New Recipe: Vegan Pumpkin Quesadillas
Serves: 1 serving
  • ½ cup cooked pumpkin, cubed (Kabocha squash)
  • ¼ tsp. ground cumin
  • ⅛ tsp. nutmeg
  • ½ red pepper, sliced
  • ¼ yellow onion
  • 2 8-inch gluten-free brown rice or teff tortillas (these are common now in health or other markets)
  • 2 ounces of Daiya vegan cheese (totally optional. Please see note in my blog about this).
  • 2 Tbs. coconut oil
  • Celtic sea salt and pepper, to taste
  1. In bowl, stir pumpkin, cumin, nutmeg, salt and pepper to combine and set aside.
  2. In small skillet, heat 1 Tbs. coconut oil over medium heat and saute the onions and red pepper
  3. In another large skillet, coat lightly with 1 Tbs. of coconut oil and warm tortillas gently on either side. Repeat with both tortillas. Once tortillas are warmed, remove from heat.
  4. Spread pumpkin mixture, onions and peppers over 1 tortilla. Then sprinkle with cheese. Top with remaining tortilla.
  5. In large skillet, heat 1 Tbs. oil over medium-low. Cook quesadillas 1 at a time, turning once or until browned on both sides, about 3 minutes.
  6. Cut into wedges and enjoy hot!
Recipe by Solluna by Kimberly Snyder at