Creamy kale and sweet potato quesadilla
Ingredients
- zucchini wraps
- roast sweet potato
- chickpeas
- steamed kale
Dressing
- Juice of 1/2 lemon
- 1 Tbs red wine vinegar
- 1 tsp honey
- 2 cloves garlic
- 1/3 cup nutritional yeast
- 1 tsp chilli powder
- 2 tsp worcestshire sauce
- handful coriander
- 1/3 cup olive oil
- salt to taste
Cashew cream
- 1 cup soaked cashews
- 1/2 cup unsweetened almond milk
- 2 Tbs nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
- 2 Tbs fresh lemon juice
Cashew parmesan
- 1/2 cup dry cashews
- 2 Tbs nutritional yeast
- 1/2 tsp salt
- 1/2 tsp olive oil
Basil kale pesto
- 1/4 cup roast sunflower and pumpkin seeds
- 1 cup basil
- 2 cups steamed kale
- 1/4 cup nutritional yeast
- lemon zest
- 2 Tbs lemon juice
- salt
- 4 Tbs olive oil
Preparation
Blend the dressing ingredients.
Blend the cashew cream ingredients.
Pulse the cashew parmesan ingredients in a food processor to form a fine crumbly texture.
Mix the basil kale pesto ingredients in a food processor.
For the quesadilla: Place one zucchini wrap on a board and spread with cashew cream. Add roast sweet potato, chickpeas and steamed kale. Top with pesto, some more cashew cream and cashew parmesan. Place another wrap on top. Dry fry on the stove for a couple of minutes each side, or use a sandwich press.
