Chargrilled Vegetable & Pesto 'Ricotta' Quesadillas

You Will Need:

  • 250g vegan ricotta (Tofutti brand stock this, or it's easy to make at home by combining firm tofu, salt and olive oil and mashing together until a ricotta-like texture is achieved)
  • 2 tbsp basil pesto (try cheese-free 'Galiko'; found in fresh food section of supermarket)
  • 2 red capsicums, quartered, deseeded
  • Olive oil spray
  • 500g butternut pumpkin, peeled, deseeded, cut into 1cm-thick slices
  • 6 flour tortillas
  • 40g baby spinach leaves
  • 70g (2/3 cup) coarsely grated soy cheddar cheese (try BioCheese or Cheezly - found in most health food stores)
  • Mixed salad leaves, to serve
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Chargrilled Vegetable & Pesto 'Ricotta' Quesadillas

A tasty, healthy meal that even meat eaters will love -- and is a great way to get a dose of protein.

Directions:

Variation:

Use different chargrilled vegetables for variety


Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org