Note: this post has been on the waiting list for a while – so excuse the out-of-date Rugby reference!
On this chilled-out Saturday afternoon we are settling in to watch New Zealand and South Africa in the semi finals of the Rugby World cup. And so it’s only natural to get some sport-watching munchies – my stomach’s first thought – Mexican! (yes, my stomach has the ability to think). I was flicking through Mildred’s cookbook (a well-known London vegetarian restaurant) and spotted a quesadilla recipe but with Brie in it. I thought why ruin such a great idea with something that only brings suffering to millions of mothers worldwide? So I rummaged through the kitchen and in the true improv style of cooking I learned from my Dad – pulled together this incredibly delightful and cruelty free quesadilla instead! I can’t tell you how good these flavours are – you’ll have to try for yourself! The sweetness of mango with roasted squash and the easy-to-make cheeze, ugh. I mean.. foodgasm.
For the cheeze
- 1 cup raw cashews (soaked an hour or more)
- 1 cup roasted butternut squash
- ¼ cup water
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 cloves garlic
- 1 cap-full vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper
For the rest
- red pepper, chopped
- mango, sliced
- fresh coriander
- optional vegan cheese
To make the cheeze – simply add all ingredients except squash into a food processor and blend until smooth. Then add in the squash and blend again until all combined into heavenly orange bliss.
Now it’s time to assemble! Spread the cheeze out onto both tortillas. Then layer up! Peppers, mango, avocado, corn, coriander, salt and pepper and then top with the other tortilla – cheeze side down obvs 🙂
Now heat a large flat pan on medium-high heat with a small amount of oil spread over. Carefully place the quesadilla into the pan and heat until golden brown on both sides. Careful when you flip! (I place a large lid down on the top to help the two sides stick together).
- 2 ripe avocados
- 1/2 red chili, de-seeded and chopped finely
- juice of 1/2 lime
- salt and pepper
- 1/2 clove garlic copped
Smash together in a bowl!
Serve with corn on cob or whatever other classic Tex-mex sides take your fancy!