So tonight I was attempting to recreate a meal from my past and it was a flop.  Even after trying to save it, it was horrible.  Now we are going to see if the dog will eat just so it’s not a complete waste.  Despite the fact that it was a disaster I had to regroup and come up with something for dinner so I opted to put together another house favorite which is also quick and easy.  This spread will also stay good in the fridge for up to a week to be used later as a yummy snack.  The ingredients below is enough for 3 medium flour tortillas.  This can also go from snack to meal depending on what you choose to fill it with.  Pictured above is spinach and mushrooms.  I have included the recipe for the mushrooms.

1/2 tbsp miso (I prefer white or yellow)
1/2 tbsp tomato paste
1/2 tbsp lemon juice
1/2 tbsp Nutritional Yeast
1 tbsp Tamari
1/4 cup vegan butter
2 tbsp flour
1/2 cup vegan cream cheese

Preheat oven to 375 degrees

Mix together miso, tomato paste, lemon juice, nutritional yeast, and tamari.  In small pan melt butter on low heat.  Once melted slowly whisk in flour until it becomes a paste.  Add in miso mix.  Stir in cream cheese until completely mixed.  Cover one side of a tortilla with spread.  Add other ingredients over the top of spread. Fold tortilla in half.  Bake for 10 minutes and serve.  You can also lie a tortilla with ingredients on it in a skillet of melted Earth Balance until golden, fold onto a plate and serve.

Sauted Mushrooms
9 mushrooms sliced
1/2 tbsp olive oil
2 tbsp water
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp corriander

In skillet heat oil and water.  Add remaining ingredients till mushrooms are cooked.

This entry was posted in Anzia's picks-a young vegans perspective, Main Course, Mexican. Bookmark the permalink.

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