04 December 2012

Chickpea and spinach 'quesa'dilla, or Mexican night--part the second!

Tried this one out tonight. It was pretty decent, although again, as with the last Mexican recipe to appear on this blog, it could have been spicier. Fair warning. Feel free to add some more peppers or chili powder or something to kick it up a notch! It was also overly filled and hard to flip, given the wonky tortilla-to-filling ratio. Also fair warning. As always, I recommend keeping a fork handy to collect any spillage from these. There will be spillage. You may also want to try cooking for longer or at a higher heat, or in a frying pan, brushing the tortillas with some oil beforehand, since they did turn out a bit dry and not as hot or crispy as they could have been. Ah well, life is an experiment. Anyhow, if you care and dare, here is how to make...

Chickpea and spinach 'quesa'dillas

Preheat oven to 350 F.  Lay out one medium (8-inch) tortilla on a cutting board. Spread with garlic white bean purée. Top with...

1/4 can (1/2 cup) or a bit less   chickpeas
1/3 cup   chopped fresh spinach
2 tbsp   red kidney beans (as usual, I say that dried, soaked, then cooked beans taste better, but I realize that's super-time-consuming for most, so if you're pressed for time, go with canned)
8   sliced pickled jalapeños
liberal dash   red pepper flakes - OR - 1/4   chopped fresh red pepper
3 tbsp   chopped green onions
dash   garlic salt
dash   black pepper

Lay out another tortilla of the same size and spread with more garlic white bean purée. Press the two tortillas firmly together and slide the whole quesadilla onto a baking sheet. Bake for 14 minutes, or until crispy and hot, flipping halfway through. Transfer to cutting board and slice into six pieces. Slide onto plate and serve with some avocado corn salsa and/or some regular salsa. (This time making the avocado-corn salsa, I added some chopped green onion in addition to the white and added a bit more olive oil, and I must say it was a lot better.) Chow down! Unh!

Grilled tuna-style salad sandwich w/ chickpeas

I do apologize for the lack of pictures in the next few posts. My SD card for my camera is not getting along with my laptop and I don't have the cord that links the actual camera to the laptop so I'm not sure what to do. I'll figure it out soon, hopefully. This looks good, though, seriously! And tastes good, too!

If you're feeling the need for something salty and oily (dare I say, fishy?) for lunch, this is just the ticket! This is basically the exact same as my famous (in my own mind) tuna salad recipe back from when I still ate those little fishies from a can, only the tuna has become chickpeas and the regular mayonnaise has become Vegenaise. I wasn't sure how much the chickpeas would be a good substitute for tuna, and it's not really an exact replica to be honest, but this is still a nice and filling little salad mix. I'm thinking now some chopped celery might be worth a try too. If anyone does that, let me know how it goes. This is quick and easy, and leaves you with some leftovers for future lunches when you're pressed for time. Here's how you do it:

The salad:

1/2 can (or 1-1/4 cup)   chickpeas
2-1/2 tbsp   Vegenaise or other vegan mayonnaise (I recently tried out that brand for the first time and highly recommend it... very rich and fluffy, like the real deal but without eggs!)
2   pre-sliced dill pickle slabs, diced into tiny squares
1/2   avocado, diced
3-ish tbsp   green onion, chopped
1/6   lemon
garlic salt, black pepper to taste

Empty all contents into bowl except lemon. Squeeze lemon wedge over top. Mix together with fork until chickpeas start sticking at least a little bit to the other ingredients. Bam! Done! (This will leave you enough salad for at least three sandwiches unless you like them super-heaping... can't blame you if you do. Refrigerate the rest in a bowl covered with plastic wrap or some other airtight container for later.)

The sandwich:

Put frying pan on burner set to medium-high heat. On a cutting board, lay out two slices of your favourite bread. (I used some organic stuff that had kamut and some other neat little grains in it, and it was delicious.) Spread one side of each slice with vegan margarine. On the non-buttered side of one slice, scoop some salad mix and spread it out until reasonably but amply filled. Top with a slice of your favourite kind of tomato (I usually use grape or cherry tomatoes, but I think I might diversify to another kind next time) and a leaf or two of your favourite salad green: y'all know my favourite is kale, but spinach or romaine lettuce might be another good option. Add a dash of pepper. Put the other slice of bread on top, with the buttered side facing out at you. Place in pan and grill until bread is crispy, flipping halfway through, of course. Put it on a plate and eat it! Rock on!

Crispy kale chips make a good side. A good basic recipe for those can be found here, although I found you don't need to cook them for as long as it said there.