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.
9 comments:
That pesto is a gorgeous green color!
Looks great! Is the tofutti cheese any good?
I just had breakfast but I would totally eat either of those right now!
The spaghetti looks delicious! I've yet to try cilantro in pesto, must give it a go.
Vic,
It's good but not as good as Daiya or FYH cheese. I like to use Tofutti slices in sandwiches.
I love cilantro in pesto!
Those quesadillas look great! And yummy cilantro pesto.
Looks good and now I want a quesadilla!
i was just thinking about how to make a rockin' quesadilla today... can't wait to try this recipe!
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