Cheezey Chik'N wrap

These wraps are fool-proof and they please omnivores just as well as vegans. I take a Boca Spicy Chik'N patty and fry it in a little oil, then put shredded Daiya and cover to let it melt. Warm up a tortilla, spread some Vegenaise, and add the chik'n and veggies (kept it simple with spinach and cherry tomatoes). This is a five-minute meal that will have you wondering if it's truly vegan. mmmmmm melty.

Stuffed Mushrooms

For the Superbowl, I made stuffed mushrooms from a recipe in my "Vegan Planet" cookbook by Robin Robertson.  This was my first attempt at stuffed mushrooms, and it was pretty easy (also note that I adapted the recipe a bit to my taste because I suck at following recipes). 

Ingredients:

Baby bella mushrooms
Bread crumbs
Diced garlic
Chopped Italian parsely
Diced onion
Diced jalapeno
Oil
Splash of veggie stock
Spices (salt, pepper, Italian spices)

First, take off the mushroom stems and chop them, set aside.  Make breadcrumbs by pulsing a few pieces of bread in the food processor.

Next, heat a little oil in the pan and sautee the mushroom caps for a minute to soften them.  Remove from pan and place on a baking sheet.

Saute the onion, garlic, and jalapeno until translucent, and add the parsely, breadcrumbs, mushrooms and a little veggie stock to moisten the mixture.  Mix ingredients.

 
Scoop a spoonful of the mixture and spread over each mushroom cap.  Bake on 400 for about 10-15 minutes, until the mixture gets crispy on top.   

Sweet potato quesadillas

These vegan quesadillas were inspired by a recipe from the cookbook "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero.  It is a fantastic cookbook with healthy, veggie-filled recipes for all occasions.  In their recipe, they recommended using yuca in the filling, but unfortunately couldn't find it so I improvised with a sweet potato and fingerlings I had on hand. 

I used a large sweet potato, a few small fingerling potatoes cut in pieces and boiled for 20 minutes. 

Then I sauteed diced onion, garlic, and diced red pepper in a little oil and added spices such as cumin, salt, pepper, and a dash of cayenne.  

Mash the potatoes with a little Earth Balance vegan margarine, then add the cooked veggies.  I also had some red chard already cooked, so I added it to the mix as well.  (See my post about braised greens.)

Next, I lightly buttered the inside of a tortilla and spread the mashed-potato mix on one half. Fold the tortilla and butter the outside as well.  Place in a heated skillet and grill until brown on each side.