Green Soyrizo Quesadillas

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I started a book club!

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My mother and aunt are the only members. I am 95 years old and these are the types of things I find fun.

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They kicked off the club with stellar picks. Like, we were all gushing over the first two books.

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Then it’s Rachel’s turn to pick. Haven’t we all learned by now not to put me in charge of anything? I have like 12 books in my bedside table waiting to be devoured. So I, of course, want to choose one I already have vs. buying something new. I share a couple of options with them. Apparently Les Mis and Pride and Prejudice were not super attractive reads to them???? Idk. I didn’t want to go with something too dark and serious or anything set in freaky dystopian society because we were on kind of a light train. I was reading my audience! So I chose one by the same author we had just finished reading, thinking well we loved the first one, this will be a safe, crowd pleasing choice. Wrong-o. This sis must have taken some writing courses in between this book and the one we just read or something because this book is just not good. I was trying to convince myself and my fam otherwise with positive thoughts like, “Oh, it got so much better when I got to this part!” I get a text from my mom last night that reads, “I’m struggling with this and can’t wait until I finish it.”

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Fine, you people are getting Tolstoy next!

 

 

Time: 1 hour (prep + cooking) | Serves: 3 quesadillas

Ingredients:

  • 6 whole wheat soft taco tortillas
  • 1 package of soyrizo
  • 1 poblano, diced
  • 1 tomatillo, washed + diced
  • 1 can of green chiles
  • 1 onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 green pepper, sliced thin
  • 2 avocados
  • 4 tbsp. of olive oil
  • Juice of 1/2 a lime
  • S+P, to taste

How to:

  • Heat skillet over medium heat
  • Add soyrizo, cook 3-4 minutes
  • Add poblano + tomatillo + green chiles, cook another 3-4 minutes or until done
  • Remove from the pan
  • Add 1 tbsp. of olive oil
  • Add onion + S+P, cook 4-5 minutes
  • Add peppers + S+P, cook another 4-5 minutes
  • Remove veggies
  • In a bowl, mash avocado + add lime juice + S+P
  • Turn heat down slightly in the pan + add a tbsp. of olive oil
  • Spread some avo on a tortilla + drop it in the pan
  • Top with soyrizo + onion + peppers
  • Spread more avo on another tortilla + place it avo side down on the toppings, cook about 2 minutes
  • Flip + cook another 3-4 minutes
  • Remove + repeat with remaining ingredients
  • Cut with a pizza cutter + serve warm
  • Like a game of tetris, twist mouth + quesadilla into various shapes until an entire dilla fits perfectly inside your pie hole

 

 

Avocado + Mango Quesadillas

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I have finally unlocked my spiritual gifts!

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Garr and I are joining a church in town and they gave us this assessment and now I am one step closer to understanding my God-given purpose!

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For so long, I was just like, OK I’m winning an Oscar or two, maybe I’ll have a Vegas residency, I don’t know.

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Now I know God has given me superior skills in the areas of mercy, hospitality and administration. Do not laugh at me! This is serious business. I’m empathetic, enjoy hosting a good party and feeding people and no, I don’t mind a nicely organized spreadsheet, sue me! Honestly, I’m most surprised by mercy. In general, I don’t love people and have been known to hold a grudge for a decade+, i.e. the boy who told me I was fat in the 6th grade got hit with the reject button when his Facebook friend request came through.

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We also listed our passions and mine are 1) food 2) artistic/drama so….

 

 

Time: 1 hour (prep + cooking) | Serves: 4 quesadillas

Ingredients:

  • 8 whole wheat flour tortillas
  • 2 avocados
  • 1 large mango
  • 1 cup of heirloom grape tomatoes, halved
  • 1/2 a red onion, sliced thin
  • 1 jalapeno, sliced thin
  • Shredded or sliced vegan pepper jack cheese
  • 3-4 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Mash up your avos in a bowl with some red pepper + S+P
  • Chop up your mango and place in a separate bowl
  • In a skillet over medium heat, add 1 tbsp. of olive oil
  • Add a tortilla to the skillet + spread it with some avo + top with mango + tomatoes + onion + jalapeno + vegan cheese, cover with another tortilla, cook 3-4 minutes
  • Flip, cook another 2-3 minutes
  • Remove from pan, repeat
  • Serve immediately or refrigerate + eat cold, ain’t nobody want microwaved avo
  • Lift ‘dilla triangle above head, lean back + squeeze contents into pie hole

 

Buffalo Tempeh Quesadillas

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I am weak.

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I had a cheese quesadilla and rice and beans smothered in cheese this weekend.

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Then I had 8 slices of a very cheesy pizza.

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I AM THE WORST VEGAN EVER. I feel like I need a scarlet D on my shirt for all of the dairy I have consumed recently. Everywhere I turn, it’s just…cheese. You can’t go to a Mexican restaurant and avoid it! You can’t go to my local, sketchy pizza joint where all of the employees yell at each other and get a pizza without cheese! I cannot escape it! I really feel like it’s not my fault, I’m a product of my environment.

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I also accidentally drank a latte with skim milk so I’m just counting August as a loss.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 quesadillas

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 cup of arugula, packed
  • 1 onion, sliced thin
  • 1/4 cup of cilantro, chopped
  • Some jalapenos if you are a masochist
  • 4 whole wheat burrito-size tortillas
  • 2/3 cup of hot sauce
  • 1/2 cup of olive oil + 4 tbsp.
  • 1 1/2 tbsp. of white vinegar
  • 1/2 tsp. of Worcestershire
  • 1 tbsp. of smoked paprika
  • 1 tsp. of cayenne pepper
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • In a food processor, combine hot sauce + 1/2 cup of olive oil + white vinegar + Worcestershire + paprika + cayenne + garlic + S+P, pulse until well-combined
  • Pour into a sauce pan + heat over low-medium heat until it starts to bubble, remove from heat
  • Meanwhile, heat a tbsp. of olive oil in a skillet over medium
  • Add onion + S+P, let caramelize for 6-7 minutes, set aside
  • In the same skillet, heat another tbsp. of olive oil + add tempeh + cook for 4-5 minutes letting them get a lil crispy
  • Once crispy, toss tempeh in the buffalo sauce
  • To prepare the quesadillas, heat another tbsp. of olive oil in the same skillet over medium heat
  • Lay down a tortilla + top with 1/2 the onion + 1/2 the arugula + 1/2 the tempeh + 1/2 the cilantro + top with another tortilla, cook for 3 minutes, flip + cook another 1-2 minutes
  • Repeat with remaining ingredients
  • Serve hot with extra cilantro
  • Fold over quesadilla triangle + tilt head back + let quesadilla contents slide down gullet

 

Buffalo sauce adapted from here!

http://www.theedgyveg.com/2014/01/16/vegan-buffalo-sauce-recipe/