Spinach, Watercress, Tofu and Avocado No-Quesa-dilla

First I thinly sliced some tofu and marinated it in balsamic vinegar and salt.

Next I wilted some spinach and put it to one side.

I diced the tofu and fried it in just a bit of sunflower oil for quite a while so it was really crispy.

Then I placed a tortilla (seeded, yeah!) into a flat based frying pan, and spread the spinach over it. I sprinkled the watercress and tofu over it, then added slices of avocado.

A fair bit of salt, some ground black pepper and a bit of balsamic vinegar all over it, then it's ready for another tortilla on top. First, though, take a step back and look how pretty it is. Admire the food.

If you use cheese (as in a quesadilla) then press the edges it seals nicely. This doesn't happen with the greens and browns of vegan food, but with a bit of vegan super-powers it is possible to turn the whole thing over and cook both sides so that the tortilla crisps up and chars slightly.

This one I cut into quarters, but if I was being true to the Mexican idea then I would do it like a pancake and fold the tortilla in half like a half moon. Tomorrow I might try this- watch this space...

Hot Salad

This salad is hot.

Shit hot.

There are actually two:

- Cannellini beans, onion and tomato

- Avocado, red pepper, celery, cashew and sesame seed on lettuce.

The first does what it says on the tin, but there's a secret ingredient. (Whisper it) ... (Sugar).

So, finely slice some an onion, fry for a few mins, add a teaspoon of (preferably dark muscadavo) sugar, then fry it for a furhter five mins or as long as you can wait. This is caramelising the onion and is amazing if you have the patience to wait a long time. Add a can of cannellini beans and diced tomato, cook it up till the tomato's just getting soft. Yummy.

Next salad: roughly chop two stick of celery and a red pepper. Dry fry a handful of cashews and a handful of sesame seeds then add the veg and a bit of olive oil and tamari or soy sauce. Let it sizzle till it's at your preferred ratio of cookedness/crunchiness. Add avocado and mix it in till it's warm. PLEASE make sure it's nicely ripe - an immature avocado should be treated like a 15-year-old. There are no two ways about it, you just have to wait until it's ready.

Erm, meanwhile wash the lettuce and place it on the plates, then sprinkle with lemon juice. The avocado and cashew salad is nice on top of it but do as you like. It's your food.