Twin Oaks Tofu quesadilla with Bangarang! salsa

Twin Oaks Tofu vegan sausage quesadilla and homemade Bangarang! salsa

I haven't bought groceries in a few days.  Usually I go to the market almost every other day, but this week, I've been gardening so much, I haven't had time or made time, more like.  So after looting a very boring pantry and fridge, I found enough booty to make a fabulous quesadilla with homemade salsa. Here's the recipe for your treasure chest, I mean recipe box. ;)

Quesadilla

1 Burrito Sized Tortilla
Earth Balance Vegan Butter
1/4 cup sweet onion, sliced or diced
1/4 cup mushrooms, sliced or diced
1/4 cup Twin Oaks Tofu Vegan Sausage, crumbled
1/4 cup Diaya vegan cheese, I use mozzarella
1 Tbsp, chopped fresh cilantro

In a small skillet, saute onion, mushrooms and sausage in a little bit of vegan butter until the onions are translucent.

In a large skillet place a teaspoon of butter in the pan and heat on medium heat until melted.  Place your tortilla down and sprinkle on cheese and cilantro.  Let the cheese melt a bit maybe a minute or two and then spread the veggie saute on one side.  Fold over flap.  Place on a plate with a wide spatula.  Cut in four wedges and serve with your favorite dip, dressing or salsa.  I made my salsa from scratch too. Well, I had to because I didn't have any in the house, but I did have a can of tomato sauce and a can of diced green chili's and voila!

Salsa
1 (15 oz.) can of tomato sauce
1 small can, like 3 or 4 oz., of diced green chili's
1/2 tsp. Bangarang!
2 Tbsp. Apple cider vinegar
1/4 to 1/2 cup red onion, diced
1/4 cup fresh cilantro, diced

Mix it all together and you got it.

Gar! Argh! Ahoy! Sea dog! Land lubber! Scalliwag! just getting it all out of my system! BOOTY!!! and I'm spent. :)