Sweet Potato & Sausage Quesadillas

I haven’t had a quesadilla in a loooooong time. I’m not the biggest fan of vegan cheeses, but in keeping with my recent mexican theme, and because I love food that is wrapped in something, I decided I’d give it a shot. The sweet potato added to the creaminess that might be missing in a cheeseless version, and to the overall orangeness of the dish. I used some leftover tempeh sausage crumbles from my last post, which made them nice and herbalicious.

  • tempeh sausage crumbles
  • 1 small orange sweet pepper, sliced
  • 1 small yellow onion, sliced
  • 1 small sweet potato, peeled and sliced
  • 1/2 cup portobello mushrooms, chopped
  • vegan cheddar cheese cut into thing slices (I used the Follow Your Heart brand)
  • 2 tbsp olive oil
  • 1/4 cup dry white wine
  • 1 tsp siracha chili paste (optional)
  • whole wheat tortillas
  • earth balance vegan butter

-cook sweet potatos in a pan with olive oil on low heat, covered, turning over halfway through until they’re browned on both sides.

-while the sweet potato is cooking, caramelize the onions  over med-low heat, covered, until they start to brown, stirring occasionally (about 5-7 minutes). Add white wine to deglaze the pan and cook 3 more minutes. Add peppers, mushrooms and chili paste and cook another 3-5 minutes.

-Cut a tortilla into half circles and fill with the layers of cheese, veggies, and sweet potato. Grease a pan with some butter and grill the quesadilla over medium heat for a few minutes on each side until the cheese starts to melt and the tortilla gets browned and crispy. Don’t put the heat too high because vegan cheese takes a while to melt so you have to cook it slower.

They came out so orange and pretty that I almost didn’t want to eat them!

Sausage and Black Bean Breakfast Burritos

Burritos for breakfast! What can be more fun than that? These came out so good that my boyfriend and I ate them for every meal for the next 2 days. We decided to do the salty-sweet thing with some grilled pineapple (he insisted that I give him credit for that! I was a bit on the fence about it but I decided it’s awesome!)

I used my black bean recipe and a recipe for tempeh sausage crumbles from the Post Punk Kitchen. I’m not one of those vegans who tries to mimic meat very much but the combination of the spices here is really great (I skipped the sage though)

Here’s what you need:

  • Black beans and some tempeh scramble (see above)
  • a cup of pineapple, cut into chunks
  • 1/2 pint of cherry tomatoes
  • 2 cloves crushed garlic
  • 1 cup sliced white button mushrooms
  • 1/2 lb spinach
  • 2 tbsp olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste
  • whole wheat tortillas
In a pan, add the oil and sautee the spinach, garlic and mushrooms with

some salt and pepper and lemon juice over medium heat until everything is cooked down. In a separate pan, add the pineapple chunks until they’re lightly browned (they cook really fast!)

Wrap up in some tortillas and los burritos estan listos!