4 tortillas-ezekiel sprouted grain or equivalent
1/2 packet of smoky tempeh
1 cup of daiya non dairy cheese or equivalent
4 tbsps hummus
1/2 bag of mixed salad
cup of organic tomatoes
4 tbsp flax seed oil
1 tsp mustard
black pepper/kelp salt
Heat small non stick frying pan for a few minutes. Cook the smokey tempeh until golden on each side-2-4 minutes. On one tortilla cover with 1/2 cup of cheese, and the other spread 2 tbsps hummus and the cooked tempeh. Cook for a few minutes or until beginning to turn golden. Turn the tortilla over and cook the other side. Repeat for the second quesadilla.
For the salad, mix beets, salad and tomatoes together and add salad dressing-stir flax seed oil, mustard, vinegar and seasonings together separately and then add to salad.
For a quesadilla at anytime, store bag of tortillas in the freezer-they only take a few minutes to defrost:)