Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!

 2 large or 4 small servings

4 oz. soy cream cheese, plain (I used Tofutti brand)

3 T. orange marmalade

2 t. white vinegar

2 t. prepared yellow mustard

1/4 t. garlic powder

1/4 t. salt or to taste

very light sprinkling of red cayenne pepper


1 T. extra virgin olive oil

1/3 lb. white mushrooms, sliced

sprinkle of garlic powder, salt and black pepper

4 heaping c. fresh spinach leaves

1 T. water


2, 9 inch flour tortillas

1 t. additional white vinegar

couple handfuls thinly sliced hearts of romaine lettuce, about 1/2 inch wide


In small bowl combine soy cream cheese, orange marmalade, vinegar, mustard, garlic powder, salt and a very light sprinkling of red cayenne pepper. Using fork, stir and mash to disperse all ingredients evenly, while leaving some small lumps in the soy cream cheese. Set aside.

In medium skillet, over medium heat, melt olive oil. Add mushrooms, garlic powder, salt and black pepper. Saute till tender, lightly browned and all water evaporates from the mushrooms, then transfer to plate.

Add spinach to skillet with 1 tablespoon water. Add a little salt, then turn/stir to moisten all leaves. Cook till tender and water evaporates.

Place spinach equally on one half of both tortillas. Top spinach equally with mushrooms. Fold each tortilla in half, then transfer to baking sheet.

Smear tops of each quesadilla with about 2 tablespoons ‘cheese’ mixture. Place under broiler till tops bubble from the heat and become golden. Remove from broiler.

Add 1 teaspoon additional vinegar to the remaining cheese mixture. Stir well to blend. Toss with romaine lettuce strips.

Plate quesadillas either whole or cut into halves. Garnish with salad on the same plate, mounding it to give it some height.

Sprinkle salad and quesadillas with paprika and serve.

Note: An amazingly light, refreshing quesadilla fit for a fine dining experience.

My goal here was to substitute the traditional meat in the quesadilla with mushrooms. The non-dairy cheese broiled on the top and used as a dressing for the small salad garnish satisfies like dairy cheese.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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