Earth-Friendly Buildings, Bridges, and More by Etta Kaner

Repeat with remaining tortillas, cheese and filling. Top with another 2 tablespoons of cheese and another tortilla.Ĭook for several minutes on both sides, until tortilla is crisp and cheese is melty. Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla. To make sauce: In a food processor or blender combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro.

Cook the succotash down for an additional 10 minutes, stirring occasionally. Add onion and cook for 7 to 8 minutes, until softened and starting to brown.Īdd corn, bell pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple or agave syrup and cumin. To make filling: Place a large skillet sprayed with nonstick cooking spray or lightly coated with oil over medium high heat. Just don’t forget about the sauce.ġ/4 cup canned garbanzo beans, drained and rinsedġ teaspoon dried cilantro or 1 to 2 tablespoons chopped fresh cilantroġ cup shredded nondairy cheese (such as Daiya pepper-jack)

Summer Succotash Quesadillas With Nacho Mmmm Sauce (Here’s my enchilada recipe, but good luck finding it.) I might have put a little cumin, salt, pepper and sugar in, too. Add as much chili paste as you would like blend again. To make sauce, blend up a can of whole tomatoes or a bowl full of fresh tomatoes. Let steep 20 minutes or so? Then puree in blender or food processor, with as much water as you need. Here’s what I did with them: Remove stems and seeds put in a big bowl and top with boiling water. (Recipe: My girlfriend sent home a big bag of dried red chiles with us last time we were in L.A. Super good, especially with the chili paste I made awhile back and kept in the freezer. With the leftover filling, I made enchiladas. Todd Ingram: Chicken isn’t vegan?īut they did come pretty close to tasting like our favorite sincronizadas from El Palenque and mmmmmmmmmmmmmmmmm indeed. Vegan Policeman #2: On April 4th, 7:30 pm, you partook of a plate of chicken parmesan. Vegan Policeman #1: It’s milk and eggs, bitch. Vegan Policeman #2: 12:47 on February 1st: You knowingly ingested gelato. Also I used Monterey Jack cheese, not fake cheese. After the quesadillas were served up, we topped with avocado slices and sour cream. OK, where was I? Fresh corn isn’t available yet, so I subbed frozen.

(You can make those vegan, by the way, by subbing margarine for the butter.) I skipped the brownies recipe, cuz I made Mexican Wedding Cakes (with miniature chocolate chips stirred in) for a thing at school.

We made the sauce and quesadillas last week - they turned out great. He’s uncovered and shared some good recipes, including these. I like how writer Grant Butler has been covering veganism. I saved this article from Thee O last summer.

Earth-Friendly Buildings, Bridges, and More by Etta Kaner