Spinach wraps

Now, if you've read the previous post, you might have surmised that I had a batch of baby spinach to use up. You'd be right. Hey, we (I) here at The Veggie Guy don't believe in waste, or in having stuff turn into bags of runny brown goo at the back of the fridge.

So... I made spinach wraps tonight. Pretty easy stuff, and you can substitute pretty much whatever you don't like.

So here goes:

2 large whole wheat or sprouted grain tortillas
1 handful fresh baby spinach
1/2 cup red onion, chopped
1 cup roma tomatos, diced
1 avocado, mashed
1/4 tsp cayenne pepper
1/2 tsp chopped fresh basil or 1/4 tsp dried basil
4 oz white button mushrooms
1 tsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, finely diced
2 oz canned artichoke hearts (packed in water, not oil)

Heat oil in a medium pan. Add garlic, cook for 1 minute on medium heat. Add mushrooms and balsamic vinegar, cook for 3 minutes while stirring. Remove from heat.

Mix cayenne pepper and basil into mashed avocado.

Spread 1/2 avocado mixture on each tortilla. Add spinach, onion, tomatos, and artichoke hearts in layers on each tortilla. Place 1/2 mushroom/galrlic mixture on top. Roll tortillas into wraps.

Serve with fresh veggies or pita chips and hummus.

Quick Spinach Quesadillas

Those of you who have been watching the news probably know that we had a "blizzard" here in Ohio this weekend. I'm not sure I'd use the word "blizzard" - to me, it was just an inconvenient amount of driveway shoveling. But I guess if the media wants to make a big deal about it, so be it.

Anyway, some friends got snowed in on Saturday. Carnivores. Hard core. Anyway, rather than venture out in the snow, I opted to make these quick spinach quesadillas for everyone. I think some of the people were more than a little put off by the sight of something green and leafy, but hey... when you're in a vegetarian's home, you will eventually encounter food that isn't fried, loaded with fat, or meat-laden.

Anyway, I liked these things because they were quick to put together (about 15 minutes, give or take), and made from ingredients I already had on hand. So if you're running short on time, give these easy spinach quesadillas a try.

10 burrito sized flour tortillas
1 8 oz package shredded Veggie Shreds "cheese"
1 jar picante sauce or salsa
fresh baby spinach
4 oz mushrooms, chopped
1 medium white or yellow onion, diced
low fat sour cream (optional)

Preheat oven to 375 degrees F. Place one tortilla on cutting board, sprinkle thin layer of cheese on top. Add onions, baby spinach, muchrooms, and picante sauce. Sprinkle on another layer of cheese, and place another tortilla on top. Repeat with remainder of tortillas.

Place on baking sheet or directly on oven rack, bake for 6-7 minutes. Place quesadillas on cutting board, cut into quarters.

Serve with sour cream if desired.