Monday, September 26, 2011

Animal-Friendly Quesadilla Recipe

Here's a simple, healthy recipe that's great paired with guacamole, soups, or salad.
Colleen Patrick-Goudreau was a real inspiration to me, as I was considering the transition to a vegan diet. She's written numerous vegan books and has a wonderful, free podcast called "Vegetarian Food For Thought". You can download this for free via itunes or through her website:
Quick No-Queso Quesadillas
Recipe from Colleen Patrick-Goudreau's The Vegan Table
Hummus (store-bought or homemade)
8 10-inch flour tortillas (or corn or whole-wheat)
1/2 cup chopped green onions
1/2-1 cup salsa
Spread a tortilla with 3 heaping tablespoons of hummus and place (hummus-side up!) in a large nonstick skillet over medium heat. 
Sprinkle with chopped green onions and spread on a thin layer of salsa.
Top with a second tortilla, and cook until the bottom tortilla is warm and turning golden brown, about 3 to 5 minutes, depending on how high you have your flame. Turn and cook the second side for another few minutes, until it, too, is golden brown. This process becomes a lot quicker once the pan is hot, so stay close to the flame! (The first one always takes the longest since the pan isn’t totally hot yet.)
Alternatively, you can spread your hummus on just one half of the tortilla, place the tortilla in the pan, add the other toppings in a thin layer over the hummus, and fold the empty half of the tortilla on top of the filled side. (Just be careful not to overload it so as to make it too difficult to flip it over.) Let it get golden brown on the bottom side, then carefully turn the folded quesadilla over to get golden brown on the other side. 
Remove from pan, and serve hot. If using the two tortillas, either cut it in half or into pizza-shape triangles to serve as finger food. Repeat with remaining tortillas. 
Yield: 4 to 8 servings

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