

Not really photogenic after it is mixed up, but very tasty! I topped it with black olives and chips! I might use my leftovers to make a quesadilla or burrito tomorrow for lunch 🙂
Where you are always allowed to play with your food!
Not really photogenic after it is mixed up, but very tasty! I topped it with black olives and chips! I might use my leftovers to make a quesadilla or burrito tomorrow for lunch 🙂
Smash an avocado with salt and pepper. Toast some bread. Top with eggs. I usually do sunny side up or poached, but Becca wanted scrambled. Bam. I just saved you $15 😉
Here are a few meals I have made over the last few days. Hope they inspire you to cook at home!
I have a yummy vegetarian pasta dish for you! I found some ground beef in the freezer yesterday, and the kids and husband love my Chili Mac, so I decided to make that for them. Since, I no longer eat meat, I decided to use up the sad mushrooms in the vegetable crisper and make myself a vegetarian pasta. It was so easy and fast, so I don’t even think it requires a official recipe.
I browned the mushrooms in olive oil for about 10 minutes on medium heat. Then I added 1/2 pound of pasta, a jar of marinara sauce, and water (the amount it takes to fill up that jar of sauce). I stirred it all together and turned it to low. I cooked it for about 20 minutes, stirring halfway through. Lastly, I stirred in a half cup of heavy cream. If you want to make this vegan, you can leave that part out. Now I have a few extra meals for the week!
Say what you want about tofu, but to me, it is a blank slate of perfect protein. You can complain about it all you want, but you have to know how to handle it. In this preparation, I added all the flavoring of chorizo with none of the sausage. I think I made one of the best vegetarian quesadillas I have ever eaten.
SAY WHAT? I would never lie about tofu or quesadillas. Most vegetarian quesadillas at restaurants are way too soggy. The only vegetarian quesadilla I like with tofu is at Moe’s where I just get tofu, black beans, and maybe a few mushrooms. This one has WAY more flavor!
Tofu, Black Beans, and Veggie Quesadillas
Ingredients
1 shallot, diced
1 red pepper sliced thinly
1/2 a small head of cauliflower, chopped
1 small can black beans
1 tablespoon chorizo powder (you can buy or make https://emerils.com/126059/chorizo-seasoning)
1 container tofu, drained and chopped
1 large whole wheat tortilla
1 handful of mixed Mexican cheese, or whatever you have
Directions
Prepare all your veggies
Coat your pan with some oil
Add in your shallots and red peppers and cook down for 5 minutes.
Add your cauliflower and tofu with your chorizo spice blend. Mix together well for another 5 minutes.
In a nonstick pan, add a tablespoon of oil or butter, then add a large whole wheat tortilla (or whatever you have. I have a tall stack of different tortillas in my fridge)
Add a good helping of the tofu veggie mixture with a nice handful of cheese.
Fold the tortilla over and cook until crispy on both sides, about 3 minutes on medium high heat for both sides. So yummy! I have leftover filling for something else later! =)