Spinach seitan quesadillas

Thursdays are a busy day in my typical week. I generally start my day with a walk or some yoga, teach, have extended office hours, tutor, run home and let the pups out, and then back again for choir rehearsal. Most Thursdays, I end up eating both lunch and dinner at my office. Therefore meals in our house on Thursdays are mostly very simple, and each of us eat when we can. These quesadillas are perfect for individual preparation. I made the filling during the day when I came home to let out the dogs, and each of us were able to assemble our own quesadillas.

Ingredients:

1 package Upton's Chorizo Seitan

1 c. Spinach

1 c. Crimini Mushrooms

4 corn tortillas

2 T. Salsa

Hot sauce for flavoring

Vegan cheese (optional)

0.5 c. Diced tomato

Makes 4.

First, heat the seitan with salsa in a skillet. Add the mushrooms,

Then the spinach,

And cover for 5 minutes.

To assemble the quesadillas, in a lightly oiled skillet, place a corn tortilla, and top with 1/4 of the spinach mixture.

If desired, top with some vegan cheese, and heat over medium heat for about 5 minutes (pay attention, you want to crisp your tortilla, without burning!)

Top with diced tomatoes and hot sauce to your liking.

While this was cooking, I mixed up a little drink to go with it.  I had to go back to campus for rehearsal, so Sangria was out.  This little refresher was perfect with a spicy meal, and had as much potassium as a banana!

Ingredients:
8 oz. coconut water
4 oz. seltzer water
0.5 oz. organic lime juice

Mix and serve over ice.  If I still had some cilantro left, I would have added a sprig to the glass for good measure.