EASY HERB & VEGAN CHEESE QUESADILLAS
This is my number one childhood favourite meal, adapted for my Vegan Junk Food (my debut cookbook) and then adapted again to be as fuss-free as possible so you can make enough to build a whole cake. When I was a kid, we called this ‘Mexican bread’ but now it’s a whole CAKESADILLA.. or quesazilla? Either way, it’s a lot of good shit inspired by Mexican cheesy flatbread, stacked up. Serve at a dinner party and allow guests to tear off individual quesadilla triangles from the sliced cake for a real damn treat. Drown in chipotle mayonnaise or frost with avocado if you’re feeling adventurous.
Dairy Free Cheese is abundant these days, so try them all and find your favourite to use in this recipe. Take a look at the range you can choose from here in Australia!
Herb & Cheese Quesadilla Cake
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Serves 4
Ingredients:
- 8 spring onions (scallions)
- 2 red capsicums (halved and grilled for 10 minutes)
- 2 bunches basil
- 2.5 bunches coriander
- 1/2 bunch mint
- 2 cups shredded dairy-free cheese
- 1/2 cup pickled jalapeños
- 16 small corn tortillas
- tajin spice, lime, beans and avocado to serve.
Instructions:
- Chop up the onions, herbs, jalapeño and roasted capsicum. Finely, lazily, whatever mood strikes you.
- Mix them in a large bowl with the shredded cheese.
- Heat a large fry pan and cover in a light coat of cooking oil. When hot, add one of the tortillas and top with 1/8th of the prepared mixture, sandwiching a second tortilla on top.
- Fry for 3 minutes each side or until golden brown - the cheese will melt as the first side cooks and help it stick together as you flip. Repeat with remaining tortillas and mixture.
- Stack, serve and cut like a cake, with spices and things like fried faux meat, refried beans, avocado and salsa on the side.
Vegan Junk Food: A Down & Dirty Cookbook is my first published cookbook jammed full of jokes, cooking tips and every recipe you could need to transform your kitchen into your favourite fast food places from around the world. It’s a behemoth!
This big, beautiful book is going to look so damn good on your coffee table or, ideally, splattered with food and open on your kitchen bench. I can't wait for you to see the gorgeous photography, read the results of years of cooking junk food for all kinds of people and try ALL OF THESE GLORIOUS RECIPES!
FROM THE BACK: “Vegan food isn’t all steamed tofu, kale chips and mung beans. The greatest plant-based feasts are often dripping in greasy goodness, covered in sauce and heavy on the (vegan) mayo. Vegan Junk Food is proof that skipping animal products doesn’t mean missing out on delicious and calorific eating. This down and dirty cookbook is surely the future of vegan food.”
