This was yet another easy and tasty meal. It is really hard for me to believe that I used to hate mushrooms before I went vegetarian. And even after I went veg, it took me almost a year to be willing to try mushrooms, and now, I am kicking myself for missing out on such a good thing for so many years, but, at least I know now, right?
These quesadillas were fairly spicy and I used something I rarely buy - vegan jack. It is not required in order for this to be a yummy meal, I took the leftover filling ingredients and made them into a burrito for lunch the next day sans vegan jack and they were still really good, but it is a nice addition. I keep saying that I need to get the Uncheese Cookbook, but after the disappointing purchases of Veganomicon and Vegan with a Vengeance, I have been a little jaded and torn about whether or not to try getting any other cookbooks. We'll see I suppose. If anyone out there has or has tried anything from the Uncheese Cookbook, please give me your honest review of it so I know whether or not to cross it off my list.
Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden
Quesadillas de Seta Picante
1 cup quinoa, cooked
2-3 cups mushrooms, minced (we used baby portobellos)
1/2 yellow onion, minced **
1 bell pepper, seeded and minced ***
2 poblano peppers, seeded and minced ***
1 jalapeno pepper, seeded and minced ***
2 cloves of garlic, minced *
chipotle chili powder
dash unsweetened cocoa powder
dash black pepper
vegan jack (optional)
Heat a few tablespoons of water in a medium skillet. Add the mushrooms, onion, peppers and garlic and cook for 10-15 minutes or until soft. Drain any excess water.
Combine all ingredients in a large bowl and season to taste.
Layer filling and vegan jack in warmed tortillas and fry if desired.
The next food post I do will be yet another mushroom post, seriously, mushrooms rock, what was wrong with me?! ;-)
'Til next time!