Tag Archives: daiya

Pizza Bagels

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These are my kids’ favourite after-school snack these days and they’ve made appearances at weekend brunches.  You probably don’t need a recipe to figure this one out, but here it is just in case…
Pizza Bagels

whole grain bagels
pizza sauce (try my BBQ sauce here)
Daiya shreds
Italian seasoning
your favourite pizza toppings

Slice bagels in half and place cut-side up on a cookie sheet.  Spread on pizza sauce, sprinkle on Daiya, Italian seasoning and your favourite toppings.   In the photo above, I’ve used Fieldroast Smoked Apple Sage sausage and fresh basil.

Broil under medium heat for a few minutes until the Daiya is golden and bubbly but watch it doesn’t burn.   Serve warm and enjoy!

Toronto Vegetarian Food Festival!

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Merry Vegan Christmas! That’s what I said to my husband Saturday morning as drove into Toronto to enjoy as a family the biggest vegetarian festival in the world!  Dozens of vendors, speakers and performers, all celebrating a cruelty-free and delicious lifestyle.  I was in heaven.

My top priority was to see the food demonstration by the talented duo Lisa Pitman and Nicole Axworthy at noon.  We were thoroughly impressed: the demo was just as entertaining as it was informative.  The highlight of the day for me.  I had just bought their ebook Tiny Treats and look forward to try their recipes. The biggest take away from the show was that I really needed to make my own nut butters, seed butter and nut milks all the time.  What kind of DIY-er am I when I’m still buying peanut butter?!   I’m happy to say I’ve been making hemp and almond milks every day since.  Lisa is the biggest sweetheart you will ever meet.  She and I were childhood friends who lost touch then reconnected almost 20 years later!  It was great to see her and also to meet Nicole, another amazing chef and kindred spirit.  Check out their blogs at Vegan Culinary Crusade and A Dash of Compassion.

In the photo of us you’ll see in the background another blogger, Jess from cupcakes and kale, whom I didn’t meet until after this picture was taken.  Jess is such a dear!  She was my partner for the August vegan food swap so my kids got to tell her they were enjoying the garlic roasted peanuts she sent me in the car on the way to the festival.  I loved getting to make the connections!

Now on to the food!  We came prepared: cooler with ice packs for take-home food, containers and reusable utensils so we didn’t have to keep using disposable cutlery.From Green Zebra Kitchen: Mac and Cheese with Roasted Yams and Cauliflower and pizza with cashew pesto and kale, on the tip from my friend Mary of This is Vegan.  Excellent!  We also got lavender chocolate chip cookies which were so good!

From Zen Garden: Peking “duck” and “chicken” drumstick (both made from seitan) and a potato curry puff.  The fake meats were tasty but greasy and chewy and alarmingly authentic.  Not our favourite though I must admit that even just a year ago I probably would have loved it.  My taste for “fake meat” has definitely changed!  But the curry puff was great.From Bunners: gluten-free cinnamon bun with icing and butter tart.  Awesome!  The cinnamon bun had a super texture, almost like cake, and not overly sweet.  It was really well done.

From Apiecalypse now: Coconut tart and Marshmallow Smore Pie.  The Smore pie was my kids’ favourite, that’s for sure.  I thought they were delicious, though very rich and sugary.  Definitely a place to go if you want an indulgence.Fieldroast sausages:  I have been wanting to try Fieldroast products for over a year!  Up until now they have only been sold in the States.  We sampled the Italian, Apple Sage and Mexican Chipotle flavours, all excellent, not too greasy or salty, just right.    I would have happily bought several but they weren’t for sale, samples only.  Boo!  Though the good news is that they have recently started being sold in the greater Toronto area so hopefully they will be sold all over Canada soon.

The only downside to the day was when my husband bought donuts after being assured by the vendor they were vegan.  They had an odd taste I couldn’t put my finger on so I went to the food tent to see the ingredients and was dismayed to see it contained dairy milk and cottage cheese.  Bummer!  Just goes to show how easy it is to encounter animal products, even when you go out of your way so far as to attend a vegetarian food festival and buy food promised to be vegan.  Oh well, that’s life.

Some of the terrific food I got to sample: Daiya grilled cheese, White Chocolate Wonderful by the Peanut Butter & Co, Coco Camino chocolate, New Moon cookies,
Teriyaki Gardein strips, Vega smoothies, Larabars, The Simply Bar, Banana bread from Kupcakes Bakeshop, dried white mulberries by Navitas, ShaSha gingerbread cookies, Prana nuts, Fruit&Fruit bars, Manitoba Hemp Seeds, Food for Life breads and a strawberry-pineapple smoothie from the Tropical Fruit Hut. Oh, yum!

A big thank you to the Toronto Vegetarian Association and the volunteers and speakers that made the event so wonderful.

Anyone else get to enjoy the Vegetarian Food Festival?  What were your favourite finds?  Here are my top 5 favourite food finds from the festival:

1. Apple Sage sausages by Fieldroast
2. Cinnamon Bun by Bunners
3. Mac and Cheese by Green Zebra Kitchen
4. Coco and Raisin bars by Fruit&Fruit (inspired me to make my own in my dehydrator!)
5. Kale pizza by Green Zebra Kitchen

I had such a fabulous day of eating that I am submitting this smorgasbord of phenomenal eats to the What I Ate Wednesdays blog hop, with my thanks to Peas and Crayons for hosting.
Peas and Crayons

Peaches, tomatoes and my favourite sandwich

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Is there anything better than a lazy summer Sunday afternoon to do nothing but hang with your favourite people and eat good food?  I had one of those lovely days this weekend which makes it the perfect day for a “What I Ate Wednesdays” submission to Peas and Crayons, the weekly blog link-up.

Two weeks ago, a friend gave me an organic tree-ripened Ontario peach and I couldn’t believe the taste difference between it and grocery store peaches.  Not only that, Ontario peaches are hard to find right now due to the insane spring weather we had –summer temperatures in March brought out fruit flowers, then an April frost damaged most of them, leaving no fruit to ripen.  A heartbreak to the tune of $100 million for Ontario fruit farmers.  My friend shared the source of her stash: The Petters, a family business that organizes and disperses orders of organic produce from Palatine, a farm in Niagara known for its commitment to ethical farming and amazing tree-ripened fruit.  They reportedly were immensely lucky that their trees survived when neighbouring farms were ruined.  I understand that they are not certified organic but don’t use traditional pesticides.  We also ordered a basket of heirloom tomatoes and they are just as spectacularly fresh and delicious as the peaches.
Above: Zabu inspects our produce order

There are 8 locations in southern Ontario where you can pick up Palatine produce, thanks to the Petters.   I’ve been eating fresh peaches and tomatoes daily and will be sorry when summer is over and these wonderful local gems are gone for another year.
Here’s what I ate Sunday:
Breafkast: Spinach-banana smoothie, a cup of chocolate hazelnut tea and a fresh peach
Snack: Mary’s organic crackers and Daiya wedges with garlic-stuffed olives.
I have been eagerly anticipating the launch of Daiya wedges for months.  I finally found them a week ago and the verdict is: good but not quite the texture I was hoping for.  The cheddar one tastes too artificial for my liking, bringing me memories of Cheez Whiz, something I haven’t eaten since I was about 10.  The jack style one and havarti were tastier.
Lunch: Tomato and hummus sandwich with fresh greens, another peach and two chocolate banana cookies (currently my most popular recipe, click the link for the recipe).
I’m slightly obsessed with fresh tomato and hummus sandwiches these days.  Definitely my favourite sandwich and a summer staple.   I make my own hummus with a secret ingredient!  I’ll reveal when I post the recipe soon.  Also on the sandwich: baby spinach, onion, cucumber and black pepper.  Delish!
Dinner: Delicious and a bit indulgent creamy avocado chickpea pasta (click the link for the recipe) and carrot sticks.  We ate on the deck, enjoying the wonderful weather.
Dessert: Frozen chocolate banana bites (click the link for the recipe).  Bananas dipped in chocolate, coconut and sprinkles and frozen until they taste like chunks of ice cream.   Heavenly on a summer day!

Thanks to Jenn for hosting another What I Ate Wednesdays.
Peas and Crayons

Sweet Potato and Black Bean Burritos with Cilantro Lime Sauce

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I love to barbecue.  Wait, that’s not right.  Because I don’t barbecue.  I love it when my husband barbecues for me.  I handle all other food creation and preparation, and the barbecue is his domain.  And we love burritos.  We especially love them from Burrito Boyz, where they wrap the burritos in foil and heat them on the grill, which gave me the idea that I could easily grill them on the barbecue myself.  I mean, get my husband to grill them.  I used to make burritos with soy crumbles and not that they aren’t delicious, but I’ve been scaling back lately on the faux meats that tend to be highly processed and high in sodium and instead using more veggies and beans closer to their whole food state.  The cumin and cilantro bring great flavour to the creamy sweet potatoes and protein-rich beans.

Sweet Potato and Black Bean Burritos
3 sweet potatoes
2 cloves garlic, minced
1 cup chopped sweet onion
olive oil for sautéing
1 tsp cumin
sea salt + black pepper
540 ml cooked black beans (or 1 large can of beans, drained and rinsed)
12 whole grain large tortillas
Cilantro Lime Sauce (recipe below)
Your favourite burrito fillings like salsa, avocado, Daiya, rice, green pepper, cilantro, etc.

Cilantro Lime Sauce
1 cup vegan sour cream
1 clove garlic, minced
1/4 cup cilantro, chopped
1/3 cup lime juice
1/8 tsp cumin

Combine all sauce ingredients in a food processor and combine well.  Refrigerate until ready to use.

Scrub the sweet potatoes clean, cut into bite-sized chunks and steam until just tender.

While the sweet potatoes are cooking, heat the olive oil in a large pan on medium.  Cook the garlic and onions for about five minutes.  Add the cumin, sea salt and pepper to taste and stir to coat for another minute.  Reduce heat to low and add the sweet potatoes, black beans and stir until well combined.

Spoon out a twelfth of the mixture and place in the middle of a tortilla.  Drizzle with Cilantro Lime Sauce.  Add your favourite toppings. I like mine with mild salsa, avocado, cilantro and Daiya.  Fold the sides in, fold the bottom up and wrap tightly.  Wrap the tortilla in foil and set aside.  Repeat for the rest of the filling and tortillas.  Makes 12 burritos.

Barbecue the burritos about five minutes each side until hot all the way through.  Remove the foil and serve with Cilantro Lime Sauce.

Make ahead and freeze option
You can pop the foil-wrapped burritos in a bag and freeze to enjoy later.  The night before you barbecue them, put the bag of burritos in the fridge to defrost, then barbecue.  Naturally, a cold burrito from the fridge will take a bit longer to heat through than a freshly made, room-temperature burrito.

We brought these burritos to the cottage with us and they were a hit with everyone.

These burritos are my submission to this week’s Healthy Vegan Friday’s blog party, hosted by The Veggie Nook, Carrie On Vegan and Everyday Vegan Girl.  If you haven’t yet checked out the weekly celebration of healthy eating, click the pic below to peruse the submitted recipes!

the veggie nook

Vegan at the cottage

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Our family vacation this summer was a week at a cottage in beautiful Muskoka, Ontario and the ten of us had a wonderful time.
I’m grateful that even though I’m the lone vegan in the family, the rest of my family members are either nearly vegan, semi-vegetarian or veg-supportive.  All family meals were predominantly vegan.  We saved time and stress by preparing many of the meals ahead of time and freezing them, like my BBQ burritos and my sister’s delicious vegan shepherd’s pie.  I made sure to pack with me all the foods I wouldn’t want to go a week without and wouldn’t be able to find in the nearest grocery store, like my sandwich spread (Vegenaise + mustard + fresh herbs from my garden), Tofurky slices, hemp seeds, organic fruit, almond milk, etc.
So, for What I ate Wednesday‘s submission #2, here is what I ate one day last week at the cottage:
Breakfast:  Raw cherry almond granola.  Recipe coming soon.  We adored getting to see this view every day as we ate.  So peaceful.  August’s WIAW theme is “summer staples”, celebrating the foods in season right now.  For me, nothing says summer like fresh berries, and I used both raw strawberries and cherries in my granola.  Summer food staples in my house are also burgers and anything else barbecued, which we certainly enjoyed at the cottage.
Lunch: Mountain Veggie Burger with Daiya, relish and tomatoes and almonds and watermelon for dessert.  This was my first time trying this brand and I really liked it.  It’s made from vegetables and beans and only 3 grams of fat per burger, a nice break from the fatty and soy-based (though delicious) burgers out there.  They were bought at Organic Garage in Oakville. Snack of tortilla chips and salsa, Barbara’s blueberry fig bars and dried apricots.
Dinner: Sweet potato black bean burritos with cilantro lime sauce!  Recipe coming soon.  These were a big hit.  I made them a few weeks before hand, wrapped them individually in aluminum foil and froze them before the trip. They defrosted over night in the fridge then barbecued about five minutes each side so they will be hot all the way through.  We served them with Tofutti Better Than Sour Cream, guacamole and salsa.  Delicious!  Easily my favourite meal at the cottage.
Dessert: Birthday cake!  We treated ourselves to Sweets from the Earth chocolate cheesecake for my son’s birthday celebration.  I adored cheesecake before I went vegan and so far have not had lucky myself creating an excellent vegan cheesecake, but that’s okay because we can always get a delicious Sweets from the Earth cake to satisfy our cheesecake cravings.  Their very best cake, in my opinion, is their carrot cake.  Completely addictive.  All Sweets from the Earth foods are made from natural vegan ingredients; no preservatives, GMOs, hydrogenated food or refined sugars.  And they are from Toronto!  Sweet indeed.
 Peas and Crayons

Thanks, Jenn from Peas and Crayons, for hosting another WIAW.

Tofu Scramble and Coconut Bacon

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I’ve never been a fan of eggs; even as a meat-eating kid I wouldn’t touch them.  It was no hardship at all giving them up entirely for veganism.  When I was first served tofu scramble a couple of years ago, I didn’t find it particularly appetizing to look at, since it resembles scrambled eggs, but one taste and I was sold.  Tofu scramble is also a winner with my kids, they will eat every bite.
Tofu scramble makes a superb dish for brunches or dinner entrées.  Tofu is an excellent source of protein, calcium and iron, plus it’s not highly processed like some other soy foods.  Add some vegetables and nutritional yeast and you have one super healthy dish!  I make up a spice mix for the tofu scramble and keep in a glass jar in my pantry so I don’t have to measure out seven spices every time I want tofu scramble.
Tofu Scramble
1 cup onion, chopped
coconut or olive oil
2 14-oz packages of extra firm tofu
1 heaping tbsp of spice mix (below)
3 tbsp Bragg’s all-purpose seasoning, nama shoyu or soy sauce
2 1/2 cups chopped veggies (we like red pepper, massaged kale, mushrooms and spinach)
1/2 cup nutritional yeast
optional topping: fresh herbs, Daiya, coconut bacon (see below)
 
Tofu Scramble Spice Mix
2 tbsp cumin
1 tbsp dried thyme
1 tbsp turmeric
1 tbsp Herbamare seasoning or sea salt
1 tbsp garlic powder
1/2 tsp chipotle chili powder
1/2 tsp sage
Mix the spices together and keep in a glass jar.  Makes enough for 6 servings of the tofu scramble.
Sautée the onion in a bit of oil over medium heat in a large pan and cook for about five minutes.  While the onion cooks, drain and rinse the tofu, then wrap in a clean kitchen towel and press gently to remove excess liquid.  Add the tofu to the pan with the onion and use a metal spatula to chop it up into chunks; it will continue crumbling into smaller pieces as it cooks.  Add the spice mix to 3 tbsp of water, stir, then add to pan.  Cook the tofu, scraping the bottom with the metal spatula as the tofu becomes brown and crispy on the bottom.  Add the Bragg’s, veggies and nutritional yeast to the pan and cook for another several minutes, until the veggies are soft.  Taste and add more Bragg’s or nutritional yeast if desired.  Serve warm.  Sprinkle with sea salt  and pepper to taste.
The scramble tastes excellent on its own, or you can top it with melted Daiya and even crispy coconut bacon for a higher-fat treat.  I first heard of coconut bacon when I read Mary’s rave review of Aux Vivres on her blog This is Vegan and was intrigued.  If you don’t like that’s it’s called “bacon”, just think of it as “smoky coconut crisps”.  I was excited to make my own crispy treat and was happy to find the recipe for Aux Vivres’ coconut bacon at Kirsten’s Kitchen here.  I used large flaked dried coconut since I couldn’t get my hands on a fresh coconut and it worked just fine.
I found that the recipe resulted in a surprisingly sweet taste; in future I will reduce the maple syrup to 2 tbsp for a more savoury taste.  The coconut bacon was also lovely in sandwiches and topped on salads, crackers, pastas and pizza.  Crispy and delicious!

Deluxe Mac and Cheese

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Ask my kids what they want for dinner, the answer is invariably mac and cheese.   Up until just a few years ago, this meant opening a box with fluorescent orange powder.   But homemade mac and cheese takes just a few minutes longer to prepare and is much healthier, especially if you include some veggies.

Some recipes for dairy-free mac and cheese I’ve seen use nutritional yeast, some use vegan cheese shreds; I’ve been tweaking this recipe for a year and I think the yummiest version come from using both (but if you want lower fat, reduce the amount of Daiya).  The idea to cook the broccoli florets with the pasta came from Chloe Coscarelli.

Deluxe Mac and Cheese
500 g dried macaroni or other pasta (I used 1 1/2 packages of Tinkyada rice pasta)
1/4 cup Earth Balance Butter or vegan margarine
1 1/2 cups nondairy milk
1 1/2 Tbsp tomato sauce
3 drops stevia or 1 tsp sugar
1/2 tsp garlic powder
1/4 tsp tumeric (optional)
1 cup nutritional yeast
1/2 tsp Italian seasoning
salt and pepper to taste
2 Tbsp sun-dried tomatoes, minced
1/2 package of Daiya shreds
2 cups broccoli florets
fresh basil (about five leaves), chopped

While the pasta cooks in one pot, melt the Earth Balance/margarine on medium-low heat in another large pot on the stove.  Add the nondairy milk, tomato sauce, sweetener, garlic powder, tumeric, nutritional yeast, Italian seasoning, salt and pepper and stir.   Taste and add more seasonings if desired.

When the pasta has about five minutes left to cook, add the broccoli florets to the pasta pot.  When the pasta and broccoli are cooked, drain and add them to the pot with the sauce and stir.  Add the sun-dried tomatoes and Daiya and stir again.  Serve topped with fresh basil.  Serves 6.  This recipe is gluten-free with rice pasta.

Hawaiian Pizza

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Do you love pizza? You’re a human, so of course you do. Warm and gooey, crispy crust, all your favourite toppings.

I was lucky that Daiya (vegan cheese alternative made from tapioca and arrowroot flours) had been on the market for a year before I went vegan.  It made the transition easy when I was still craving cow cheese.  So cheesy vegan pizza is a no-brainer: just swap the cow stuff for Daiya.  But cheese-less pizza can be amazing too, and much lower in fat.   And now that I’m not craving cow cheese anymore, I don’t feel the need to eat so much Daiya.  When I made pizza for my family this week, I made two versions of Hawaiian pizza: one with Daiya for the kiddies and one without and the cheese-less one was just as awesome.

The inspiration for my BBQ sauce came from Amy’s Roasted Vegetable No Cheese frozen pizza which we’ve been loving for years.  Pizza needs no cheese when you have a great sauce!  BBQ sauce goes great with pineapple, and since I love kale, I’ve thrown it on too, and love how it crisps up on pizza.

Hawaiian Pizza
1 large pre-made whole grain pizza crust
1/2 recipe for BBQ sauce, below
1/4 cup fresh pineapple, cut into chunks
1/4 cup veggie ham or bacon, chopped (we like Yves Bacon Strips)
1/4 cup kale, chopped thinly, then massaged with a bit of oil
other veggies of your choice (we used mushrooms and red pepper)
Daiya shreds (optional)
Italian seasoning to sprinkle on top

You know how to assemble a pizza, right?  Bake at 425 degrees for about 20 minutes.

Sugar-free BBQ Sauce
1 cup ketchup (we like Organicville‘s best, it’s organic and sweetened only with agave)
1 Tbsp mustard
1 Tbsp balsamic vinegar
1 tsp lemon juice
1/2 tsp soy sauce
black pepper, to taste

Combine all ingredients in a bowl and mix well.  Makes enough sauce for two large pizzas.

Tofu Ricotta and Vegetable Lasagne

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I’ve been tweaking my lasagne recipe for years, as I come across new ingredient ideas.  For example, the great tip to add balsamic vinegar to lasagne sauce came from the now-defunct Looneyspoons cookbook by Janet and Greta Podleski; I think it’s the balsamic vinegar that makes the sauce so awesome.

The other good piece of advice with lasagne is to let the lasagne rest for at least 10 minutes after coming out of the oven so the filling can set.  I sometimes do not let it rest because I am impatient for hot, delicious lasagne, and then the filling runs out when I slice into it and it falls apart. (Said in my mom voice: so do as I say, not as I do, okay?)

I like my lasagne with broccoli, red peppers and mushrooms but you can use whichever veggies you like best.  There is a lot going on in this recipe so if you like a simpler lasagne, feel free to omit the sautéed veggies or the Ground Round or the Daiya.

Tofu Ricotta and Vegetable Lasagne
1/2 to 1 pound lasagne noodles
2 cups of chopped fresh baby spinach, washed and rinsed well
1 package (16 ounces) firm tofu (not silken)
1/2 Tbsp sugar
1/4 cup non-dairy milk
vegetable oil
2 garlic cloves, minced
Juice from 1/2 a lemon (about 2 Tbsp)
2 Tbsp minced fresh basil (about 20 leaves)
salt + pepper to taste
1 can of tomato sauce
1 Tbsp balsamic vinegar
2 cups chopped veggies like red pepper, broccoli, sun-dried tomatoes and mushrooms
1 package of Yves Original Veggie Ground Round
1 package of Daiya mozzarella cheese (optional)
Italian seasoning

Boil the lasagne noodles, drain and set aside.  On the stove, cook the garlic cloves in a small amount of oil for a few minutes on medium heat until golden.  Add spinach to the pan and cook until just wilted.

To make the ricotta, place tofu, sugar, milk, garlic, shallots, lemon juice, basil, pepper and salt in a blender or food processor and blend until smooth and creamy.  Add the spinach.  Taste to see if you want to add more salt or pepper.

In a large fry pan, sauté vegetables until they are just cooked.  Add the tomato sauce, reserving about one cup of plain tomato sauce for the top and bottom of the lasagne.  Add the balsamic vinegar and let simmer a few minutes.  Add the Veggie Ground Round, stir, and set veggie-tomato mixture aside.

Cover the bottom of 9 x 13-inch baking dish with a thin layer of plain tomato sauce, then a layer of noodles.  Follow with half the tofu filling then the veggie-tomato mixture, then a sprinkling of Daiya, if you choose to use. The above photo is cheese-less lasagne; the photo below is lasagne with Daiya used throughout and sprinkled on top.  Repeat until the top layer of lasagne noodles, and top with plain tomato sauce and a sprinkling of Daiya, then Italian seasoning.

Cover with aluminum foil and cook at 350 degrees for about 45 minutes.  Remove the foil for the last five minutes to crisp up the top.  Remove from oven and let rest for at least ten minutes for filling to set before cutting.

This dish is gluten-free if you choose rice noodles.

Black Bean Cashew Quesadillas

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I love a culinary challenge and believe that any delicious dish can be veganized.  One of my dear friends has a long list of food allergies so when we hosted her for dinner I set out to create a vegan entrée that was free of all animal products, soy, peanuts and gluten.  I chose teff tortillas but you can use any tortilla you like.  These quesadillas were easy to make and can be assembled ahead of time and grilled just before serving.  My friend said it rocked her vegan socks!

Black Bean Cashew Quesadillas
1 can black beans, rinsed and drained
1 cup raw cashews, soaked in filtered water for an hour, then drained (if you’re short on time, use hot water and soak for ten minutes)
1 clove of garlic, minced
1 tsp cumin
2 Tbsp freshly juiced lime
approximately 1/4 cup of fresh cilantro, minced (optional)
1 jar of salsa (approximately 1 cup for inside the tortillas, more for serving)
1 package of Daiya shreds
6 tortillas

Puree the black beans, drained cashews and garlic in a food processor.  When smooth, add the cumin and lime and blend again.

Spread one side of one tortilla generously with the black bean mixture, then top with cilantro, salsa and Daiya.  Cover with another tortilla and move carefully to a grill or fry pan.  Repeat with the rest of the tortillas to make two more quesedillas.

Grill for about 3 minutes each side or until heated through and crispy on the outside.  If you use a frying pan and gluten-free tortillas, flip carefully as gluten-free tortillas can be crumbly.  Slice into fours with a pizza cutter.  Serve with a dollop of salsa, guacamole or vegan sour cream.  Makes 3 large quesedillas.

I am submitting this recipe to Healthy Vegan Fridays and Wellness Weekends blog hops.

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