Vegan Sweet Potato Quesadilla on a Buckwheat Tortilla

Ingredients for 2 to 3 quesadillas:

* 2 large sweet potatoes
* 1 tsp diced garlic
* 1/2 tsp ground cumin
* 1/2 tsp oregano
* 1/2 chilli powder
* 1/2 tsp of onion powder or 2 tablespoons of sauteed onions
* 2 tablespoons of Daiya cheddar “cheese” (vegan cheese)
* 2 tablespoons of Daiya mozarella “cheese” (vegan cheese)
* diced tomatoes (optional)



Directions:

Bake or boil sweet potatoes, peel, mash and mix in garlic, cumin, oregano, chilli powder, vegan cheese, and onions.

Spray griddle with olive oil or vegan butter. Cook tortillas with the filling on one half of the tortilla, then fold (when the tortilla gets a little crusty).

Serve with salsa, vegan sour “cream” (TOFUTTI VEGAN SOUR CREAM), or hot sauce.

Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas



We love these pliable wraps. I stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.

Whisk together the dry ingredients:

1 cup millet flour
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca starch
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme

Add in:

3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup hemp milk (or non-dairy milk)

Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).

To cook on a griddle or crepe pan:

Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop
of water sizzles and bounces off the surface, your griddle or pan is ready.

Use an ice cream scoop to measure and plop a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.

Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done.

Place the cooked wrap on a flat surface to cool.

Repeat the process to make a total of 10 wraps.

These are best eaten fresh.