Improvised cooking is fun!
Oh my goodness! That vegan cooking was sooo much fun! I have to be honest, that when my dear friend Jamie Day told me that she wanted to improvise what we were going to make for our vegan cooking video and that she was just “going to look in my fridge and get inspired” I might have freaked out just a tad. Ha, ha!
As a recovering perfectionist, not having a plan can set me for a tail spin. I mean, how can I be perfect if I don’t even know what we’re making?? The odds were stacked against me from the get go. Ha, ha! So since I just can not, not prepare I might have just gotten a little bit of everything vegan I could find at the store. Oops!
Vegan cooking with Jamie
But as with everything and anything that Jamie Day does, there was no need for me to worry at all. She found some incredible combinations of ingredients in my fridge and together we made this amazing vegan quesadillas meal that I have already remade multiple times. Vegan cooking is so much fun and it was such a joy to be so creative together.
The vegan chorizo quesadillas are so good and the coleslaw with red cabbage and pear pairs well with so many dishes that I make on a regular basis. I’m also in awe with how Jamie made our leftover brown rice come back to life.
Let me tell you a little about my dear friend Jamie Day. She was one of the first people that I met when we moved down to Sarasota from Chicago about 5 years ago. Connecting with her instantly made me feel welcome and that I had finally landed at home. She puts together these absolutely wonderful programs in our community and I’ve had the pleasure to be a part of many of those memorable and life-changing journeys. She’s the founder of Divine Mommy and she’s also the author of the Soul to Sisterhood book. Make sure you read all about her wonderful work here:
Fun side note, I actually had the absolute honor and pleasure to be the photographer for the Soul to Sisterhood project and I’m so grateful. Thanks Jamie for trusting me to be a part of your amazing work.
If you get a chance to check out the websites, the book or join one of the many classes Jamie offers please do. I can highly recommend them!
Check out this recipes for vegan appetizers too!
I really hope you enjoy this vegan cooking video. We had so much fun making it! Since we improvised the whole meal I tried my hardest to write down the recipes. Ha, ha! I would recommend watching the full video for sure. Jamie is such an amazing cook and I learned so much. Enjoy!
Last but definitely not least a huge shout out to my sweet 13-year old daughter Matilda for yet again doing an amazing job editing the videos. Love how she keeps the bloopers at the end. Love you sweetheart!
Improvised Vegan Cooking with Jamie Day
Ingredients
Vegan Chorizo Quesadillas
- 4 Soft Tortillas
- 1 package Vegan Chorizo
- 1 Red Onion
- 2 cloves Garlic
- 1 tbs Balsamic Vinegar
- 1/2 cup Vegan Shredded Cheese
Red cabbage and Pear Coleslaw
- 1 cup Red Cabbage
- 1 Pear
- 2 tbsp Salsa
- 2 tbsp Vegan Mayonnaise
- 1 tbsp Lemon Zest
- 1/2 Lemon Juice
- 1 tsp Cumin Powder
- Salt
- Black Pepper
Deliciously Revived Leftover Brown Rice
Vegan Red Fried Tomatoes
- 2 Tomatoes
- 1 tbsp Avocado Oil
Instructions
- My first instruction is to just have fun! Ha, ha! This recipe was completely improvised, so please feel free to substitute ingredients to flow with what's in your fridge and what makes your tastebuds sing. We're all so creative, if we just let go of our expectations and enjoy. Let your inspiration lead!
Vegan Chorizo Quesadillas
- Chop the red onion and garlic.
- Divide the vegan chorizo in bite size parts.
- Fry the onions in avocado oil on medium to low heat, stirring occasionally. If you don't want to use oil, you can use vegetable broth.
- Once the onions are translucent add the Balsamic Vinegar. Stir and cook for a couple of more minutes.
- Now add the vegan chorizo and combine. Lower temp to Low. Cook for a couple of minutes and then take off the heat. Clear the pan by putting the filling in a separate bowl.
- On low heat put in one of the soft tortillas in the pan. Add a layer of the vegan shredded cheese. Add the chorizo and onion filling. Top with one more layer of the vegan cheese and then add one more soft tortilla on top.One of Jamie's great tips was to put something heavy on top of the quesadillas to get them to cook evenly. See video.
- Fry for about 2 minutes. Peek to make sure it doesn't burn. Turn and fry the other side for about the same amount of time. Once fully cooked on both sides take it out of the pan and put into a cutting board. Divide into quarters.
Red cabbage and Pear Coleslaw
- Chop the cabbage and put into a bowl.
- Shred the pear and add it to the bowl.
- Stir and add the rest of the ingredients and let sit for a little while to let the flavors combine.
Deliciously Revived Leftover Brown Rice
- Chop up the snap peas and the mango in 1/4 inch size bites. Combine with the brown rice.
- Add the other ingredients and stir well. Set aside.
Vegan Red Fried Tomatoes
- Heat up the avocado oil in the frying pan on medium heat. Quarter the tomatoes and fry on two sides for a couple of minutes. So simple and absolutely delicious!
Combine for mouth-watering goodness!
- To serve these delicious vegan quesadillas, we topped the quesadillas with the colorful red cabbage and pear coleslaw and the fried tomatoes and then added the deliciously revived leftover brown rice to the side. Enjoy!! This meal will change your life. It's sooo good!!
Video
Notes
Did you try these vegan quesadillas with chorizo?
I really hope you’ll enjoy this absolutely delicious vegan meal: vegan quesadillas with chorizo. It’s one of our favorites so far. Wow! Would love to hear what you think if you give it a try. Please comment below, send me a message, or tag me on Instagram. Smaklig måltid!
Click here for some other vegan recipes that you might like. Thanks for being here!