Two vegetarian recipes - one good, one mind-blowingly brilliant - for lunch and dinner. Both are extremely easy and can generally be made with what's on hand. The pizza was my idea, although no doubt it's been done before, and the pie came from this recipe. I had planned on using two or three tortillas in the pie, but in the end we only had one left, and it worked well anyway. It's so filling that it's almost shocking that this is vegetarian!
I've used this post as an excuse to add a 'potentially vegetarian' label to all posts that are, or could easily be (by skipping on the meat rather than replacing it), vegetarian.
Tortilla Pizza
Serves 1
1 tortilla wrap
1 tablespoon tomato sauce/passata
1 tablespoon garlic sauce (or minced garlic, or just leave this out)
Handful of grated cheese
Handful of chopped onion
1 tablespoon cream cheese
Use the back of a spoon to spread the tomato and garlic sauces lightly over the (flat) tortilla, leaving a slight margin at the edges. Top with the grated cheese and chopped onion. Blob (yes, blob) bits of cream cheese over the pizza and put in an oven at 180 degrees (360 Fahrenheit) for 5-10 minutes, depending on how crispy you want the 'crust.'
Tortilla Pie
Serves 2
1 1/2 cups rice
1 onion
1 green chilli
1 cup tomato sauce
1 tablespoon sugar
1 tablespoon chilli powder
1 teaspoon curry powder
1 teaspoon ssamjang
1 tin red kidney beans
1 green pepper
1 broccoli stalk
Seasoning
1 tortilla wrap
Grated cheese
Cream cheese
I put the rice on to boil while I chopped the onion and chilli. Fried those for a few minutes before adding tomato sauce, sugar, chilli and curry powders, and ssamjang to make a salsa. Allowed to simmer for a few minutes before adding the kidney beans, chopped pepper, and chopped broccoli stalk. Seasoned, and drained the rice. Once heated through, half of the bean mixture went into a deep dish, and was covered with rice. This was covered with grated cheese and several teaspoons of cream cheese. The remaining bean mixture went on top, was covered with the tortilla, and more grated & cream cheeses. Baked for 15 minutes at 180 degrees (360 Fahrenheit) and served.
