MAKES 6 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
PROTEIN DREAM
SMOOTH SKIN
VISION MISSION
Quesadillas are among my favorite foods, and this recipe is no exception. Instead of cheese, they’re filled with mushrooms, bell peppers, avocado, and salsa, and served with a dollop of homemade cashew sour cream. They make a wonderfully savory breakfast on their own or a hearty addition to Sunday brunch.
1 cup raw cashews
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
1 teaspoon apple cider vinegar
1 garlic clove, peeled
⅛ teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 small white onion, diced
2 garlic cloves, diced
1 large red bell pepper, seeds removed, thinly sliced
1 large orange bell pepper, seeds removed, thinly sliced
10 cremini mushrooms, thinly sliced
½ teaspoon sea salt
Black pepper, to taste
6 small or medium corn tortillas
2 large ripe avocados, pitted, and thinly sliced
Lime wedges, garnish (optional)
6 tomatillos, sliced in half
2–3 serrano peppers (depending on how hot you like it)
1 small white onion, cut in quarters
3 garlic cloves, peeled
2 tablespoons fresh cilantro leaves, stems removed
Sea salt, to taste
CASHEW SOUR CREAM Place the cashews in a small bowl and cover by about ½ inch with boiling water for 30 minutes. Drain and rinse. Place the cashews in a high-speed blender with the lemon juice, vinegar, garlic, salt, and ¼ cup water. Blend on high until smooth, adding more water one tablespoon at a time, as needed to help blend. If desired, place sour cream in an airtight container and chill in the refrigerator for 30 minutes or more to thicken.
QUESADILLA Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté 2 minutes, until the onion is just slightly translucent. Add the bell peppers and sauté another 3 minutes. Add the mushrooms, salt, and pepper and sauté another 3 minutes. Remove the pan from the heat.
Heat a dry skillet on high to very hot. Add one tortilla and turn heat to medium. Heat the tortilla for about 30 seconds on each side and remove it from the pan. It should still be soft enough to fold in half without breaking.
SALSA Place all the ingredients and 1 tablespoon of water in blender and blend until smooth. Pour the salsa into a small bowl with a lid and keep it covered until serving to preserve its bright green color.
ASSEMBLE Divide the vegetable filling among the tortillas, placing the filling on one half of each tortilla. Top the filling with sliced avocados and salsa. Fold the tortillas in half and serve with cashew sour cream on the side. Garnish with lime wedges, if desired.