INSTRUCTIONS

Stringy Cheese

• Place ½ cup Almond Breeze Original Milk* and 2 tablespoons of coconut oil in a thick base pot on the stove top.
• Mix the rest of the ingredients together in a mixing bowl until smooth.
• Slightly heat the Almond Breeze and coconut oil in the pot and add mixing bowl contents.
• Keep on whisking until it starts to get lumpy.
• Turn the heat to the lowest setting and scrape the bottom of the pot continuously using a wooden spoon.
• Keep scraping for about 4 to 5 minutes.
• Remove from stove top and set aside.

Oven Roasted Eggplant

• Slice eggplant in 1 cm circles.
• Mix the spices together and sprinkle to taste on the circles. (Don’t use the entire mixture, it will be too salty.)
• Place eggplant in a mixing bowl, add a drizzle of olive oil, and mix through by hand.
• Place eggplant slices in one layer on a large baking tray and bake in the oven at 180 degrees C for 20 to 30 minutes.
• Remove from oven and transfer to kitchen towels to drain.

Creamy Brown Mushroom Sauce

• Fry mushrooms, onions, garlic and herbs in the coconut oil.
• Add mushrooms and cook till translucent.
• Sprinkle with stock powder and reduced balsamic.
• Mix arrowroot with milk and add to the sauce.
• Cook on low heat till thick and creamy.

Build your Quesadilla

• Spread a layer of stringy cheese on the base of your Quesadilla.
• Add a layer of eggplant and top with creamy brown mushroom sauce.
• Cover with another Quesadilla and quickly place in sandwich press or oven to crisp up.