In case you didn’t already know, Daiya recently released a new flavour of vegan cheese – Pepperjack! We are extremely excited about this! I treaded lightly into my experimentation with this new flavour. I wanted to get a feel for it first and access it’s spiciness factor before going head on into more complicated recipes. The shreds are a bit larger than the cheddar or mozza varieties and i’d rate the spice factor at a 5, maybe 6. Keep in mind though that I like really spicy, burn your tongue kinda spice so…
I brought this to work with me today. You heard right, I have a new day job at an PERA Gallery for the duration of an exhibit. This has encouraged me to bring a lunch with me everyday, which I’ve never really had to do before, so the experience is still novel. So I packed up the quesadilla, along with a quick avocado mash, a pear, and a homemade matcha-almond milk latte – yum!
2 gluten-free brown rice wraps
1/2 cup smoked tofu, diced
1-2 pieces kale, torn into bite-size pieces
1/2 cup Daiya Pepperjack Shreds
chopped fresh cilantro, if you have it
1/2 an avocado, mashed
1 tablespoon finely diced onion
squeeze of lemon
pinch of salt
cayenne pepper to taste
In a skillet over medium heat, place one brown rice wrap. Sprinkle half the cheese evenly. Then the torn pieces of kale, then the smoked tofu. Sprinkle the rest of the cheese and place the other brown rice wrap on top. Press down firmly with a large flipper. When the underside is browned and crispy (about 4-5 minutes) flip and brown the other side. I recommend waiting a few minutes before cutting into wedges for a cleaner division. So next time you’re asking, “What’s there to eat?”, go make yourself a dang quesadilla!
~The Vegan Project