Ingredients
(organic if possible):
Extra virgin olive oil
1/2 large red onion, diced
2 cloves garlic, minced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 bunch asparagus spears cut into 2" pieces and lightly steamed
8 grape or cherry tomatoes, halved
sliced fresh mushroom (I used 6 baby portobello mushrooms)
1/4 cup minced fresh cilantro
splash of dry white wine
salt and black pepper to taste
Vegan cheddar cheese (such as Daiya)
Whole wheat tortillas
Directions:
1. To make the vege filling, drizzle olive oil in a non-stick skillet over medium heat. Add the onion and garlic and cook for a couple minutes, or until softened. Add a splash of white wine, chili powder, cumin, salt, and peppers. Stir for a couple minutes.
2. Add the asparagus and tomatoes.Cook for a couple minutes. Remove from heat and add cilantro.
3. Place one tortilla in a non-stick pan (I don't use any oil.) Spoon a portion of the filling over half of the tortilla. Sprinkle with vegan cheese (or shredded cheddar or Monterrey Jack if you're not Vegan). Fold the tortillas in half.
4. Cook for 2 minutes per side or until cheese is melted. Repeat with the remaining tortillas until you run out of filling.
5. To serve, cut each quesadilla in thirds and serve with homemade salsa and soy sour cream (or dairy sour cream if you're not vegan).
No comments:
Post a Comment