The Disquieting Vegetarian: Monday June 30 to Wednesday July 2...The Yam in Question

Monday: Spinach Mushroom Quiche Cups
Monday had to be super simple. And it was, because the person for whom I cook really likes quiche, and often wants one available for breakfast, so this recipe seemed perfect...mini quiche cups.
It is so quick and easy: I blanched the spinach in a little water in a cast iron skillet, then squeezed out the water and chopped it up.
The mushrooms were chopped up, sautéed in a little olive oil and sprinkled it with salt & pepper. Crack 6 eggs, whisk in some light cream, and season with a little more salt & pepper.
Grease the muffin pan, mix the spinach and muffin with the eggs, and then ladle the mixture
into the muffins cups. Top with shredded cheddar cheese, and pop in to the oven...
Mini quiches! Cute and convenient...
http://www.manilaspoon.com/2012/08/spinach-quiche-cups.html

Tuesday: Miso Roasted Tofu Veggie Bowl
This is one of my new favorites. I have made it a few times, and just love it. It stores well in the fridge and makes a great cold lunch "salad" to bring to work. So healthy and delicious! This is why I was looking forward to making it this week...it was going to be a busy week, and I looked forward to having these leftovers to take to work with me.
I went to Whole Foods and got all of my ingredients, including a different miso paste than the one I had used before. I got a big, solid-looking yam, and a new chunk of fresh ginger (the one in my fridge was looking a little peak'ed).
Did I mention that I purchased a yam? Yes, a yam, which I'm quite sure was sitting right next to the sweet potatoes. So there I am, peeling this yam, in preparation for roasting it with the tofu, and I am becoming aware of the fact that this yam has white skin...not that gorgeous deep orange I expected to see. I scraped a little deeper, hoping this dingy white flesh would reveal the "true colors"...and then it dawned on me. This was a yam. A yam is not a sweet potato. That is probably why it has a different name. Never mind that the outward appearances of the two tubers are quite similar. (As a quick aside here, let it be known that I am fully aware that a person who is trying to pass herself off as a food blogger should really know the difference.)
I stopped what I was doing, and did a quick google search. Here is the article that I posted on Facebook, since I felt the need to share this "new found" knowledge of mine with all the other deluded cooks who didn't know what they were peeling: http://www.huffingtonpost.com/2013/11/25/difference-between-sweet-potatoes-and-yams_n_1097840.html
So now you know (if you didn't already...and if you did, no gloating necessary: I've already been humbled by my dear friends who left me witty remarks on my FB post).
As an aside (and to deflect from this whole yam fiasco), I thought I'd mention the book just finished this week:

It's an interesting book for a couple of reasons. First of all, it is told in letters to dead people...most notably Kurt Cobain, Heath Ledger, Janis Joplin, and Jim Morrison. Through these missives, a story unfolds about a girl who is working through the loss of her sister and figuring out how to fit in to a new high school. I think you should check it out...it's a great read.

Here is a good intro to the book:

http://www.buzzfeed.com/krystieyandoli/quotes-that-will-inspire-you-to-read-love-letters-to-the

Wednesday: Tempeh "Chimichangas"

I'm not sure what these should really be called, because I made them up. I had looked at recipe for chimichangas, which was kind of the inspiration for this dish, but my end result is nothing like the one in that recipe. However, these are damn delicious, so I'm glad I came up with it. Feel free to call them whatever in the hell you want...and vary your fillings, too.

I started with a zucchini, which I shredded with my faithful Cuisanart , and tempeh, which I tossed with some TJ's taco seasoning. First I sautéed the tempeh in a little canola oil, and then set it aside. I added a bit more oil into that same pan, let it reheat, and then sautéed the zucchini for just a few minutes.

Then I began to assemble the "chimichangas". (Although perhaps I should be calling them enchiladas? Wait, I have a better idea. I am going to call them Mexican Roll-Ups. OK?)