Make it, Eat it

Make it, Eat it


Basic Quesadilla

2 Tbl grated Rebel Meltable Mozzarella
2 Tbl grated Rebel Sharp Cheddar
2 Tbl crumbled Rebel Queso Fresco
1 tortilla of choice
Optional additional filling: cooked soy chorizo, mushrooms, sliced avocado, fresh or sauteed spinach

Simply place grated cheese (and optional ingredients) on 1/2 the tortilla. Fold the other side over it and put in convection oven or regular oven for about 5-10 minutes, until tortilla is warmed and cheese melts. Top with Queso Fresco and serve with fresh cilantro, chopped tomatoes and salsa.


Stretchy Mozzarella Sticks

1 package Rebel Meltable Mozzarella
1/2 C plant milk of choice (I used soy because of its neutral flavor.)
1 T ground flax seeds
1/4 C flour of choice
1 Tbl nutritional yeast
1 tsp each oregano, basil, garlic powder
1 C breadcrumbs (can be GF)
1/4 C grapeseed oil
marinara, to serve

Cut: 1 package Peaceful Rebel Mozzarella into 1/4″ sticks. Put in fridge until ready to use.
Mix: plant milk, ground flax seeds, flour, nutritional yeast & herbs in small bowl.
Place: a bowl with 1 C breadcrumbs next to this.
Heat: oil in pan on medium high heat.
Dredge: a stick of cheese in batter, then GENTLY roll in breadcrumbs. Fry 20 seconds, then flip. Drain on paper towel 
These can also be spayed with oil, then baked at 450F for 4 minutes.
Serve with marinara.


Arugula, Tempeh Bacon, Strawberry & Feta Salad

Here a some really creative, delish recipes that vegan wonder woman Sarah Eastin came up with for Peaceful Rebel Cheese. I especially like her traditional Calabacitas recipe using the Queso Fresco.
Heal, Blossom, Grow

Pita Stuffed with Herbed Feta & Greek Olives        This is a fast, delicious meal.
1 soft whole grain pita*
lettuce and tomato, chopped
cucumbers, sliced
Greek olives, pitted
Peaceful Rebel Herbed Feta
Oil & vinegar dressing of choice
Simply put it all in the pita and drizzle with your favorite oil & vinegar style dressing.
*Note: for gluten free, substitute GF pita