{"id":127,"date":"2017-03-23T00:53:05","date_gmt":"2017-03-23T00:53:05","guid":{"rendered":"http:\/\/content.principia.edu\/sites\/sustainablefood\/?p=127"},"modified":"2019-07-31T20:18:35","modified_gmt":"2019-07-31T20:18:35","slug":"plant-based-recipe-test-4-quesadillas","status":"publish","type":"post","link":"https:\/\/content.principia.edu\/sites\/sustainablefood\/2017\/03\/23\/plant-based-recipe-test-4-quesadillas\/","title":{"rendered":"Plant-based Recipe Test 2: Quesadillas"},"content":{"rendered":"

 Jolee Keplinger, Co-President of Sustainability Club, Principia Food Blogger<\/em><\/strong><\/p>\n

Special guest test tasters: Brandon Robles and Karen Johnson<\/em><\/p>\n

When striving to eat as plant-based as possible, many people struggle with cheese, especially me. I’ve always loved Mexican cuisine, especially quesadillas. I can’t imagine life without them. Luckily, there are plenty of alternative cheese products on the market, so a 100% plant-based quesadilla can become a reality!<\/p>\n

Even though most Mexican dishes can easily become vegan, I’ve never been to a restaurant that serves vegan quesadillas. Here at Principia, quesadillas are one of the more popular food choices. Since eating plant-based means ditching dairy, I was determined to create an alternative quesadilla that tasted just as good, if not better, than the traditional type.<\/p>\n

Since I bought four different types “cheese” to test, I figured quesadillas would be a good way to evaluate their taste and meltability. I tested three types of Daiya<\/a> “cheese”: a jalape\u00f1o Havarti block, sliced provolone, and mixed shredded.<\/p>\n

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The fourth type was a soy alternative to American cheese which is sold at Trader Joe’s. Although it contains a bit of dairy, it’s still a plant-forward American cheese alternative. (This one isn’t in the recipe.)<\/p>\n

I also used this cooking session as an opportunity to test out Beyond Meat “chicken” strips<\/a>. Chicken is quite common around here, and I know most aspiring plant-based eaters have difficulty avoiding it. That’s why I believe it’s important to experiment with alternative “meats” so plant-based people won’t feel as though they’re missing out.<\/p>\n

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Ingredients:<\/strong><\/p>\n