I seriously, seriously love these quesadillas. When I first started going vegan, these were my go-to meals. They are so delicious and very easy on the digestive system. Cleanse-friendly! For those who are having trouble weaning off dairy, I highly suggest these quesadillas. It took a while for me to create a salsa I would like that would mimic the jarred salsas, and I think this one does the trick.
The quesadillas themselves are not raw vegan, but I do not cook the vegetables or the cheese I use in them and instead let them get heated up within the tortillas. The salsa is raw vegan, however. This entire recipe can be made gluten free by using the brown rice tortillas.
Makes 6 servings.
- 2 packages of tortillas (brown rice, sprouted grain, or whole wheat)
- 2 packages vegan shredded cheddar cheese, each package divided into thirds
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, diced
Now, I use a quesadilla maker to make my quesadillas. It’s an inexpensive piece of equipment which saves me a lot of time and hassle, since it’s so easy to clean and I won’t have to worry about all my ingredients falling out of my tortillas when I flip them.
Here’s how to make it with the quesadilla maker:
Place one tortilla on quesadilla maker. Add a couple tablespoons of shredded cheese, followed by a third of the vegetables, and then the rest of the third of the cheese. Place another tortilla on top and press the quesadilla maker closed.
Alternatively, you would heat a large pan on medium high heat with a small amount of olive oil (or none if you prefer). Assemble the quesadilla accordingly and then place on the pan, pressing down on the quesadilla until the bottom becomes a golden brown. Flip and repeat the process for the other side.
Serve immediately, or wrap in aluminum foil and store for later. To reheat, simply place the quesadilla on a sheet of foil and heat in a toaster oven. I put it on Toast for Medium-Low.
Makes about 8-10 cups.
- 1/2 cup sundried tomatoes, soaked at least 2 hours
- 2 medjool dates, pitted
- 1 clove garlic
- 1/2 cup fresh basil
- 1 1/2 tbsp apple cider vinegar
- 1/3 tsp dried thyme
- 1/3 tsp dried oregano
- 1/3 tsp dried rosemary
- 1/3 tsp dried basil
- crushed red peppers, to taste
- 3 tomatoes, 1 of which is largely chopped
- 1/2 red onion, diced
- First add the sundried tomatoes, dates, and garlic into the food processor or blender to break them up.
- Add the rest of the ingredients except for the tomatoes and onion and blend.
- Cut 2 tomatoes into quarters or however size that will allow them to fit and move around in your food processor or blender and blend.
- Add the last chopped tomato and onion and pulse until all ingredients are incorporated.