Vegan Spinach Quesadillas

Vegan Spinach Quesadillas

These are quick and easy to make.

Get a wrap, put on a griddle, sprinkle some vegan cheese some baby spinach leaves, and a spoon of salsa, put another wrap on top of it. Flip when browned and cheese is melting.

Served here with a side of organic vegan frijoles (refried beans) and a dollop of vegan sour creme seasoned with my favorite spices.

 

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Vegan Pasta Vegetale, Zucchini, onion, squash, peppers, peas

Pasta Vegetale,

When the garden is booming, it is time to make a vegetale sauce.  Basically make your usually red gravy and put in a ton of veggies from the garden. And there you have it!

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Vegan Wrap Ideas, Mushrooms and Pepper

Vegan Wrap, Mushroom Mix and Sweet Pepper

It’s not the healthiest of wraps, but it is a nice tasty treat.

This is organic gourmet blend of mushrooms (maitake, shitaki, porcini, crimini, etc.) and an organic sweet pepper I grew (California Wonder Blend)

Support a vegan artist, Visit my gemstone jewelry shop, all handmade by me

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Vegan Wrap ideas, Tomato, Bean, Coleslaw

Vegan wrap, tomato, bean and coleslaw

I made this coleslaw, so there are probably going to be a lot of wraps with it this week.

I used organic Follow Your Heart Mayo, and spices, including poppy seeds. Coleslaw w/out poppy seed, just doesn’t taste right to me.

In this wrap I used a giant organic pineapple tomato that I grew, (yay, finally ripe), huge Greek tomato dill Lima beans and the coleslaw.

 

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Vegan Okra, Bhindi Masala

Bhindi masala over brown rice

One of my favorite ways to eat okra is the Indian way, Bhindi Masala is a great dish.  If you grow your okra small, and it is fresh, you can eat it this way and cut vertically.  I grew this in our garden, so it worked out well.

 

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Kid Friendly Vegan Enchiladas

Kid friendly, vegan enchiladas

I regularly get asked what are some good kid friendly vegan recipes.  Really, it depends on your kid.  This right here, a kid made (even the nice presentation) so I am thinking it is safe to say this is for sure “kid-friendly”.

What was used:

Organic re-fried beans, organic wraps, vegan Mexican cheese shreds,  Whole Foods brand organic enchilada sauce, fresh organic chives from the garden, and Meijers brand organic black bean corn salsa.

It was baked like regular enchiladas and eaten all up 🙂

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