Saturday, November 13, 2010

This Quesadilla Brought to You by Daiya

The tiny town in Texas that I grew up in had a stellar Mexican food restaurant that was ran by a local family. Being the creature of habit I am, I ordered the same thing every time our family ate there – cheese enchiladas. The dish came three to a plate with a side of refried beans and Mexican rice. Add sweet tea and it was one of my favorite eats in town.

I'm still a fan of cheesy goodness of any kind, but the whole dairy-free thing can really hinder that for me, as you could imagine.

A couple years ago I posted about casein-free cheese and my experiments with them. It wasn't that good. In 2009 Daiya took the vegan cheese market by storm and has been picked up as the vegan cheese standard by hundreds of pizza outlets, frozen dinner brands, and restaurants across the country. It's still a bit pricey at around $4 and some change for a standard sized bag of shredded goodness, but it's worth it every once in a while to change up the meal plan around here.

This quesadilla, for instance, was made with Daiya. Delicious and quick breakfast for one this morning when I was up before my boyfriend and room mate.

Quick Quesadilla for One
(vegan & gluten-free)

2 corn tortillas
baby spinach
½ small onion, chopped
1 baby portobello, chopped
shredded carrots

Place small skillet over medium heat. While heating, place one tortilla in skillet, add Daiya, and top with half of the spinach. Add onions, mushrooms, and carrots then top with remaining spinach. Sprinkle liberally with Daiya and place final tortilla on top. Once cheese on the bottom is beginning to melt flip the quesadilla and brown the other side.

If you would prefer the stuffing cooked a bit more, you can brown the vegetables together and then assemble the quesadilla to prevent burning the tortillas from continued cooking.
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