Quesadilla: The universal vegan staple

Being as busy as I like to keep myself becomes worlds harder when you factor in vegan eating. I can’t go out, because very few places offer choices for my more singular tastes and even fewer offer reasonably priced choices. What’s a girl to do when she has an hour between class and work, and still has to change and commute?

Enter the quesadilla, the most incredible and versatile meal choice on the vegan planet.

I could eat them for every meal, and have a different flavor sensation each time. It’s that incredible. The options are endless, the cooking skill required is laughable, and the time it takes is ideal. Here’s a list of tried and true quesadilla ideas to get you and me through the week! Another important vegan-life skill would be to invest in spices, they go a long way in changing up the same old ingredients. The important thing to remember is that vegan cheese is optional, always, but if you don’t use it, the quesadilla needs to be pressed a little more firmly to stick together. Also, vegan cheese melts at a higher temperature!

Hint: Invest in a food processor to eliminate the need for chopping things, and make the diced ingredients finer.

-Traditional: brown rice, chopped peppers, onions, black beans, habanero salsa, chopped fresh (or dried) cilantro, avocado

-Unrolled sushi: brown rice or sticky rice, cucumber, avocado, matchstick carrots, nori, pickled ginger

-Tabouleh: Chopped tomatoes and red onions, chopped parsley, couscous or bulgur wheat, hummus, olives, lemon juice, mint

-Italian: Basil-pesto, sun-dried tomatoes, sliced asparagus, diced portobello mushrooms, sliced red onion

-Green Goddess: Spinach, avocado, Basil-Pesto, kale, cucumber slices, fresh basil

-Sweet Day: Quinoa, black beans, corn, diced tomatoes, diced peppers, lime juice, (maybe even sliced mango!)

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