Posts Tagged ‘Quesadilla’

Clockwise from top: My Veganized version of My Mom’s Autumn Soup, Caramel Apple, Fat Tuesday Jelly Muffin, Sweet Potato Quesadilla.

The soup was awesome!!  We liked the idea of the sweet potato quesadilla; however, next time, I will make is way more “sweet” vs. the savory that the recipe calls for.  The cupcakes were awesome, even though they didn’t turn out quite like it should.  Recipes Below….

 Autumn Soup

1 Cup Vege Broth
1 1/2 Tbl. Liquid Smoke
1 C. TVP

1 lg onion, diced
1 Clove garlic
1 C. carrots, chopped
1 C. celery, chopped
2 C. potato, chopped
1 Can Petite Diced Tomatoes
8 cups water
4 bay leaves
The rest of the Vege Broth from the can used above

Seasonings to taste : Salt, Pepper, Itallian Season, Celery Salt, Garlic Powder, Maggi (liquid seasoning), Thyme Leaves, Vege Bullion Cube (optional)

Combine the Vege Broth and Liquid Smoke….bring to a boil, remove from heat and add the TVP. Stir and cover until ready to use.
Put EVOO in a deep pot, add onion and cook until soft…add garlic and cook for 30 seconds.  Add the rest of the can of vege broth and the 8 cups of water. Add all veges and spices, stir to combine.  Bring to a boil, reduce heat and cook until veges they are soft.  Add the prepared TVP when the veges are partically done, to allow the flavors to mix.  Add additional seasoning if necessary. 

Sweet Potato Quesadilla

1 pkg wheat tortillas
1 onion, diced
4 tbsp oil
2 medium sweet potatoes
2 tsp cinnamon
1 tsp cumin
4 tbsp brown sugar
1 tsp salt

 Prick sweet potatoes with a fork and cook in the microwave until soft. Cooking time will vary depending on your microwave and the size of the potatoes. When potatoes are done, scoop flesh out of skins and mash.
Heat oil on med-hi in a frying pan. Fry onions until golden brown. 
Add potatoes, cinnamon, cumin, sugar, and salt. Mix well and remove from heat. Heat a cast iron pan on medium heat. If using large tortillas: Spread a thin layer of margarine on one side of a tortilla. Flip over. Spread a thick layer of the potato mixture of half of the tortilla. Fold over. If using small tortillas: Cook the same as you would normally cook a quesadilla.  Cook in cast iron pan on both sides until golden brown. Cut into three pieces. Serve.

1 cup plain almond milk or unsweetened soy milk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch

1.5 cups white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup plus 2 tablespoons sugar
2 teaspoons pure vanilla extract

about 1/3 cup raspberry jam or other flavor jelly

confectioners’ sugar

Preheat the oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. Do not attempt to make these without the cupcake liners, which is what I did. I sprayed my pan with nonstick cooking spray and most of them stuck to the bottom.
Mix together the “milk”, apple cider vinegar and cornstarch. Set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour the wet ingredients into.
Stir the “milk” mixture with a fork to dissolve cornstarch then pour into the flour well. Add the oil, sugar, and vanilla. Stir until well combined. 
Fill muffin cups 3/4 full with batter. Place a heaping teaspoon of jelly on the center of each cupcake. While it’s baking, the muffin will puff up around the jelly so it ends up in the center of the muffin. Bake for 21-23 minutes. The tops should be firm to the touch. 
Remove from oven and cool completely on wire racks. Leave uncovered overnight so they get a little crispy. Sift powdered sugar over the tops. Makes 12 muffins

ENJOY!!!  🙂

NOTE: I added the recipes from the websites that originally posted them, because it was already posted on-line; however, please give them some love and visit their sites….they got some good eats!!  Mmmm!!

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