Why does everyone love to hate on vegan cheese? No, it's not "real" cheese, but do you want to know what "real" cheese is? I did, so I Googled it. "What is cheese?" I asked. Google told me that cheese is just curdled milk, so I Googled, "What is milk?" and Google told me that milk is "an opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young."
Now, that gives us a lot to talk about, but we won't go into it all because the focus here is these quesadillas. I just want to point out one thing:
- "an opaque white fluid... secreted by female mammals..." - um EW?! Does that sound appetizing? Put that on a restaurant menu instead of "cheddar" or, everyone's favorite, "cottage cheese". I dare you.
Like I said, I could talk about that first part - "rich in fat and protein" - and get into all the nutrition facts buried beneath that, and I could also talk about that last part - "for the nourishment of their young" - and reveal the truth behind lactose intolerance (though I'm definitely not the first to do so). BUUUT I'll spare you the fun vegan facts and debates and just share with you why vegan cheese, especially Heidi Ho, is oh so much better.
For starters, the ingredient list includes nothing about white fluids coming from another mammal. It does, however, include recognizable foods like cashews, salt, lemon juice, and hazelnuts. Some people tend to think vegan cheese (and most vegan food in general, for that matter) is made with weird foreign poisonous ingredients or something. Why? Who knows.
But what about the taste? The texture? The ingredients might be on point, but convincing requires much more. I decided to put this cheese to the test inside a veggie-filled quesadilla. It didn't melt, but that's because cashews don't melt. Fine with me. It was creamy and thick and everything I remember good "real" cheese to be. Taste? OH MY LORD THE TASTE. Rich, salty, aged, ugh I can't even describe it.
Anyway, I'm ranting now, but if vegan cheese freaks you out, please ask Heidi Ho for some better understanding about what genuine vegan cheese is all about. And then make these quesadillas because they will blow your mind.
Makes 2 quesadillas
1/2 10 oz. block tempeh, cut into thin strips
1 zucchini, sliced into thin rounds
2 handfuls spinach leaves
1-2 roma tomatoes, sliced lengthwise
2-3 tablespoons Heidi Ho Ne Chevre Black Lava Cheeze
Salt and pepper, to taste
Basil and balsamic vinegar, for garnish
Oil, for the pan
- Heat a large nonstick skillet over medium-high heat and lightly oil the surface.
- Start by sauteeing the zucchini until lightly browned on both sides. Remove from pan and repeat the same for the tempeh.
- Spread the goat cheese on half of each tortilla and top with spinach, avocado, tomatoes, zucchini, and tempeh. Close and drizzle lightly with balsamic vinegar. Sprinkle with salt and pepper and serve immediately.