I managed to squeeze one last recipe out of Jack Bishop’s A Year in a Vegetarian Kitchen before I had to return it to the library.
Once again, the recipe turned out to be delicious. I think my husband might be starting to like Jack Bishop as much as he likes Peter Berley and Lorna Sass (maybe not as much as Lorna Sass – I think she is his favourite cookbook author of all time).
The successes I have had with Jack Bishop‘s recipes have led me to conclude that I will be ordering a copy of this cookbook and his Italian vegetarian cookbook in the not too distant future. I always (except in very rare occasions) order new cookbooks online. It is considerably cheaper and you are not limited by the often meager bookstore selection.
For any of you that wish to take an in-depth look at Bishop’s interpretation of Italian vegetarian cuisine, a limited preview of this cookbook is available at Google Books.
Guess what! When I was looking up the link for the book preview I noticed that A Year in a Vegetarian Kitchen is featured there as well.
How exciting is that!
Google Books and the local library are two great resources for test-driving cookbooks. After all, cookbooks are quite expensive and do take up a bit of room, so it is important that they fit the bill and provide interesting and inspiring dishes for you to cook (and eat).
Well, I won’t be cooking too much over the next 10 days. We are taking some deserved summer holidays.
Tempeh, Spinach and Onion Quesadillas with Avocado Chipotle Salsa
1 medium ripe avocado, cubed
1 tablespoon of cilantro, chopped
1 chipotle pepper in adobe sauce minced, with 1 teaspoon of juice (these are available canned in the Mexican aisle at the grocery store)
2 tablespoon of fresh lime juice
1 tablespoon of virgin olive oil
2 medium onions, cut in half and thinly sliced
1 teaspoon of cumin seeds
1 8 oz package of tempeh, lightly steamed or sautéed until heated through ( I use Green Cuisine smoked tempeh)
2 cups of spinach, packed
4 flour tortillas
Monterey Jack cheese, grated (enough to please)
First, the salsa:
- In a small bowl combine avocado, cilantro, chipotle chiles and sauce, lime juice and salt.
- Stir to combine.
Next, the quesadillas:
- Heat the oil over medium heat in a large skillet.
- Add the onions and cook until lightly browned (this will take about 15 minutes)
- Add the cumin and stir.
- In the last few minutes of cooking add the tempeh cubes and stir to coat with onions
- Add the spinach and cook until wilted.
- Lay 1 tortilla in a large skillet and top with cheese, add a thin layer of the tempeh spinach mixture and top with more cheese.
- Top with a tortilla and cook on medium heat until brown. Flip, and repeat on the second side.
- Repeat with remaining tortillas.
- Slice each quesadilla into quarters and top with salsa.