You have to taste our cheesy, crispy and easy vegan quesadillas, stuffed with paparella (a potato-based “cheese” that resembles mozzarella in both texture and flavor).
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They can be served with our Pico de gallo with mango, sliced avocado or beans.
Beautiful Eco Chic Rooms and Beach Casitas
INGREDIENTS (serves: 6):
Paparella
2 medium Yukon Gold or Russet potatoes, unpeeled
Juice from ½ lemon
1 tsp sea salt
½ tsp onion powder
½ tsp garlic powder
2 Tbsp cornstarch
2 Tbsp tapioca starch
¼ cup + 1 Tbsp EVO
½ cup vegetable stock
2 Tbsp nutritional yeast
To assembly:
6 corn tortillas (handmade, if possible)
Pico de gallo with mango, to taste
Sliced Hass avocado and refried beans, to serve (optional)
METHOD:
Paparella
1- Cook whole potatoes in water until very soft. Strain the water and let the potatoes cool.
2- Peel the potatoes, break them into chunks and place them in a food processor. Add nutritional yeast, cornstarch, tapioca starch, lemon juice, olive oil, vegetable stock, onion powder, garlic powder and sea salt.. Mix on high speed until completely smooth.
3- In a saucepan, heat 1 tablespoon of olive oil and add the paparella mixture. Allow to cook gently for about 5 minutes, stirring constantly. Remove from heat and transfer to a sealed container if not using immediately. Keep in the refrigerator for up to 3-4 days.
Quesadillas
1- Add 1 tortilla to a hot comal or skillet. Let it toast a little (just a little!) on one side, then flip it. Add 3-4 Tbsp of shredded paparella and fold the tortilla over to close it. Pat down with a spatula so that the top sticks. Cook for a couple of minutes before flipping, then cook for a couple of minutes on the other side so that both sides are nicely browned and toasted. Remove from the comal and repeat with the next tortilla until all tortillas are finished.
3-. Cut each quesadilla in half and serve with Mango pico de gallo, sliced avocado and refried beans, if desired.
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