3—4 minutes until they begin to soften.
Add the minced garlic, black beans, and corn to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until the mixture is heated through and the flavors are well combined. Remove from heat and set aside.
Heat a separate skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.
Place one flour tortilla on the skillet. Sprinkle a quarter of the shredded cheese over half of the tortilla.
Spoon a quarter of the bean and corn mixture over the cheese. Fold the tortilla in half over the filling, creating a half-moon shape.
Cook for 2—3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Once all the quesadillas are cooked, slice them into wedges and serve hot with your favorite toppings such as salsa, guacamole, sour cream, or fresh cilantro.
Quiche with spinach and feta
Ingredients:
1 pre-made pie crust
6 large eggs
1 cup milk or heavy cream
1 cup chopped fresh spinach
1 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/4 cup diced onion
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Instructions:
Preheat your oven to 375° F (190° C) and place the pie crust in a 9-inch pie dish. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3—4 minutes. Add the chopped spinach and cook until wilted, about 2—3 minutes. Remove from heat and allow to cool.
In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and garlic powder.
Spread the cooked spinach and onion mixture evenly onto the bottom of the pie crust. Sprinkle the crumbled feta and shredded mozzarella cheese on top of the spinach.
Gently pour the egg mixture over the spinach and cheese, making sure it is evenly distributed.
Place the quiche in the preheated oven and bake for 35—40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10—15 minutes before slicing and serving. Your delicious spinach and feta quiche!
Vegan Falafel with Tahini Sauce in Pita Bread
Ingredients:
For the Falafel:
2 cups canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup red onion, finely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil (for cooking)
For the Tahini Sauce:
1/2 cup tahini
3 tablespoons lemon juice
2 tablespoons water
2 cloves garlic, minced
Salt to taste
For Serving:
Pita bread
Sliced tomatoes
Sliced cucumbers
Shredded lettuce
Red onion, thinly sliced
Instructions:
In a food processor, combine chickpeas, parsley, red onion, garlic, cumin, coriander, cayenne pepper, salt, and pepper.
Pulse until the mixture is well combined but still slightly coarse.
Transfer the mixture to a bowl and stir in the all-purpose flour. The mixture should be firm enough to hold its shape.
Shape and Cook the Falafel:
Preheat the oven to 375° F (190° C).
Form the falafel mixture into small patties or balls.
Heat olive oil in a skillet over medium heat.
Cook the falafel patties until golden brown on each side, about 3—4 minutes per side.
Transfer the partially cooked falafel to a baking sheet and bake in the preheated oven for an additional 15—20 minutes or until fully cooked and crisp.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency by adding more water if needed.
Warm the pita bread in the oven or on a skillet.
Spread a generous dollop of tahini sauce on each pita.
Place a few falafel patties on top of the sauce.
Add sliced tomatoes, cucumbers, shredded lettuce, and red onion.
Fold the pita bread in half or roll it up, securing with a toothpick if necessary.
Feel free to customize the toppings and add your favorite veggies for a personalized touch.
Fried tofu with broccoli and cashews
Ingredients:
1 block of firm tofu, pressed and cut into cubes
1 head of broccoli, chopped into florets
1/2 cup of cashews
3 tablespoons of soy sauce
2 tablespoons of sesame oil
2 cloves of garlic, minced
1 teaspoon of ginger, grated
1/4 teaspoon of red pepper flakes
2 green onions, sliced
2 tablespoons of cornstarch
Salt and pepper to taste
Cooking oil
Instructions:
