Who doesn’t love Mexican food ?? And folks new to plant-based living may wonder how Mexi can still be delicious without all the cheese. Well, today’s recipe is proof that no cheese is needed to serve up really scrumptious South of the Border eats ….
As I prepped my menu this past weekend, I was having a kale craving, and picked up two big bunches during this week’s grocery run. And it’s no wonder, as kale is one of the true wintertime greens.
For lunch I enjoyed a Garlicky Kale Lentil Field Roast Pressed Sandwich, which helped fuel a highly creative work day !! Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K, as well as compounds for the eye. No wonder my Photoshop skills felt extra vibrant yesterday 😀
We also had villa guests check out, and they left us a big container of salsa, so Spencer requested Mexican for dinner …
And I had just the recipe: Butternut Squash and Kale Quesadillas w/ a Cumin Lime Sour-Cream Sauce !!
While doing my menu research this past weekend, I happened upon a wonderful post over at Greatist.com entitled
Oh My Gourd !! 55 Healthy Seasonal Squash Recipes
I love winter squash too! And while many of the 55 recipes would need veganizing, I found alot of fresh ideas in that post …
And the Butternut Squash and Kale Quesadillas was one of them from Dishing Up The Dirt.com, this week’s Wonderful Web Resource !!!
Here’s the Recipe: Butternut Squash and Kale Quesadillas – From DishingUpTheDirt.com
While the blog’s author isn’t 100% vegan, she is a farmer in the PNW, and has shared a ton of really tasty looking veggie central vegan recipes. I do hope you’ll check her out !! Take for instance her latest post …
Hippie Bowls with Secret Sauce: A delectable bowl full of roasted veggies, raw veggies, quinoa and a creamy tahini sauce. Yum!!
- Xed the Mozzerella Cheese … Really not needed
- Blended my squash with veggie broth instead of olive oil (cut calories, improved clean taste)
- Added in a slathering of Chipolte & adobo sauce (my personal favorite compliment to butternut squash)
- Used Tofutti Vegan Sour Cream instead of the Yogurt
- Used Agave instead of Honey
To quote Spencer about last night’s dinner:
“I thought the kale might be too bitter, and the squash too sweet … But they are a match made in heaven !!”
I used only about a third of my butternut squash. The peeling and cutting of the squash really is the only time consuming part. I cut up the rest of my squash, put the remaining chunks in a baggie, and tossed them in the freezer. Because I’ll be making this recipe again FOR SURE !!!
With the frozen, prepped squash, this meal will come together in no time !!
Andrea over at Dishing Up the Dirt had blood blisters on her hands when she made it. And it’s so easy, even Spencer with his badly injured hand was able to help me put this wonderful meal together …