Mexican Quesadilla

So this was somewhat a leftovers-directed creation but it was really really good. After having made a burrito for lunch that day, which I made in the morning and hence did not have time to take a picture, I was so excited by how delicious it was, I kind of wanted another one for dinner. But I wanted it to be a bit different, so naturally, I thought, quesadillas! I spread Tofutti cream cheese on one tortilla, and leftover refried black beans on the other. Then I sandwiched sauteed kale and just a bit of salsa in between the two and grilled it on my grill pan. I sliced it into 6 pieces and served it with the last of the tofu cream and Whole Foods pico de gallo.

Verdict? This was amazing. Even better than the burrito I was raving over. The crispy golden-ness of the tortillas, and the sauteed kale and creaminess of the cream cheese and mashed black beans was just perfect. And dipped in the tofu cream and pico was absolutely heaven. Soooo good. I wouldn't change a thing. I didn't miss the gooeyness of the cheese in classic quesadillas one bit, which was a big surprise to me. I think all quesadillas should have some greens in them. It's just so dang delicious.

Crispy Mushroom Pizza

So this was I think the most classically vegan meal I've made thus far. I think. But who am I to know? I've only been vegan for 3 weeks. Basically, I sauteed mushrooms, onion and garlic until nice and soft and browned and set aside. The "cheese" is actually the tofu cream recipe from The Kind Life: firm tofu, steamed, then blended with umeboshi plum paste, lemon juice and a couple of tablespoons of veganaise. Then I lightly broiled a whole wheat tortilla, topped with the cream and then the mushroom mixture and boiled until the toppings were warmed and just beginning to dry out a bit. Topped with some parsley and served.

This was also really really good. The tofu cream imparts just that bit of acidity and creaminess that pizza needs, but it's more like sour cream than cheese. And it contrasted nicely with the crispness of the tortilla. And mushrooms and onions are always delicious. When I made a second pizza with the leftovers the next day, I put some sauteed bok choy greens under the mushroom mixture and that was even more delicious. Also, it's crucial to poke holes in the tortilla before broiling to prevent it swelling like a balloon, which I repeatedly forgot. I also used the tofu cream in a burrito a few days later, along with homemade refried black beans, sauteed kale and fresh salsa...which was possibly the best burrito I've ever had. Ever. And I ate it 4 hours after making it, for lunch. And I used the tofu cream in a dish tonight that I will post shortly. Basically, the tofu cream and the basic method for making tortilla pizza were the takeaway lessons here. Although the basic recipe is good, there are a million things you can do differently to customize it to your own tastes. Yum. Being vegan is fun...and very educational.