June 2023

Radhi Devlukia-Shetty's Pizza Quesadillas

serves 3 to 4


1 tbsp olive oil
6-8 almond flour wraps (such as Siete brand)
2 cups grated zucchini
1 1/2 cups grated cauliflower
1 1/2 cups shredded cabbage
1/2 cups peppers, chopped
1 cup black olives, chopped
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1/2 tsp hing (Asafetida)
3/4 cup strained tomatoes
1 cup grated vegan mozzarella
1 tsp salt
2 tbsp jalapenos, chopped  (optional)


Grate your zucchini and cauliflower. Squeeze water out of the zucchini. Thinly slice your cabbage or use a mandolin to shred it. Chop your peppers and olives. Pout the oil into a nonstick pan and heat on a medium flame for a couple of minutes. Add in your cabbage, salt, and hing. Saute for a couple of minutes, then add the rest of the veggies in, and stir fry on medium to high heat for six to eight minutes. Once soft, (I like mine soft but not mushy, so keep an eye on it to get the texture of veggies you prefer) add in all the dried herbs, strained tomatoes, and 1/2 cup of the mozzarella. Cook on low heat for another five minutes. Heat a cast iron or another nonstick pan. Spray some oil, and toast two wraps for a couple of minutes on each side until slightly brown. Place a couple of tablespoons of the filling into each wrap, sprinkle over some cheese, and place a second wrap over the top. Press down with a spatula. Cook on either side for about two to three minutes on medium to high heat until crisp and brown. When turning the quesadilla over, spray some more oil to make sure both sides are crispy. Eat hot or cold (both taste goooood). Hot and fresh is obviously better though. Sprinkle some love, say a prayer of gratitude, and eat with delight!

Radhi s quesadilla pizza story   rain recipe box16x9