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Quesava Kitchen Pesto, Spinach & Goat Cheese Pizza

Gluten Free, Yeast Free & Non-Dairy 

1 QK Non-Dairy 10” pizza shell 
Extra Virgin Olive Oil
Pesto Sauce
100 g (1/2 cup) grated goat cheese
50g (1/4 cup) baby spinach leaves 
1 tsp crushed garlic 
Salt & pepper to taste 

Preheat oven to 350°F – also fabulous cooked on a barbecue.
Brush shell lightly with oil right to the edge. Spread with pesto sauce to ¼” from the edge. 
Layer on the rest of ingredients plus any optional toppings.

Bake directly on the oven rack in a preheated oven for about 10 minutes, or until cheese is melted. Serve immediately.

Flavour Boosters

Onions
Jalapenos
Tomatoes
Mushrooms
Olives
Bell peppers
Dash of cayenne
Chopped basil or cilantro

Quesava Kitchen Wraps

Gluten Free, Yeast Free & Non-Dairy 

Mayonnaise
Honey mustard 
Lettuce or sprouts
Your choice of cooked meat slices, seafood or cheese
Freshly sliced vegetables: Bell peppers, onions, tomatoes, cucumber, jicama, etc. 
Freshly ground pepper, salt to taste

Warm the shells in a non-stick pan over medium heat, on a barbecue or in a microwave. 
Spread real mayo and honey mustard sauce all over one surface of the wrap shell. Put in prepared fillings. Season to taste and wrap into shape, tucking in one end. Serve immediately.

Flavour Boosters

Pesto
Aioli
Fresh herbs
Caramelized onions
Jalapeno peppers
Hot sauce

Tip: Cover wraps ‘til ready to use, to prevent them from drying out.

Quesava Kitchen Perfect Perogies

Gluten- & Yeast Free Cheddar Cheese, Vegan Potato & Lentil & Vegan Sweet Potato.

Water
Cooking oil
Your choice of toppings: fried onions, sour cream or yogurt, bacon.

Prepare toppings and set aside. Bring a pot of water to the boil, with just enough water to cover the perogies. Add the frozen perogies. When the perogies float to the surface and the water begins to boil again, take them out and place into a bowl of cold water - an important step to prevent them from sticking together. 

Heat a frying pan with a little olive oil. When hot, add perogies and fry ‘til golden on both sides. Serve immediately with fried onions, sour cream, bacon and other favorite toppings. 

Flavour Boosters

Chopped sage or thyme
Dash of cayenne or chili powder
Aioli or garlic-yogurt sauce

Quesava Kitchen Tofu Quiche

Gluten Free, Yeast Free & Vegan

1 454 g pkg. (2) QK Vegan Pie Crusts
Medium firm tofu
¼ cup unsweetened soy beverage
1 Tbsp Olive Oil
1 cup chopped mushrooms
1 clove minced garlic
1 cup diced red bell peppers
1 cup of broccoli cut into small florets
1 tsp of minced fresh rosemary
Black pepper and salt to taste
1 tbsp tapioca flour
¼ tsp turmeric
¼ tsp onion powder 

Preheat oven to 350°F. Defrost piecrusts for about 10 minutes. Prick with a fork, and then bake for about 15 minutes. Remove from oven to a baking rack to cool down, and leave the oven on.

Heat oil in a large pan. Sauté garlic, bell peppers, mushrooms and broccoli over medium heat until the mushrooms just begin to exude juice. Remove from heat. 

Place remaining ingredients into a food processor or blender. Process until mixture is smooth, and then stir tofu mixture into the sautéed vegetables. 

Spoon filling equally into the two piecrusts. Bake until the tops are golden brown, and an inserted knife comes out clean (25-35 minutes). Remove from oven and let cool for 10 minutes.