I just opened an email with an article attached titled "Are You Addicted to Food?" Hahahahahahahaha
Yes. Yes I am.
I LOVE FOOD and you don't even have to pay me to run through the streets of NYC in my underpants shouting those words at the top of my lungs. Food makes me happy - since when should I be fearful or ashamed to proclaim my infatuation with both taste that goes beyond satisfaction and nutrition that caters to my body's needs? Just a little thought.
My parents are the two people in my life who have the clearest understanding of my unbreakable fondness of food - after all, they pay most of the bill. LOL. I love you guys, and thank you for funding my devotion, putting up with the never-ending refrigerator-tetris game, complimenting me on my baked goods (even the batches that turn out more like burnt bricks/dense protein-powder-somethings/chewy what-are-these-called's). Hey, (inedible) fudge happens to the best of us, right?
Currently, they're dealing with an abundance of hummus in the fridge (thanks to yours truly). When I went to the Orange Home Grown Farmers' Market last Saturday, my mom reminded me, "We don't need hummus..." Which is totally fine because plums, veggies, sheep's milk yogurt, and some mysteriously creamy/mind-blowingly delightful, fermented cacao treat were the main necessities on my list. I found and sampled all of those as well as an almond milk chai tea latte (from Aussie Bean), homemade strawberry fruit leather, fresh-squeezed pomegranate juice, Okinawan sweet potatoes, aaaaaaaand vegan/GF cookies and banana bread. It's no wonder my family calls me "The Bottomless Pit". #noshame.
Thank you, Orange Home Grown, for a consistently appetizing, unforgettably pleasant experience! It's people like you who keep us Bottomless Pits happy :)
Oh, and here's the beautiful abundance I blessed my parents with. But, most importantly, DAT ZUCCHINI DOE. Like, do vegetables take steroids? No, because they're organic ;) The largeness of this green beast will forever be a mystery to me.
So, my task yesterday was to put a significant dent in our hummus collection and conquer this monster of a zucchini. Mission accomplished in the most mouth-watering way possible.
This is like comforting, cheesy child-hood staple meets an organic, LA-hipster-cafe's most popular appetizer, and the two fall deeply in lust and give birth to a crispy, flavorful, can't-even-tell-it's-vegan love-child. What a mouthful...
You'll be so happy you'd tried this. Heck, maybe you'll even get addicted.
Makes 2 quesadillas
2 brown rice tortillas
1/3 cup of your favorite hummus
1/4 cup pinto beans
1 bunch of spinach
Your favorite summer veggies - eggplant, bell peppers, zucchini, asparagus, whatever you like!
Fresh basil, or a smaller amount of dried basil
Coconut oil, for the pan
- Start by combining the hummus and pinto beans in a small bowl and mash the beans a little so they aren't all completely whole. Set aside.
- Cook the veggies (I used grilled zucchini and asparagus, but if a grill isn't available then just steam or saute what you've got) and let them cool slightly on a plate. Break each tortilla in half and spread an even amount of hummus-bean combo on each piece. Lay a few spinach leaves down, then your veggies, more spinach, a sprinkle of basil and close your quesadilla.
- Heat a large pan over medium heat and lightly coat with coconut oil. Let it heat for about two minutes and then carefully lay the quesadillas on the pan. Cook for about three minutes, or until they turn golden brown and crispy. Flip and repeat the process on the other side.
- Remove them from the pan and serve :)
Did you try it? DID YA DID YA DID YA?? Leave a comment below! Also, head over to the Orange Home Grown Farmers' Market for an array of fresh fruits and veggies, unique vendors and entertainment, and plenty of passionate, happy faces.
Happy quesadilla-ing! :)