Easy vegetarian quesadilla recipe inspired by Cookie & Kate

I have been so busy lately finishing up my post graduate program and working, I haven’t had much time to ‘play’ in the kitchen. Not being familiar with many vegetarian recipes, I turned to Google to help find some inspiration which lead me to Cookie and Kate.

Scrolling their website for simple meal recipes to add to my collection (that I hardly ever use), I found one for a Tomato, Olive, and Chickpea Quesadilla with a Dill Yogurt Dip. The dish looked quite simple to make (C&K claims it only takes 15 minutes) and I was hooked!

Preparation

Ingredients I used for this recipe

I adapted the recipe to match the ingredients on hand:

Vegetarian quesadilla adaption

  • Instead of using one tortilla and folding it in half, I used two and mushed them together like a sandwich
  • Instead of chickpeas, I used hummus
  • Instead of kalmata olives, I used green olives

Dip Adaption

  • Instead of Greek Yogurt, I used plain yogurt (definitely not the same consistency)

I found that by using two tortilla’s, I was able to spread everything out and I didn’t have to worry about not folding the tortilla over properly and making a huge mess! Also by substituting hummus and sliced tomatoes for the chickpeas and grape tomatoes allowed for everything to be nice and flat. After all, I did make a ‘quesadilla sandwich’.

My toppings

Dip making

The final result

Tomato, Olive, Hummus 'Quesadilla Sandwich' with a Dill-Yogurt dip

WOW! Delicious does not even describe this meal! Another pro to making a ‘quesadilla sandwich’ was it could be cut into 4’s, which meant I had an extra slice 😋.

If you’re in the mood for something cheesy, light and easy to prepare then I highly recommend trying this recipe. Just like C&K claimed, it took less than 15 minutes to prepare and took only ~30 seconds to devour!

Have you heard of Cookie & Kate? Comment below with the links to your favourite K&C recipes!

 

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My Favourite Breakfast

Hey Everyone, I’m Zoe (aka The Friendly Vegetarian) and welcome to my blog about all things vegetarian! 😛

I have been a vegetarian basically my entire life! I still live at home and one the benefit is, my amazing mother LOVES to cook! Even though my family are carnivores, she never has an issue making a veggie meal for me. Sometimes, I wish she didn’t enjoy cooking as much because I never had the opportunity to learn the craft myself…

…Until now.

My journey

It only makes sense to start my blog talking about my journey, learning to create my favourite vegetarian breakfast: oatmeal.

Ask yourself the following question: how ‘foolproof’ is making steel-cut oatmeal in the microwave?

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Pictured, ‘The Oatmeal Disaster of 2015’!  You’re probably shaking your head, thinking how can anyone screw up microwaving oats and water? Well, for me making the oatmeal wasn’t as easy as it sounds. I forget what brand of steel-cut oats I used but the directions on the box said ‘makes two servings’. – Wanting to make one portion, I divided the ingredients in half but neglected to reduce the cooking time!

Let’s just say for a week our kitchen smelled horrible!

The Present

Fast-forward to today and I’ve become quite the steel-cut oatmeal chef 👏. It’s no surprise (as with anything) practise makes perfect. I have mastered the art of making oatmeal and have it for breakfast every day!

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This is my standard Steel-cut oatmeal recipe. I call it the ‘Zoe special du jour’ –  I incorporate different fruits every day, depending on what is in fridge. I usually use Quaker or PC Blue Menu steel-cut oats and the recipe is as follows:

– 1/3 cup of Steel-cut oats
– 3/4 cup of water

The oatmeal cooking times vary for different brands of oatmeal. Today, I am using Quaker and the directions said to microwave on 50% power for 2 minutes and 50 seconds. Once it’s finished cooking, let stand for 2 – 3 minutes.

Now for my favourite part: dress-up! It really takes the hassle out of preparing food when you make it pretty. Every day is a different masterpiece! My fruits of choice today:

– strawberries
– green grapes (my favourite)

 No matter the day, I always include the following ingredients to give my oatmeal added protein and a ‘kick’:

– A spoonful of peanut butter
– A tablespoon each of: roasted & unsalted pumpkin, sunflower and chia seeds

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There is no better feeling than when you create something that is visually appealing and tastes good too (not to mention ‘healthy’). I finally understand why my mom so enjoys cooking.

Mastering beginner vegetarian recipes will be a HUGE accomplishment for me! I can’t wait to share with you my passion for vegetarian food, as I reward myself by enjoying the fruits of my labour.

I’d love to hear about your favourite vegetarian breakfast!