I tend to keep the gluten intake to an absolute minimum, but one tasty exception is a quesadilla made with sprouted grain tortillas—full of assimilation-friendly sprouted legumes and grains, as well as fiber. And for those of you interested in protein, there are 9 grams per tortilla. I use French Meadow Bakery’s sprouted grain torillas for this easy and comforting recipe. You can use a nice non-dairy, vegan cheese like Daiya or homemade Dairy-Free, Soy-Free Ricotta or Simple Cashew Cheese Spread for whole food, non-processed options.
Say “hello” to the players for this tasty quesadilla.
Makes: 1 large quesadilla
Time: prep 10 mins, cooking time 20 mins
Tools:
Large chef’s knife
Glass pie pan or casserole dish
Small pot
Skillet or pan
Saucepan lid (optional)
Spoon
Spatula
Ingredients:
1 organic pear of your choice
2 organic red potatoes
2-3 large handfuls of organic baby arugula
2 sprouted grain tortillas like French Meadow Bakery’s
1/4 cup organic white onion, sliced
1 tsp coconut oil
Casein-free, soy-free vegan mozzarella cheese like Daiya
Apple balsamic vinegar (you can substitute any flavor, even plain)
Let’s get started.
Preheat oven to 350°F. Slice the potatoes and place in a glass casserole dish with about 2 tbsp water in the bottom. Roast potatoes for about 10 minutes. Slice pear and set aside.
Prepare your balsamic reduction. Slice up onion and place in a skillet or pan greased with coconut oil. Caramelize over medium heat until golden brown.
Remove potatoes from oven and set aside.
Place sprouted grain tortilla in a skillet heated over medium heat. Sprinkle with “cheese” and allow to melt for 1-2 minutes.
Top cheese with arugula, pear, potato and onion.
Sprinkle with more “cheese”. Place another tortilla on top and weigh it down with a saucepan lid. Now, if you want a smaller quesadilla, or you are afraid to flip this guy, you can layer half of one tortilla with all the fixins, and fold it in half.
After about 7 minutes, using a spatula, carefully flip the quesadilla.
Brown the other side for 5-7 minutes. Remove from heat, slice, drizzle with your balsamic reduction and enjoy.
Amazing! Totally trying this
This looks heavenly, I’ve got to try it.
I just discovered your website, I can’t believe it’s taken me so long! I love all of your recipes, especially all of the raw recipes and resources.
I have a vegan food blog called Sweet Potato Soul, and have recently been chronicling my own journey into raw food.
I look forward to reading more from you!
I made these for my mom when she was in town last week, and it was the first time she had ever even heard of vegan cheese!
I used small yellow creamer potatoes- the mixture of those with the creaminess of the Daiya really tasted like brie to everyone. Very good! We also used spinach we had on hand instead of arugula.
Apparently my dad told my sister “Robin has become quite a cook, she has been cooking healthy stuff for mom all week and she says it tastes good!” Not sure why that’s unbelievable to them, but there you have it. Fingers crossed she can take that knowledge home with her!
Thanks again and again for this site!
Bravo Robin and thanks for the love! It’s ladies like you that show others that plant-based food is delicious. Keep it up.