"Terrorist" Tweeting Veg*ns (and a Recipe)

by Stephanie Ernst

categories: Food and Recipes, Green Scare, Politics and Law, Vegan

Published October 26, 2008 @ 09:13AM PT

Today we have a warning that vegetarians (and others) might be using that dangerous tool known as Twitter to support their terroristic vegetarian agenda. (Thanks to the Traveling Vegetarian for drawing my attention to this article.)

It's not just vegans organizing potlucks who are a terroristic danger anymore—now even Twittering herbivores pose a threat! *eye roll* But hey, at least we're in good company: human rights groups, socialists, atheists, and "religious communities" (what does that mean? Is that code for Muslims?) made the list of apparently suspect Twitter users too.

Well, for all you vegans and aspiring vegans out there, Twittering or not, here's today's World GO VEGAN Days recipe, courtesy of Amy of the Veg Cooking Blog (originally posted here):

'Chicken' and Mushroom Quesadillas (recipe and photo after the jump)

1/4 cup vegetable oil
1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
1/2 cup chopped onions
1 lb. assorted mushrooms (try crimini, portobello, shiitake, or any other variety)
1 Tbsp. chopped garlic
1 Tbsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
Oil for cooking the quesadillas

• Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
• Add the onions and cook for 3 to 5 minutes, or until softened.
• Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.)
• Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
• Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.)
• Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
• Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
• Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
• Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.

Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

Makes 6 quesadillas