Carrot Puree & Caramelized Hibiscus Quesdillas

by Oscar

Ingredients

Carrot “Escabeche” Puree

  • 1 cup carrots, peeled and thinly sliced
  • 1 cup cauliflower florets
  • ½ medium white or yellow onion, thinly sliced
  • 2 cloves garlic, minced or finely grated
  • 1 small jalapeño, seeded and diced
  • 1 tsp fresh oregano, finely chopped
  • 1 tsp ground cumin
  • 1 cup water
  • salt, to taste

Caramelized Hibiscus

  • 1 cup dried hibiscus leaves
  • 2 cups boiling water
  • ½ medium white or yellow onion, thinly sliced
  • 2 cloves garlic, minced or finely grated
  • 3 tbsp Follow Your Heart Chipotle Vegenaise

Quesadillas

Instructions

Carrot “Escabeche” Puree

  1. Heat oil in a large saucepan over medium heat. Add onions, stir, and cook until translucent, about 3 minutes.
  2. Add garlic and cook, stirring occasionally, until slightly golden, about 3 minutes. Add jalapeño and cook until slightly softened about 2 minutes.
  3. Add in carrot and cauliflower. Cook, stirring frequently until softened, 7 – 10 minutes. Add oregano and cumin, stir, and cook until fragrant, about 3 minutes
  4. Add in ½ cup water, stir and cook until reduced by half
  5. Transfer to food processor or blender, and puree, streaming in remaining 1/2 cup water. Salt to taste and set aside

Caramelized Hibiscus

  1. Place dried hibiscus in a medium bowl and cover with boiling water. Let sit for 1 hour until reconstituted. Drain and press all liquid out of hibiscus. Reserve liquid (mix with equal parts water and 1 to 2 tbsp agave for a sweet drink!), set hibiscus aside.
  2. Heat oil in a large saucepan over medium heat. Add onions, stir, and cook until translucent, about 3 minutes.
  3. Add garlic and cook, stirring occasionally, until slightly golden, about 3 minutes. Add in hibiscus and cook about 3 minutes, stirring occasionally.
  4. Add Chipotle Vegenaise and stir to combine.
  5. Lower heat to low and cook until hibiscus and onions are soft and caramelized, about 10 minutes. Remove from heat and set aside.

Quesadillas

  1. Heat a large pan over medium-high heat. Add in a tortilla, one at a time. Heat for 1 minute and flip. Add in cheese, carrot mixture, and close. Cook for 3 minutes, cheese side down, and flip. Cook for another two minutes and set aside. Repeat 3 times
  2. Heat a large pan over medium-high heat. Add in a tortilla, one at a time. Heat for 1 minute and flip. Add in cheese, hibiscus mixture, and close. Cook for 3 minutes, cheese side down, and flip. Cook for another two minutes and set aside. Repeat 3 times.
  3. Serve with salsa, guacamole, and chips.

 

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