Right before it's grocery shopping day, I always peer into the refrigerator to find remnants of produce that are sparse and on their last leg. You just can't bring yourself to waste them, and they're taking up valuable space for the new groceries...so what to do? Well, you can blend them into a disgusting smoothie, or you can find a way to incorporate them into your next meal. I ALWAYS find a way to incorporate them into the meal. I've even figured out a way to make cake with beets in it! HELLO RAW RED VELVET CAKE! So today while blankly staring into the abyss that is my fridge, I took note of a few broccoli florets that wouldn't last another 24 hours, a few pieces of pre-cut bell peppers, a packet of vegan hot dogs that my husband picked up somewhere, a half eaten bowl of hummus, and a handful of organic baby spinach. And.... close fridge. What in the world would I do with that mess? Open cupboard to find an un-used pack of extra large tortilla wraps. Eureka! Quesadillas! So anyway, I threw together a conglomeration of unwanted and unappealing ingredients, tossed in some vegan cheese and Boo Yow! Lunch is served! This didn't take long at all.
(GF) To make this gluten free, omit the faux meat and/or use mushrooms, and use gluten free tortillas
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| Pictured with pan seared broccoli florets and potato cubes covered in my cashew cheese |
Ingredients:
1 pack of Extra large tortilla wraps (I used 8 wraps)
1 bag of Daiya vegan "mozzarella cheese" or my homemade cashew cheese
1/2 Cup of hummus (any flavor) (can be found in most grocery stores near the produce or health foods)
1 handful of greens ( I used organic baby spinach)
2 cups of chopped mushrooms (portobellos are great!)or faux meat ( I used vegan hotdogs, seared in the pan to get rid of them)
1/2 Cup of diced bell peppers (Optional)
**Add or take away whatever vegetables you like. I recommend keeping the mushrooms/faux meat, spinach (or greens), and the cheese.
Other options:
Veggies: Potatoes, tomatoes, avocado, kale, lettuce, onions, banana peppers, jalapenos, etc.
Other faux meats: tempeh, tofu, veggie burger, "Chikn strips", etc.
Other condiments: Vegenaise, vegan sour cream, guacamole, other vegan cheese, pesto, etc.
Directions:
See picture step by step below
If you're using a faux meat, make sure it is cooked according to the directions before you start.
Chop your veggies and have them handy
Have your cheese laid out and ready
Turn on your panini grill or have a non-stick (or oiled pan) ready on the stove top
Spread your condiments or liquid cheese on half of the quesadilla wrap
Sprinkle on your veggies, faux meat or mushrooms, and cheese (if you use shredded instead of liquid)
Fold other side of wrap over to enclose the ingredients
Carefully transfer the folded wrap to the grill or pan and sear on medium for a few minutes so that the tortilla is slightly tanned and crispy on both sides
Once all of your wraps are made and grilled, use a pizza cutter or knife to cut them into triangles! And Voila you have yummy vegan quesadillas!
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| Spread your condiments (hummus or liquid cashew cheese) on half of the wrap |
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| Sprinkle on your favorite chopped veggies |
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| Add faux meat/mushrooms and shredded cheese, then fold in half |
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| Grill on a panini, forman, or sear both sides in a non-stick or oiled pan til tan |
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| Once grilled, use a pizza cutter or knife to cut into triangles! |
Bon Appetit!
