MUNG BEAN AND RICE VEGAN QUESADILLA HEAVEN

A vegan quesadilla made with mung beans and rice- a modern take on a classic Yogic dish! This recipe is perfect for entertaining at your next summer party. Today’s guest Chef Holly Skodis shows us how to make this magical treat that everyone will love.

THE YOGI MASTER

Holly Skodis is a Registered Yoga Teacher. She studied with Dharma Mittra in NYC for 500 and 800-hour certification training and studied in Los Angeles, CA before that. Holly is currently studying traditional one-on-one Yoga with Samita Archarya Rathor.

In 2017, Holly founded Yoga Is Vegan; a project focused on inspiring yogis to go vegan. Each week she interviews and features yogis from around the world on her podcast and blog. Notable guests include, Seane Corn, Sharon Gannon, Dharma Mittra, Boho Beautiful’s Juliana and Mark Spicoluk,  Ana Forrest, and Talia Sutra.

Holly has been featured in Vegan Health & Fitness Magazine’s Yoga Edition,  Yoga Journal’s Stoke Your Spirit: 26 Images to Inspire Authenticity with renowned photographer Robert Sturman and I AM – Celebrating the Perfect Imperfect. A photographer’s quest to empower women and portray ageless beauty. Her podcast, Yoga Is Vegan, is listed in Feedspot’s Top 30 Vegan Podcasts You Must Follow in 2021.

Holly Skodis.

A HEALTHY AND DELICIOUS VEGAN QUESADILLA

This mung beans and rice vegan quesadilla is super simple to make and totally tasty!   The mung beans and rice filling, inspired by a recipe from Yogi Bhajan, is added, along with vegan cheese, into a crisp gluten-free rice tortilla. The quesadilla is served with guacamole, diced red bell peppers, and your favorite hot sauce. It is the perfect snack or meal.  Who doesn’t love a good quesadilla?

The ingredients for the quesadilla.

The finished quesadilla. Looks yummy!

Holly and her finished dish!

Print Recipe

Mung Beans & Rice Quesadilla

Mung Beans and Rice Quesadilla- This modern take on a classic Yogic dish is perfect for entertaining your next summer party. The mung beans and rice filling inspired by a recipe from Yogi Bhajan is added along with vegan cheese into a crisp gluten free rice tortilla. The quesadilla is served with guacamole, diced red bell peppers and your favorite hot sauce. 

Course: Appetizers, Lunch

Cuisine: Mexican

Keyword: vegan

Servings: 8 servings

Ingredients

• 1 cup dried sprouted or regular mung beans
• 1 cup California brown basmati or sprouted brown rice
• 4 cups water
• 4 carrots chopped
• 4 stalks of celery chopped
• 1 onion diced
• 1/4 cup minced minced ginger root peeled
• 8-10 cloves garlic minced
• Spices:
• 1 heaping tsp turmeric
• 1/2 tsp black pepper
• 1 heaping tsp garam masala
• 1 tsp crushed red chilis I like it spicy but my youngest daughter prefers 1/2 tsp
• Herbs:
• 1 tsp sweet basil
• 2 bay leaves
• 1 tsp cardamon
• Sea salt soy sauce or Braggs liquid aminos to taste
• Quesadilla ingredients:
• Food for life Brown Rice Tortillas
• Violife Mozzarella Shreds
• Your favorite hot sauce
• Optional- Miyoko’s Cultured Vegan Butter made with Oat Milk and Parmesan or your favorite vegan butter.
• Guacamole:
• 2 avocados mashed
• 1/2 lemon squeezed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt optional and to taste

Instructions

• Add all of the mung bean and rice ingredients along with the herbs and spices into a pressure cooker. Add enough water to just cover the ingredients. You may need to add slightly more or less water. Make sure the pressure cooker is set to airtight and cook for 20 minutes. Allow the pressure to come down naturally  before opening it. This takes approximately 50 minutes from start to finish.
• In the meantime make the guacamole.  Mash 2 avocados and then add the garlic powder, onion powder and lemon. Combine until fully incorporated.
• Heat a cast iron pan with a little avocado or high heat oil on medium heat. Optional add about 1 tsp of Miyokos Oatmilk Garlic Parmesan butter or your favorite vegan butter to one side of the tortilla. Place the tortilla on the pan (butter side down if using) and sprinkle about 1/8 cup Violife  shredded cheese on the tortilla. Wait about 30 seconds to 1 minute for the tortilla to soften.  Spread about 1/3- 1/2 cup of the mung bean mixture on one side of the tortilla. Fold the other half over and cook for 1-2 minutes. Once it’s slightly browned use a spatula to flip over the quesadilla and cook for 1-2 minutes more.  Depending on the size of your cast iron skillet you can make 2 or 3 of them at a time. You can alternatively cook them on the a regular skillet if you prefer.
• Serve with guacamole and hot sauce. Enjoy!

THIS WAS ONE DELICIOUS LUNCH!

Quesadillas are the best!  I love anything that involves melted cheese and hot sauce so I am definitely going to give this recipe a try.  I hope you do too.  And if you do, be sure to take a photo of your finished quesadilla and tag @JaneUnChainedNews on Instagram.  If you are looking for other easy vegan recipes to try, be sure to jump over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!