Here is the very first recipe I made with our pumpkin puree. It was actually a dish of necessity because I had to go grocery shopping, and our cupboards were down to their last. So, I made some flour tortillas, picked some kale from our garden, used up the last of our vegan cheese and didn't freeze one of our bags of pumpkin puree. And, ta-daa, pumpkin and kale quesadillas! They were pretty darn good, if I say so myself, and a bit on the elegant side for my clan.
Pumpkin and Kale Quesadillas
Ingredients:
1 cup pumpkin puree
1/2 tsp. paprika
1/2 tsp. ground cumin
salt and pepper to taste
3 cups kale, stems pulled and chopped
1 Tbs. canola oil
1 cup Follow Your Heart Vegan Gourmet Monterey Jack cheese, finely shredded
10 homemade flour tortillas (or your favorite store bought brand)
Directions:
Set oven rack to second from bottom position. I have four positions, so if you have just three, set it on the bottom position. Preheat the oven to 500 degrees. In a small pot, heat the pumpkin puree and spices on medium heat. If it bubbles too quickly, turn heat down to medium low. Heat until warmed through, then set aside. In a medium skillet, heat the oil. When heated, add the kale and saute until they turn a bright green, about five minutes or less. Divide the pumpkin mixture, kale leaves and shredded cheese evenly between the tortillas on one side. Fold them in half and bake for about ten minutes until the cheese is melted. Be careful not to burn the tortillas. If you have a couple of too-crisp edges, just crack those off. Cut each tortilla in half, so you have twenty triangular quesadillas. So good. Feeds five hungry vegans.
