Hummus Quesadillas & Cream Cheese Brownies

I spent the entire day in Rockford yesterday for depositions and afterward my boss agreed to stop by Choices Natural Market. I accidentally bought kosher marshmallows (with fish gelatin) instead of Dandies vegan marshmallows. (In my defense, the kosher marshmallows were above a sign for Dandies). Fortunately, they let me return the kosher marshmallows. The Dandies were still out of stock (no worries, I ordered 2 bags during VegNews’ marshmallow blowout sale), so I bought Ricemellow Crème and hummus (not to be used together).

For dinner I made Quesadillas by substituting red pepper hummus for cheese. Obviously, this doesn’t result in an authentic, stretchy cheese tortilla sandwich, but it’s a similar color and it tastes good. I sautéed a red bell pepper, poblano pepper and jalapeño pepper, reserving handful of diced bell pepper for garnish. I put a layer of hummus on the tortilla, followed by spinach and the pepper mixture.  I spread some more hummus on a second tortilla and put it on top and baked at 350 degrees for a few minutes. Garnish with diced bell pepper, green onion, and avocado. I served it with Amy’s refried black beans and Tofutti sour cream.

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Two nights ago I made cheesecake brownies. I followed the recipe from Vegan Cookies Invade your Cookie Jar, but instead of sprinkling chocolate chips over the cream cheese topping, I put half of the topping on the batter and melted chocolate chips into the other half and swirled them together. It probably would have been better to do 2/3 and 1/3 instead of half & half.  They are so gooey and delicious!

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