Thursday, November 4, 2010

VeganMoFo: Tofutti Cheese Quesadilla, Cilantro Basil Pesto Spaghetti




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.
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9 comments:

  1. Jackie SmithNovember 4, 2010 at 8:37 PM

    That pesto is a gorgeous green color!

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  2. Vic RobinsonNovember 4, 2010 at 11:16 PM

    Looks great! Is the tofutti cheese any good?

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  3. vegan.in.brightonNovember 5, 2010 at 4:17 AM

    I just had breakfast but I would totally eat either of those right now!

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  4. AnonymousNovember 5, 2010 at 4:18 AM

    The spaghetti looks delicious! I've yet to try cilantro in pesto, must give it a go.

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  5. kmouseNovember 5, 2010 at 7:51 AM

    Vic,
    It's good but not as good as Daiya or FYH cheese. I like to use Tofutti slices in sandwiches.

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  6. MeloMealsNovember 5, 2010 at 9:03 AM

    I love cilantro in pesto!

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  7. Jen TreehuggerNovember 5, 2010 at 10:53 AM

    Those quesadillas look great! And yummy cilantro pesto.

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  8. Monique a.k.a. MoNovember 6, 2010 at 10:55 AM

    Looks good and now I want a quesadilla!

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  9. miss vNovember 6, 2010 at 3:27 PM

    i was just thinking about how to make a rockin' quesadilla today... can't wait to try this recipe!

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