Fiesta Quesadillas

Quick Lunch:

4 servings

4 Gluten free rice wraps

4 slices chao coconut cheese 

1/2 cup corn

1/2 cup pinto beans

2-3 tbsp tomato paste

1-2 tsp hot sauce

1/2 tsp cumin

1 tbsp chilli powder

1/2 tsp salt

1 tbsp tamarind paste

2 tsp sherry vinegar

1 zucchini chopped

1/2 tsp garlic powder

1/4 cup water

1 tbsp chopped cilantro

Garnish/toppings

1/2 cup chopped red cabbage

1 bell pepper sliced

In a pan, heat corn, beans, zucchini, water, and tomato paste. Add seasonings and sauces except cilatnro.  Once heated, add the cilantro and turn off the heat, mix well. 

Prepare garnishes/toppings. 

Heat a rice wrap in the microwave or toaster oven, with 1 slice cheese on top till the cheese melts.  Spoon 1/4-1/3 cup of bean mixture on top, top with some cabbage and sliced bell pepper, and fold in half :) 

Pasta, Quesadillas, and Moo Shu Veggies with a twist

First of all, I have to mention that Chao cheese is now available in Logan, Utah, and it is by far the most amazing vegan cheese (apart from home made) I've ever had.

It's made from coconuts and other things, but wow!

I think I ate the whole block in 1-2 days... I know.

Quesadillas:
Gluten free spinach wraps
Chao cheese
Beyond meat chikn strips
homemade tomatilla salsa
hot sauce

Pretty self explanatory, but this is a super lazy meal for sure.  Grap a tortilla, put the cheese down, the strips and microwave for 1 minute, take it out and put a few spoons of salsa over top and fold the tortilla over, voila and eat with hot sauce if wanted :)

These also work good just with cheese, but too easy to eat like everything in one go, so probably best to put some good fillers in it :)

Pasta:

I made two versions of pasta over the past 2 days.

Red Pepper Pasta:
1 tbsp olive oil

2 gloves garlic

1 red pepper chopped
1 zucchini chopped
1/2 tsp dried basil
1/2 tsp oregano
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 tsp salt
1 tsp agave
1 tsp sherry vinegar
1 can of tomato sauce
1 tsp hot sauce
nutritional yeast

1/2 package of dried penne prepared


Saute garlic in oil, add red pepper and zucchini.  Add the seasonings through tomato sauce.  Let simmer until the sauce is fragrant and the flavors had integrated.

Add to the cooked pasta and sprinkle with red pepper flakes, pepper and nutritional flakes
I like things on the hot side-- so you can always adjust this to what you feel like.

Mexican-ish Pasta:
1/2 can of pinto beans
1/2 can of corn
2 cloves of garlic
1/2 chopped onion
1/4 tsp basil
1 tsp fresh parsley
1 tbsp olive oil
1/2 tsp oregano
1 tsp sherry
3-4 tbsp tomato paste
1/3 cup of water
1/2 tsp salt
kalamata olives
nutritional yeast

1/2 package of dried penne prepared

Saute garlic, onion, beans, corn in the oil until the onions are transparent.
Add the rest of the ingredients until the sauce is fragrant and the tastes have absorbed.

Add to the pasta, and top with kalamata olives, and nutritional yeast.

if I had had cilantro and kale I probably would have added it as well :)

Moo Shu Gardein with Pineapples
1/2 package of Gardein 'Beef' chunks
1/2 head cabbage sliced
2 tbsp sesame seeds
2 tsp sesame oil
1 tsp sherry vinegar
2-3 tbsp liquid aminos
1-2 tsp black bean sauce (found in asian food section)
1 tsp hot sauce
1 slice of pineapple chopped (middle removed)
1/2 tsp salt
2 cloves garlic minced
1 tsp minced ginger

Gluten free spinach wraps

Fry ginger and garlic in sesame oil.  Add the other sauces and liquids then add the gardein.  Saute for a few minutes then add the pineapple. Saute for 2-3 minutes than add the cabbage.  If liquids seem less, add tsp at a time of black bean sauce, and liquid aminos.  Heat until the cabbage becomes soft, and add sesame seeds.  Remove from heat.

Heat the wraps and then stuff the cabbage mixture into the wrap and use soy sauce as dip.

And I also made cookies:

Chocolate chip cookies:
 2 cups flour, 1 cup sugar, 3/4 cup coconut oil, 1 tsp baking soda, 1 tsp salt, 1/2 cup chocolate chips (I used homemade...  just melt cocoa butter-- 1/3 cup and mix in lots of cocoa powder-- maybe something like 1/3-1/2 cup and some agave--2-3 tbsp and then let dry at room temp) 1/3 cup of silken tofu, 1-2 tbsp agave and 1 tsp vanilla extract. 350 for 8 minutes.

-- copied from my fb page.  



Okay off to bed, goodnight everyone! :)

And it's Monday again

For breakfast I had:

Apricot Mesquite chia cereal
2 tbsp chia seeds
soaked in 1 cup water
4 sliced apricots
1 sliced mango
1/2 tbsp of mesquite

I also had a small bowl of millet cereal with flax milk-- at breakfast late and wasn't sure when I'd be getting lunch.

Fo lunch I made:

Refried Black Bean Quesadilla with pumpkin seed cheese smothered swiss chard
Makes 2

2 rice tortilla
1 tomato chopped
6 tbsp refried black beans
1 small bundle swiss chard

cheese--
1 cup pumpkin seeds
 2-3 tbsp water
3 tbsp lemon juice
2 tbsp nutritional yeast
2 teaspoons agave
1 dash braggs

Mix the cheese ingredients in a blender until chunky -- consistency of ricotta.

Wash and chop the swiss chard, and pour cheese mixture on top, mix well.

Spread out 3tbsps refried beans onto the middle of the tortilla and put it in the oven
or broiler for 5-7 minutes until rice tortilla gets soft in the middle and crispy on the outside.

Remove tortilla from oven and spread tomatoes, in the middle and half of the swiss chard cheese mixture.


Dinner:

Veggie burgers
Sauerkraut
Daiya swiss cheese
ketchup
bread
bread and butter pickles

I got home late tonight.. so picked up some of my favorite veggie burgers, put on the cheese -- can throw them in the oven or microwave and then add the rest of the ingredients :)

Super easy.

Chikn Tomatillo Quesadillas

Chikn Tomatillo Quesadillas
makes one quesadilla
3 vegan gluten free chicken strips (we used 'beyond meat' brand)
1 tortilla (the good life, rice tortillas)
3 tbsp tomatillo salsa
3 tbsp daiya cheese
1/4 tomato chopped or sliced
1/4 avocado sliced

Fry or the microwave (lazy style) the chicken strips until hot. Spread out one tortilla on a pan.  Put cheese on one side of the quesadilla.  Put it into the oven for broil, for 3-4 minutes or until the cheese starts to sizzle/bubble.  Remove from the oven, add salsa, tomato, avocado and chikn.  Fold in half and eat with sriracha sauce, BBQ sauce or more salsa :)

Quick and easy dinner.  

Jalapeño Hummus Quesadillas

I haven't been that great lately at making proper meals. My last final was yesterday and now I have a proposal to really hash out and get done asap.  It's due in 10 days, and proposal writing is a whole new endeavor on my end.

Breakfast was the same old chia plus chocolate plus apples.  See  Busy Mondays for the recipe.

Today I put closer to 3 tbsp of cocoa powder and it was amazing, so chocolatey.  Somehow I've misplaced my stevia.. so I haven't been using it, but apparently with enough cocoa powder it's still amazing.

Lunch I was super lazy today, I had 3 half face toasted sandwiches with coconut peanut butter and vegan chocolate chips.  I know, what can I say, finals.

Dinner I had made some very easy

Jalapeno Hummus Quesadilla
makes 1 quesadilla

1 brown rice tortilla (I use Food for Life brand)
2 tbsp of Jalapeno garlic havarti 'cheese' (Daiya brand)
1/2 zucchini sliced thinly
1/2 tomato chopped
2 tbsp of Jalapeno cilantro hummus (Hope Foods brand)
2-3 tbsp salsa (I thought I had some, turned out I only had tomato sauce, I know completely college student of me, but I used it, and it was actually pretty good as a dipping sauce)

Spread the 'havarti cheese' on half of the rice tortilla.  Place the zucchini and the tomato pieces on the other half.  Put it in the oven on 'broiler' for 3-4 minutes or when the 'cheese' starts to melt/bubble.  Remove from oven, sweep the vegetables atop of the cheese and add the hummus to the empty side of the tortilla, close the tortilla, put it onto a plate and serve with salsa -- or in times of no salsa, tomato sauce will do :)

Hopefully I will find my battery charger for my camera sooooon