Brownie Runs

Brownie Runs

Plant based running, brownie based indulging

Easy Sweet Potato Quesadillas

It’s time for Meatless Monday! I do an awesome job of cooking up stuff and photographing it and never posting it on here! So more of my posts will be recipes, because hey, we’re all looking for new and easy ideas, especially in vegetarian cooking.

The inspiration for this comes from this month’s Vegetarian Times. I love cooking from magazines because it gets me out of the rut of using the same ingredients over and over again.

I use sweet potatoes very often because 1) They’re cheap and 2) They are SO good for you (full of Vitamin A, Vitamin C, manganese and more!). My favorite combo is sweet potatoes and chipotle chiles and when I didn’t have the jalapeno on hand the recipe called for, I knew my old friend chipotle was here to help.

You can find canned chipotles in the latin food aisle, and it’s usually cheapest to get these at Wally World. If you’re making this for kids, I would keep the chipotles to 1.

This recipe takes about 25 minutes, most of that is in getting your food processor set up to grate the potatoes. This was SO surprisingly good and I hope you enjoy it!

Easy Sweet Potato Quesadillas- Vegetarian, but easily omit cheese for vegan!

Easy Sweet Potato Quesadillas- Vegetarian, but easily omit cheese for vegan!

Fresh Summer Pasta Salad (Vegan)

One of my favorite recipe sites online is Thug Kitchen. If you’re easily offended by profanity, don’t click over there. However, if you have a dark sense of humor and love vegan recipes, be sure to click over.

Every recipe I’ve made from them is delicious and this Summer Pasta Salad is no exception. One of the things I love about this site is they never make a big deal about being out of an ingredient or improvising and adding whatever you have on hand. After all isn’t that what cooking is all about? They’ve also announced they are releasing a real cookbook in October, I can’t wait!

One of my favorite ways to make pasta salad more healthy and visually appealing is to buy the veggie pasta. It’s colorful and much more nutrient-dense than regular pasta.

Also, this time of year they are practically giving away fresh corn at the super market. This recipe uses the corn raw, no cooking required. It is delicious, fresh and fast. Enjoy!

Pasta Salad

Vegan Summer Pasta Salad

based on this recipe by Thug Kitchen

serves 6

Cooking Time: 10 minutes

Preparation Time- 20 minutes (maximum)


1/2 c cilantro, minced

6 tablespoons red wine vinegar

4 tablespoons olive oil

zest of 1 lemon

┬╝ teaspoon salt

1 pound of pasta (I used the veggie spirals from Safeway)

1 crown of broccoli

1/2 pint cherry tomatoes, halved

2 ears of raw corn

pepper to taste

  1. Combine cilantro, vinegar, oil, lemon zest and salt in a bowl and mix vigorously. If you like garlic, mince a couple cloves and throw that in too.
  2. Cook pasta according to directions. While the pasta cooks, cut up the broccoli crowns into bite-sized pieces. In the last 2 minutes of boiling the pasta, throw the broccoli in there to cook. After 2 minutes, drain the pasta and broccoli, rinsing with cold water so broccoli stays crisp and bright green.
  3. Cut the raw corn off the cob. Mix together the pasta, corn, tomatoes and herb and oil mixture in a bowl. Season to taste with pepper and additional salt.
  4. You can either serve immediately at room temperature or let the flavors meld in the fridge for a couple hours.