Yet again I have triumphed over the boredom of night time dining at work. If you don’t know already, I work night shift and mostly alone for 12 hours. That makes food a very important element in my sanity.

I have learned to make a few delicious things, and tonight was yet another soybean feather in my cap. There is some equipment that needed to be tucked into my local nature center cloth grocery bag (what a good citizen):

• Sharp pairing knife
• Real plate
• Pyrex 2 cup soup dish with lid
• Fork
• Spoon

I do use some things from jars. I would love to always use fresh vegetables, and I do for home cooking, but the problems with fresh are that the price is always higher, and I can’t leave them at work through my long weekends. I work 3 nights on – 4 nights off..etc. That makes long weekends kind of hard on fresh vegetables, while I can leave the jars of goodies in the fridge. That way I can bring them once and then only bring a couple of things in a SMALLER bag the next week. Get it?

Recipe:

• 1 inch slice of extra firm tofu (pre frozen, thawed, drained, chopped and crumbled)
• 3 strips of roasted red pepper (from a jar)
• 3 pieces of marinaded artichokes (from a jar) pat with papertowel to remove extra oil.
• 2 slices of sweet’n'hot jalepeno (from a jar) chopped into tiny pieces
• 2 Tbls. finely chopped onion (yes I brought a real onion to work)
• 2 Tbls. Vegenaisse
• 1 tsp. Agava amber
• pinch of salt
• slightly bigger pinch of paprika
• 2 tortillas

Smash it all together and put half on one tortilla, half on the other, fold over…EAT and enjoy!! That’s what I did. I’m still thinking about and have a bit of the sting of jalepeno on my tongue…love it.