Quesadillas were one of my fave foods as a kid. It's cheesy and gooey and you can eat it with your hands. I had figured they wouldn't be a part of my life after going vegan. But with the power of Daiya and some creative cooking, I made the best quesadillas I have ever had, all without the icky animal cruelty.
These were shockingly easy, and when served with some fresh avocado and salsa, makes for a healthy meal. I made two types of quesadillas- bean and bell pepper, and mushroom and onion, both were easy and delicious!
Mushroom and Onion filling-
1 cup sliced mushrooms
1/2 diced onion
1 tsp minced garlic
1 tsp ground black pepper
1/2 tsp chili powder
Then add half a package of pepperjack daiya.
Bean and Bell Pepper filling
1/2 can beans (I used kidney)
1 bell pepper, diced
1 tbsp adobo seasoning (or 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder)
1 tsp smoked paprika
Then add the rest of the daiya
For the salsa-
1/2 large cucumber, diced
1 large tomato, diced
Juice from 1 lime
1 medium bell pepper, diced
1/2 onion, diced
2 tsp salt
2 tsp pepper
2 tsp hot sauce
fresh cilantro
Taco Sauce-
1 cup soaked cashews
1 small can tomato sauce
1 tbsp cumin
2 tsp salt
2 tsp chili powder
simply toss it all in a food processor until smooth and creamy.
