Saturday, May 18, 2013

Daiya Wedge Quesadilla and Pasta E Fagioli.


I bought a product called "Daiya Wedge" today in the jack flavor. I've bought Daiya shreds before but never this. It's basically a compact wedge of Daiya that you can slice and use how you wish. It melts nicely. I made a gooey quesadilla with roasted red peppers.


This is the pasta e fagioli recipe from Urban Vegan cookbook. I pared down the recipe because I was cooking for one so I think my liquid to pasta/beans recipe was a little off. Normally I like it more soupy. But this was still excellent. I added sauteed onion, celery and carrots to mine. I topped it with Parmezano Sprinkles, which is a parmesan cheese substititue that contains cashews, miso paste, nutritional yeast, and salt.

2 comments:

Patricia Sjöberg said...

MMM... Your quesadilla looks delicious. Back in my omni days, I used to O.D. on quesadillas. I have some tortillas and some Daiya shreds in the fridge... do I dare?

Glue and Glitter said...

Ooh I love the wedges! I think they have a bit of a different taste...a little more fermented or something? The Jack wedge is probably my favorite one they make, but I haven't been able to find any of their new varieties here in Atlanta yet. Have you guys gotten the Provolone slices in stores yet? I want itttt!