simple vegetarian recipes

Easy Veggie Quesadillas with a Melted Mozzarella and Cheddar Combo. A few clever steps and you’ll be chowing down on gooey, crispy quesadillas in no time!

Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

cherry tomatoes

onion

½ bell pepper, red ((your fave colour))

spinach

tbsp red pesto ((check the notes, if you want to make your own))

cheddar cheese

mozzarella

whole grain tortillas ((check the notes, if you want to make them homemade))

chillies

Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.

Wash the spinach and let it drain in a sieve.

Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.

Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.

Top it with another layer of cheese.

Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).

Heat for 2-3 minutes. Flip and heat for another 2-3 minutes until the cheese has melted - a good indicator is a little running out the side.

Pro Tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly - this will also stop the insides escaping! If you don't like the thought of putting a pot directly on your quesadillas then put a plate between the two.

18 Badass Quesadilla Recipes (perfect for a quick lunch!)

A sizzling chilli sauce sets apart this spicy cold tofu with shades of heat and an umami-rich intensity of zingy flavours! This quick and deliciously-easy recipe comes together in under ten minutes and can be a substantive meal in itself, when served alongside a bowl of rice.

Spicy Cold Tofu With Sizzling Chilli Sauce

tofu

tbsp spring onions, finely chopped

tsp gochugaru ((Korean crushed red pepper flakes))

paprika

sesame seeds

1½ tbsp hot sesame oil

tbsp light soy sauce

tbsp rice vinegar

tsp chilli oil ((optional/ adjust according to preference))

tbsp finely-chopped cucumber

Drain your block of silken tofu by wrapping it between kitchen towel. However, don’t press down on the tofu (or you might break it!)

Add the garlic, spring onions, sesame seeds, gochugaru and/or paprika to a heat-proof bowl.

Heat the sesame oil until it is hot (but shy of smoking). Pour it over the chilli garlic mixture.

Now mix in the soy sauce, rice vinegar, chilli oil, maple syrup/ honey and finely chopped cucumbers.

You can either refrigerate the sauce for a few hours/ overnight (this is recommended for intensifying the flavour); or immediately pour it over your tofu.

Refrigerate the tofu and serve it chilled, preferably with a bowl of rice as an accompaniment.

https://videos.files.wordpress.com/uEPDKoy0/e7b4aceac0ee483ba8e23af0b6ce7c95.mp4

Spicy Cold Tofu

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