Avocado Goodness

July 12, 2007

Credit goes to Claire, one of my fabulous vegan housemates, for wanting to make avocado quesadillas.

Avocado Quesadillas

• 8 corn tortillas
• 2 avocados
• “cheese” sauce (below)
• some of your favorite salsa

Put a large pan over medium heat. Gently mash the avocados into chunks. Spread one half avocado on a tortilla, top with a quarter of the cheese sauce, cover with second tortilla and place in pan. Let it heat up until the tortilla is crip but be careful not to burn it. Repeat with the remaining tortillas and serve with salsa. (makes 4 quesadillas)

“Cheese” Sauce

• 2 tbsp corn starch (also works with flour, but you have to use a little more of it)
• 1/4 cup nutritional yeast
• 1-2 cups cold water
• 1/4 tsp red pepper powder (chili powder would work as well)
• 1/4 tsp ground cumin
• 1/4 tsp curry powder
• 2 cloves garlic, mashed
• 2 tsp braggs liquid aminos (or soy sauce)
• 1 tbsp vinegar
• 1 tbsp oil (optional)

Stir the cornstarch, nutritional yeast, and dry spices together in a sauce pan. Add one cup of the cold water and put over medium heat while stirring with a whisk. Add garlic, vinegar, and oil now. Keep stirring while the sauce thickens and bubbles adding more water if the sauce is too thick (will take at least 5 minutes, more if you used flour instead of cornstarch). Add braggs to taste. Turn off the heat when the sauce gets to desired consistency. Remember that it will get a little thicker when it cools down.

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