Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas. 

Mushroom Egg Rolls

My children LOVE Chinese food, especially egg rolls. Tonight was Chinese take out night at home. I made Sriracha Roasted Tofu with Rainbow Veggies , miso soup with Ramen noodles added and these easy egg rolls for dinner. We all ate with chopsticks and enjoyed a Chinese meal at home. 

These egg rolls are so easy to make. You could definitely serve them as an appetizer or to accompany your favorite Chinese food. 

Look for more great Vegan recipes? Try my Italian Roasted Tempeh W/ Whole Garlic Cloves, Vegan Family Breakfast, Portobella Philly & Cheeze, Three Cheeze Baked Ziti, Jalapeno Popper Dip, Super Bowl Party Appitizers, & Orange Creamcicle Cupcakes

Recipe:

1 ( 14 oz.) Bag of Cole Slaw veggies... (if you can't find these, use 4 cups shredded cabbage and carrots)

8 oz. Finely chopped mushrooms 

1 Tbsp. soy sauce 

1 Tbsp. avocado oil ( any oil will work)

1 Tbsp. sesame seeds 

1 tsp. ground ginger

Oil to fry

8 (egg free) egg roll wrappers 

Method:

1. Heat Cabbage, carrots, mushrooms, soy sauce, avocado oil, sesame seeds, and ginger in a non stick pan over medium high heat until tender 

2. Heat frying oil in a skillet over medium heat. 

3. Place 1/8 of the filling in the middle of an egg roll wrapper. 

4. Fold both sides in and then roll up like a burrito. Seal the end with a little water.

5. Repeat until you have 8 egg rolls. 

6. Place egg rolls carefully in your heated oil & fry until golden brown. 

7. Let egg rolls cool on a paper towel for a few minutes before serving. 

Makes 8 egg rolls.