared with tangy lemon greek yogurt, and topped with flavour packed capers or sun dried tomatoes.  And a few onions added for additional bulk.  Add a few chopped fresh herbs, and there you have it- something that you have never tasted the likes of before.  Somehow, I know that there are a lot of variaiton that can be made from this dish, I just have to find them...

Quesadillas
Serves 1-2

Adapted from 101 Vegetarian Cookbooks

Juice of one small lemon
Large spoonful fat free Greek Yogurt
Salt and pepper
¼ cup finely chopped onion
1 egg, beaten
1 tortilla, room temperature

Grated cheese

Chopped fresh herbs like parsley

1 generous tbsp capers or sun dried tomatoes

Mix together the lemon juice, yogurt, and salt and pepper, and set aside.

Heat a small frying pan over medium high heat, and either sauté the onion with a bit of water or oil for 7 minutes or so, until tender.

Reheat the small frying pan over medium heat- egg heat. Spray generously with nonstick spray or add a dab of oil, and then pour in the egg. Swirl the egg to coat the bottom of the pan, and let sit for 30 seconds. Put the tortilla on top of the still-runny egg so they stick together, and let sit until the egg is cooked, about another minute. Flip the quesadilla over, and top with onion, cheese, and herbs. Let sit for 30 more seconds, and then remove to a plate. Spread the yogurt and capers/sun dried tomatoes on top.

A Quick Tofu Wrap

I think I literally made this recipe in about 15 minutes, start to finish.  It was quite epic, to use the popular term.  Life is way to hectic anyway to be spending more than that time on dinner.  I think this tofu was supposed to resemble eggs, but I really don't think that it tasted anything like eggs (or looked like them, for that matter).  The only thing I would change about the original batch that I whipped up would be to reduce the mayo a bit, because it seemed a bit heavy to me.  Other than that, I loved it, and the leftovers saved both M and I on several occasions. 

I bet this would be good with frozen and thawed tofu, too.

And another thought.  It seems kind of ironic that it's quite cold outside, and these wraps are to be eaten cold.  Don't ask me the logic in that, because there really isn't any.  But I really love the weather.... stew, stew, stew!

Quick Tofu Wraps


Serves 6-8

Adapted from Vegan Appetite

19 ounces extra-firm tofu, pressed really well, crumbled

Juice of 1 lemon
2 tablespoon soy sauce
1 teaspoon liquid smoke
½ teaspoon turmeric
1/4 cup fat free mayo
1 tbsp Dijon mustard
1 tbsp capers
¼ cup minced onion
¼ cup minced red pepper
1 tbsp minced fresh basil

1 teaspoon paprika

½ tsp tumeric
salt and pepper

Mix all ingredients in a large bowl until well combined.

Spread a layer on a wrap, and then add the toppings of your choice. I used alfalfa and spinach- tomatoes would also be good. Alternatively, make a sandwich!

Hodgepodge Salad

I honestly have no clue how this salad came to be.  I am pretty sure, though, that you could call it something that is a clean-out-the-fridge sort of dish.  It sort of ended up as something to use up all the odds and ends that were lying around, bugging me.  The original thing that got this salad started is called Salad Nicoise from Allrecipes.

And, obviously I got a bit carried away with throwing in everything that came to mind.  But the end results were really good- although M liked it a bit more than me.  I think the one thing that did not belong was the eggs, but other than that, it's a great salad at any temperature, very filling for you, and very emptying for the fridge.

Hodgepodge Salad

Adapted from Salad Nicoise and French Cafe Summer Salad

Serves 6

• 1/2 pound new potatoes, chopped
• 1/4 cup chopped fresh basil
• 10 green olives, sliced
• 2 cups cabbage, shredded
• 1 red bell pepper, chopped
• 1 tablespoon capers
• ½ cup dried pink beans, cooked
• ½ red onion, thinly sliced
• 1/2 pound fresh green beans - rinsed, trimmed and blanched
• 4 cups baby spinach, stems removed
• Juice of 1 lemon
• 2 tbsp raspberry vinegar
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp miso paste

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl mix the basil through the spinach. Add the potatoes.
In a separate bowl mix the remaining ingredients and add to the big mixture. Serve, or chill until ready to serve.