ROASTED VEGETABLE QUESADILLAS

One thing I’m a bit famous for (and also quite proud of) is my inability to allow anything in my fridge to go to waste. I always feel like I’d come home a champion from one of those shows where you have to make something out of nothing in the cupboard. Maybe it’s because I’m a cheapskate at heart, or maybe it’s because I hate food waste, but I try hard to use up everything in my fridge each week.

Holidays are a challenge in their own right. There’s so much food (too much food) and there’s the added element of always being on the road visiting friends and family. If folks in my house were happy eating the same meal day after day, I’d be in good shape. But the reality is that I’ve got to get a bit creative, especially with dishes that start to lose their luster after the holiday feast.  Enter these Roasted Vegetable Quesadillas. I had a big batch of leftover roasted veggies and I pureed them in my Vitamix to create an amazingly flavorful puree. Because there were carrots and butternut squash in the mix, the result was almost cheesy-looking. Combined with Daiya cream cheese, they transformed perfectly in a lunchtime meal. I’m not normally a big fan of “hiding” vegetables in anything, but there are days when I’m just happy that everyone is getting all their nutrients, whether they know it or not.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes (5 mins per quesadilla)

Ingredients: 

8 spinach tortillas
8 tbsp chive and onion Daiya cream cheese
2 cups roasted vegetables (parsnips, carrots, onions, broccoli, cauliflower squash, zucchini, potato)
4 tbsp vegan margarine

Directions:

Arrange 8 tortillas on counter top. Place 1 tbsp cream cheese on each tortilla. Layer 4 of the tortillas with a 1/4 of the vegetable puree, and top with another tortilla to create 4 separate quesadillas.

Heat about 1 tbsb margarine in a non-stick skillet on medium heat. Place one quesadilla in the skillet and cook for about 2-3 minutes or until golden brown. Repeat on other side. Do this for each of the 4 quesadillas. Allow to cool (or else they’ll be too runny to cut) and then divide each into 4 or 6 triangles. Enjoy!

Feeling Lawless? Any kind of tortilla will work – big, small, medium, whole wheat, white, spinach, you name it. Cheese can be anything vegan that melts well. For example, Daiya also makes a shredded mozza and a shredded pepperjack cheese which would add some zip. In terms of the veggies – even a single variety of roasted vegetable is ok. Just mush it up and schmear it on for some added nutrition.

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