Greetings from Canmore! As I write this post, I'm sitting in Communitea Cafe, a must hit spot for vegans and non-vegans alike. I especially love that they actually give you a discount for not ordering meat or cheese. I'll be having lunch here soon, I'm considering either one of their delicious bowls or their vegan ceasar. I've already been sampling the coconut chai tea and their cappucinos...good stuff.
Anyway, about this recipe! This is my final summer hoorah recipe, I don't know about you, but I can't believe how fast it's gone by! Out here in Canmore/Banff, there are still a ton of late summer Okanagan peaches kicking around, so to help you make use of those last glorious peaches, I thought I would share this easy quesadilla recipe. As if I needed an excuse to eat more peaches...
This recipe is summery and delicious and, cut into quarters, makes for a delicious appetizer as well. The warm peach, blueberry and balsamic combination is to die for. I serve this with a dollop of hummus for dipping and a drizzle of homemade balsamic.
This recipe was inspired by a similar recipe we made a couple of weeks ago for girls night. I veganized it (obviously) and made it my own with some ingredients I had on hand.
I really do think the blueberries are a wonderful addition, but you could also try it with raspberries and mint. Actually, now that I think about it, raspberries, peaches, mint and a drizzle of chocolate sauce would make for an amazing brunch adaptation, so feel free to try that and let me know how it goes!
This sweet and summery vegan quesadilla recipe is bursting with peach and blueberry flavour. Creamy white kidney beans blended with fresh herbs and lemon complete the filling for a quesadilla so delicious, you won't even miss the cheese!
- 1 can of white kidney beans
- 4 tortillas (I used a gf rice wrap)
- 2 cloves of fresh garlic, minced
- Juice from 1/2 lemon
- 1.5 Tbsp fresh rosemary
- 1.5 tsp fresh thyme
- 1/2 tsp salt
- 2 Tbsp nutritional yeast (optional)
- 2 peaches, sliced
- 1 cup blueberries
- 2 cups microgreens
- 1/4 c scallion (thinly slice the less-pungent green tops)
- 1/4 c garlic hummus, for dipping
- 1 c balsamic
- 1/4 c of maple syrup, or black strap molasses
- 2 tsp cocoa powder
- 1/4 tsp salt
Blend the ingredients for the kidney bean filling in a food processor or high speed blender.
Make the balsamic reduction, if using, by bringing the ingredients to a boil and then simmering for 10-15 minutes until reduced.
Heat a pot on medium high heat.
While the pot is heating, fill half of a tortilla with 1/2 c of the white kidney bean filling, 1/2 of the peach slices, 1 Tbsp of the green scallions, 1/2 c of the microgreens and 1/4 c of blueberries. Fold over and cook about 4 minutes each side. Repeat for other tortillas as needed.
Balsamic Reduction: This will give it a delicate cocoa flavour. If you want to make an actual chocolate balsamic (say if you try the raspberry mint version) add 4 Tbsp of melted vegan chocolate.
Hope you enjoy the quesadillas! Let me know how they turned out by commenting on Facebook, Instagram and Twitter or in the comment section below. I'll be out in Alberta for the next week and a bit, so I may be a little slower then usual in my replies. We're camping out and having a great time hiking, so maybe I'll even get around to making a camp stove recipe video (there's a fire ban because of all the wild fires, so sadly no vegan over a camp fire tutorials).
Have a great week!