Vegan Chorizo, Pasilla Pepper & Veggie Quesadilla with Cilantro Creme Fraichè

I believe that the majority of my readers are under the impression that I must eat like a gourmand on a daily basis. Let me dispel this notion immediately: I am one very apathetic home chef. For tonight's dinner, I threw some ramen noodles, mushrooms, spinach, vegan chicken and no-chicken broth base into a pot, and called it a night. It took about ten minutes to prepare, and my lazy ass is completely satisfied. 

If I made a cookbook of what I actually ate on a daily basis, I think I'd sell about 10 copies. Scratch that. I'd probably sell more copies because it takes a certain level of crazy to create what I do. When I write recipes, I not only think outside the box, but outside what's considered "appropriate" for a trained professional chef. I have no training besides what I've read in books. I let my palate do the talking, and don't worry about what is or isn't a "proper" technique flavor profile. 

While I don't tend to receive complaints nor constructive criticism from recipe testers, I hear that my recipes seem just a tad overwhelming. I promise that my book will break everything down in to easy, step-by-step processes. I've also made sure to include plenty of shortcuts by providing life-hacks to prepping process. 

The recipe I'm posting today is one of my more simple ones, that way I don't have to listen to you all bitch about it...hehe, how I kid. The only thing I'll allow you to bitch about the fact is that Whitey McWhiteGirl is making a decent attempt to create an authentic Mexican recipe. Ironically, I threw this creation together with way less forethought than many of my other recipes. I believe it's one of my better ones. It was 100% brought to you by "what do I have lying around the house that I can throw together", or what my grandpa would affectionately call a "Garbage Can Recipe". My roommates and I really enjoyed it, and hopefully, so will you. 

Oh, and one last thing. I've created a Facebook page for my book, "Veganize This!". On the left hand sidebar, you can click a pretty little link that will allow you to "Like" the book on Facebook. So get your mouse in gear and show me some lovin'. Have a great week!

 

Chorizo & Pasilla Quesadilla with White Soy Sauce-Glazed Vegetables & Cilantro Creme Fraiche

• 2 TBSP Canola Oil
• 4 cloves Garlic, minced
• 1 White Onion, chopped
• 1 14 oz can Chickpeas, drained and rinsed
• 12 oz package of Vegan Chorizo (I used Yves)
• 1 Pasilla Chile Pepper, seeded and finely chopped
• 4 cups chopped Kale (any type)
• 2 TBSP White Soy Sauce
• Salt and Pepper, to taste
• 2 cups Vegan Cheddar Cheese, shredded
• 4 Large (Burrito Size) tortillas
• Cooking Oil or Vegan Butter, for greasing pan

In a large skillet over medium high heat, heat the canola oil. Add the onions to the pan, and sauté translucent but not browned.

Add the minced garlic to the pan, and sauté an additional minute.

Next, add in the chickpeas, chorizo, and pasilla pepper to the pan. Sauté until the chorizo is browned, the chickpeas are cooked and the pepper is softened. 

Add the white soy sauce to the pan to deglaze, then stir in the kale and sauté until wilted. 

Taste to see if salt or pepper is needed, then remove the pan from heat and set aside. 

Take your tortillas, and add equal amounts of the chorizo mixture to one half of the tortilla. Spread the mixture out evenly over half the tortilla. Sprinkle 1/4 cup (or more -- fuck it up because YOLO) of the vegan cheddar over the filling on each tortilla, then fold the tortilla over to make a sandwich. 

You have a few options for cooking the quesadilla. One is to cook it in a skillet on your stove, you can use a sandwich press (Foreman Grill-type device), a flat top grill/griddle pan or air fryer. If using any method except the sandwich press, I like to use a cast iron grill press. It works a lot of magic, and you can use them for making paninis, quesadillas etc. 

If you're cooking stove top, grease your sauté or grill pan with a little oil or vegan butter, and heat the pan over medium-high heat. Be careful, bitches. Don't burn your cooking oil/butter. 

Cook the quesadillas one at a time for about 4 minutes on each side, or until all the cheese is completely melted. If you're cooking on a Foreman Grill, cook the quesadillas individually until the cheese has fully melted and the tortilla is brown. If you're lucky enough to have a flat top grill pan or flat top grill, make as many as you can at once.

Cut the quesadillas into 4 slices, then serve immediately garnished with Cilantro Creme Fraiche. These also taste great with pico de gallo salsa & guacamole.

 

Cilantro Creme Fraiche

• 2/3 cup Vegan Heavy Cream (or sub 2/3 cup Plain Nondairy Milk mixed with 1 TBSP White Vinegar)
• 1/3 cup Plain Vegan Yogurt
• 1 small bunch Cilantro, finely diced

Mix the Heavy Cream and plain soy yogurt together well, and leave out un-refrigerated for 12 hours. Yes, you read that correctly. It won't kill you...I promise. Stick in the refrigerator until just before you're ready to make the quesadillas. Remove from the refrigerator, stir in the cilantro, the place back in the refrigerator until you're ready to eat.