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Vegan sweet potato quesadillas

Posted by Jeanne on January 18, 2011

We had this dish for dinner last night, during GF for LF month.  This is the kind of dish that strikes fear in the heart of many – vegan AND gluten-free.  Because certainly without all that meat or cheese or gluten, it must be weird, right?

Wrong.  This is delicious.  And not just “delicious for vegan and gluten-free.”  Honest to goodness delicious, awesome food.

Vegan sweet potato quesadillas – inspired by Daily Grub, which has since changed its menu to include a different but still delicious-sounding quesadilla.

Serves 2 – 3 depending on how hungry you are

Cashew crema

Soak a cup of raw cashews overnight (or quick soak them).  Drain.

In a high-powered blender or food processor, combine soaked cashews, 1 tsp ancho chili powder, 0.5 tsp salt, 0.5 tsp chipotle chili powder, and about 0.33 C water.  Blend or process until very smooth, adding more water if necessary.

Sweet potatoes

Rub 2 whole sweet potatoes (about 1 lb.) with olive oil.  Place in an oven safe pan and cover the pan with foil

Roast at 400F until very soft, about 1 hour.  Allow to cool until they can be handled, remove skins and slice into circles about 0.25 inch thick.  Set aside.

Peppers

Roast clean, dry peppers at 400F about 45 minutes, rotating every 15 minutes, until very soft.

Allow to cool until they can be handled.  Core and seed.  Remove as much of the skin as will come off, and slice into strips.  Set aside.

4 flour tortillas (8 inch) or 6 corn tortillas (6 inch)

Assembly

Microwave a tortilla for 10 seconds so it is warm and pliable.

Note: If you’re cooking for someone who is gluten-free because of an actual allergy, do NOT use the same cutting boards, knives, etc. to prep their food if flour tortillas have been placed on that board.  Get a new board, or scrub everything.  EVERYTHING.

Spread cashew crema on half of the tortilla.  Add peppers and sweet potatoes, fold over, and set aside.

Grill on a grill pan or a George Foreman-esque grill, and enjoy with some salsa, a little cilantro and a squeeze of lime.

The flour tortilla version.

And the corn tortilla version!

Verdict:  not as good as the ones at Daily Grub, but it’ll do until they put it back on the menu.

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