This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!
I made these amazing little things a few weeks ago when a non-vegan friend of mine came to visit. I had only 15 minutes to throw something together, so I wanted something that was not only quick to make, but also something that would blow their mind since they hadn’t intentionally eaten vegan before. I accomplished both and still had time to make my spicy margarita.
Note: Although I used meat and cheese substitutes, these quesadillas still taste great without the soyrizo and the vegan cheese.
This soup is really fast and easy, good for a quick week-night meal. I made this because I’m studying for finals, don’t have much time to cook, and it makes a lot of left-overs. On the second day, I added some whole wheat penne to what was left and it was A-mazing.