Monday 5 May 2014

Vegan Recipe: Avocado Yeasadilla with Scallion Salsa

Avocado Yeas-adillas & Scallion Salsa

¡Felicitaciones! Hoy es Cinco De Mayo! As a California girl, I don't really need any excuse to eat more Mexican food. I genuinely LOVE it. The spices, the vegetables, the chilies, the cilantro, rice, beans, tortillas and of course, avocados. This quick little rececta is a vegan take on the classic quesadillas that I grew up eating in Los Angeles and San Diego. Avocado gives it that gooey satisfaction while the nutritional yeast adds a slightly cheese flavour to the mix, and the simple scallion salsa refreshes the palette. I promise that you won't miss the grease and it will make a great addition to your vegan sandwich repertoire. Now who's got the margaritas?

Avocado Yeas-adillas

Makes 2

Ingredients

Avovado Yeas-adilla
1 avocado
1 scallion/spring onion
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1-2 tbsp nutritional yeast
1 tsp lemon juice
1-2 tsp vegetable oil
tortillas (I used tortillas that are about 8 inches in diameter)
Scallion Salsa
1 chopped tomato
1 scallion/spring onion chopped
1 tbsp dried cilantro/coriander

Instructions

  1. Place the avocado, scallion, cayenne pepper, garlic powder, nutritional yeast and lemon juice in a blender/food processor and blend until smooth. Place to one side.
  2. Mix chopped tomato, scallion/spring onion and cilantro/coriander together in a bowl and leave to one side.
  3. On a medium heat, heat 1 tbsp oil in large flat frying pan, big enough to fit your tortillas. When the oil is hot add a tortilla to the pan and move it around to make sure that all parts have a thin layer of oil, then flip and do the same thing on the other side. Reduce heat to low. Add about half your avocado spread to one side of the tortilla and spread evenly. Then fold the blank half of the tortilla onto the part with the spread. Flip and cook until both sides are golden brown. Repeat or second tortilla.
  4. To serve, cut yeas-adilla in half and plate up on a bed of salsa with a few scallions on top. Perfecto!

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