(Photo by Steve Rawley)
Honey is not vegan, fyi.
I saved this article from Thee O last summer. I like how writer Grant Butler has been covering veganism. He’s uncovered and shared some good recipes, including these. We made the sauce and quesadillas last week — they turned out great. I skipped the brownies recipe, cuz I made Mexican Wedding Cakes (with miniature chocolate chips stirred in) for a thing at school. (You can make those vegan, by the way, by subbing margarine for the butter.)
OK, where was I? Fresh corn isn’t available yet, so I subbed frozen. It was fine. We left out the sweetener, too. After the quesadillas were served up, we topped with avocado slices and sour cream. Also I used Monterey Jack cheese, not fake cheese. So technically, they weren’t vegan.
Vegan Policeman #2: [whips out notepad.] 12:47 on February 1st: You knowingly ingested gelato.
Todd Ingram: Gelato isn’t vegan?
Vegan Policeman #1: It’s milk and eggs, bitch.
Vegan Policeman #2: [still reading.] On April 4th, 7:30 pm, you partook of a plate of chicken parmesan.
[Envy gasps, then glares at Todd.]
Todd Ingram: [feeble.] Chicken isn’t vegan?
— from “Scott Pilgrim vs. the World”
But they did come pretty close to tasting like our favorite sincronizadas from El Palenque and mmmmmmmmmmmmmmmmm indeed.
With the leftover filling, I made enchiladas. Super good, especially with the chili paste I made awhile back and kept in the freezer. (Recipe: My girlfriend sent home a big bag of dried red chiles with us last time we were in L.A. Here’s what I did with them: Remove stems and seeds; put in a big bowl and top with boiling water. Let steep 20 minutes or so? Then puree in blender or food processor, with as much water as you need. Freeze. To make sauce, blend up a can of whole tomatoes or a bowl full of fresh tomatoes. Add as much chili paste as you would like; blend again. I might have put a little cumin, salt, pepper and sugar in, too. Voila!)
(Here’s my enchilada recipe, but good luck finding it.)
Summer Succotash Quesadillas With Nacho Mmmm Sauce
Makes 4 to 6 servings. Dunk, dip or drizzle. Just don’t forget about the sauce.
1 sweet onion, sliced
1 ear fresh corn, kernels cut from cob
1 red bell pepper, seeded and diced
1 zucchini, cut into 1/2-inch dice
1 clove garlic, minced
1/4 cup water
2 teaspoons lemon or lime juice
1/2 teaspoon maple syrup or agave syrup
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
2/3 cup salsa, store-bought or homemade
1/3 cup water
1/4 cup raw almonds
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro or 1 to 2 tablespoons chopped fresh cilantro
8 whole-grain tortillas
1 cup shredded nondairy cheese (such as Daiya pepper-jack)
To make filling: Place a large skillet sprayed with nonstick cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7 to 8 minutes, until softened and starting to brown.
Add corn, bell pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple or agave syrup and cumin. Cook the succotash down for an additional 10 minutes, stirring occasionally. Season to taste with salt and pepper.
To make sauce: In a food processor or blender combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro. Blend until smooth. Refrigerate until serving.
Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla. Top with 2 tablespoons cheese. Add about 1/3 cup of succotash filling. Top with another 2 tablespoons of cheese and another tortilla.
Cook for several minutes on both sides, until tortilla is crisp and cheese is melty.
Repeat with remaining tortillas, cheese and filling. Serve with Nacho Mmmm Sauce.
PER SERVING (based on 6): calories: 363 (28% from fat); protein: 19.4 grams; total fat: 11.1 grams; saturated fat: 1.8 grams; cholesterol: 0; sodium: 900 mg; carbohydrate: 51.6 grams; dietary fiber: 7.1 grams
From Sarah Matheny