Monday, April 23, 2007

Portobello and Red Pepper Quesadillas

Portobello-and-Red Pepper ‘Quesadillas’

This Candle Café specialty will wow anyone who tries it.

For the Bean Purée:
1 cup white, black, or pinto beans (or use canned)
1 1-inch piece kombu (seaweed found in Asian markets or health food stores) (I use canned so no sea weed)
1 minced garlic clove, or 1/2 tsp. garlic powder
1/2 tsp. chili or chipotle powder
1/2 tsp. sea salt
1 tsp. fresh lime juice
2 Tbsp. chopped cilantro

For the Filling:
2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese (you can obviously use REAL Cheese - I substitute the cheese for Avocado)

• First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.
• Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.
• Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.
• Preheat the oven to 350°F.Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.
• Assemble the quesadillas and bake until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.

Makes 4 servings

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
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mdtolic said...

Well, it's a little more elaborate than my quesadilla recipe (hot pan, cooking spray, tortilla, cheese, tortilla, flip and eat.) But this does sound excellent. I think I'll try it out next week for my veggie wife.

Laura said...

Yes, slightly more elaborate! ha ha I think your wife will enjoy it though.. so it's worth it! :)

Karen said...

Eden brand canned beans cooks their beans with Kombu, so that is a good way to get it if you use canned beans.

mdtolic said...

Oh yeah, I did try out the quesadilla recipe. It's great. Thanks! It earned a permenant page in my cook book. And the Eden tip was perfect. My lazy ass probably would have omitted that ingredient if I had to do much searching for it.

Laura said...

Wowy Karen, way to know your stuff. I'll have to check that out. I bet the Kombu has some serious health bennies. :) ha

Matt, Glad you guys liked it.. it's in regular rotation on my 'menu' as well. As is my new favorite Vegan Pizza.