Where did November go?! All of sudden it was Thanksgiving and now it’s December. Sorry I’m not sorry I’ve been unashamedly listening to Christmas music! Muahahha. I restrained myself until the last day of November, but hey. Thanksgiving was so late this year I felt like it was acceptable. And I somehow managed to watch Love Actually three times before it was even December. Whoops.
But I’m actually really okay with it being December because now I have an actual excuse to bake cookies all. the. time. And to be stupidly festive. Holidays are fun! And they involve eating, which is even more fun. And butter. And we all know that butter = heaven. Which is why when I made vegan, gluten free pumpkin beer bread for Thanksgiving, I ate it with a large amount of gloriously nonvegan butter. I’m a walking contradiction… if someone needed a quick little slogan to sum me up (besides lentils, organical, and hippie granola), I suppose it would be that: Vegan pumpkin bread with REAL BUTTER. Yep. That’s me, in a nutshell.
In other random news, I pulled an oblique. It’s awkward and bizarrely uncomfortable. A word of advice… try to avoid pulling your obliques.
But anyway. Back to food, because I know that’s why you’re all here, invisible internet friends…
The tortilla pizza has been sort of resurrected! But in a completely different form. So really not a pizza at all… but it involved a tortilla going into the oven so naturally I associated it with the tortilla pizza of earlier postings. But really this is completely different…. it’s a quiche! IN a tortilla. No mussing about with crusts for me when I’m hungry and want food NOW! And this is fun because you can chuck in any lurking leftovers from your fridge.
Recipe idea gratefully borrowed from Kylie over at Imma Eat That, here! Serves 1, I ate half of mine for lunch and half for dinner. Can be gluten free, depending on your tortilla of choice.
- 1 tortilla (mine are always whole wheat)
- 1 whole egg
- 1 egg white
- 3-4 mushrooms, chopped
- 2 c raw spinach, roughly chopped
- 1/2 a bell pepper, diced
- 1/3 c pumpkin puree
- 1/3 c black beans
- 1/8 c nutritional yeast (optional)
- salt and pepper, to taste
- olive oil for sautéing
- salsa+avo to serve (optional, but… really?!)
Preheat oven to 375.
In a skillet, saute mushrooms, spinach, and bell pepper until soft. In a smaller bowl, whisk together egg, egg white, pumpkin puree, and black beans. Add salt, pepper, and nutritional yeast (if using). Press a tortilla into your pan of choice (I used a 6″ cake pan for a thick quiche), toss in about 1/2 your veggies, followed by 1/2 the eggy mixture, and then the other half of veggies and other half of eggyness. I sprinkled a bit of extra nutritional yeast on the top of it all, mostly because I like sprinkling things…
Pop it into the oven and bake until the egg is set, about 25-30 minutes, depending on the thickness of your quiche. My tortilla was small enough that I wanted a smaller pan, but if you bake it in a larger one, be sure to check it around 20 minutes. Let cool briefly before slicing and serving (preferably with salsa and avo or guac if you’re lucky).