This is one of those meals that convinces you that you could live (happily, I might add) without meat. So many delicious flavors and textures from a variety of nutritious veggies. If you prefer this meal vegan, it will still be delicious if you skip the cheese or use Daiya instead. I do like to indulge in the real stuff on occasion, so when I do I choose raw cheese. Aged white cheddar is a great choice because it is so creamy and flavorful that a little goes a long way. Trader Joe’s has an excellent selection. If you are short on time you can skip the sour cream and just tear up some fresh herbs, but I personally love the creaminess of this vegan condiment. Next time you find yourself with an abundance of produce, give this recipe a shot, it may just become a staple!
The Very Best Veggie Quesadilla
2 – 8 or 10 inch Preservative-free spinach tortillas, or Pure and Simple Tortillas
2/3 c grated Raw aged white cheddar (optional)
½ c grape tomatoes, halved
A few asparagus spears cut into thin 1 inch strips
½ large avocado, diced
1 c arugula
1 tbsp sunflower oil
¼ c Herb “Sour Cream”
Add asparagus to a hot sauté pan with oil and cook for 1-2 minutes. Add tomatoes and arugula turn down heat, and season with salt and pepper. Cook for a few more minutes or until arugula is wilted. Add one tortilla to another pan, top with half of the cheese and half the cooked veggie mixture, and half of the diced avocado. Fold tortilla in half. Cook until cheese is completely melted and tortilla starts to crisp up. Repeat with remaining tortilla, cheese, and veggies. Serve warm with herb sour cream.
Herb “Sour Cream”
1 c soaked cashews
Juice from 1 lemon
2-3 tbsp extra-virgin olive oil
¼ tsp salt
Fresh basil, tarragon, or your favorite blend of herbs
Combine everything in a high speed blender with ½ c water and puree until smooth and creamy.