A quick quesadilla I made this morning with Tofutti American style vegan cheese. If I had a superior vegan cheese like Daiya or Follow Your Heart, I would have used those because they melt much better. But this did just fine for my breakfast.
1 bunch of cilantro + a handful of fresh basil + slivered almonds + garlic + olive oil + lemon juice makes a great pesto. I tossed it with thin spaghetti and added a smattering of olives. Very quick, easy and tasty weeknight pasta dinner.