Gah, I’ve been eating so much cheese lately. My mom would not approve. I grew up primarily vegan, as in my mom would attend my friends’ birthday parties and strip the mozzarella from my pizza. And my dad would eat ice cream labeled off limits, and somehow my inquisitive little self actually wouldn’t ask questions. (Though, rest assured there was usually a bowl of Wildberry Tofutti in front of me during these after-dinner occasions).
I don’t really recall when I started assimilating dairy into my diet. Probably once I hit middle school and wasn’t packing my neon purple lunchbox everyday. But I still try to shy away from eating cheese in excess. Even if it doesn’t give rise to more frequent occurrences of colds and sniffles like my mom would claim, and aside from ethical issues, I’ll never consider cheese to be a healthy item in my diet. Dairy items are generally high in fat and cholesterol, which vegan or not, you can’t argue are prime health promoters.
Who knows, maybe I’ll eventually go back to being vegan, but for now, I’m enjoying everything in moderation (meat excluded). Like the occasional mozzarella on my tomato-basil sandwich. Mmm.
Though, in trying to prevent moderation from becoming a daily occurrence, sometimes I’ll buy cheese substitutes. These are best in moderation too, but flavor-wise, there have definitely been some decent ones placed on the market in recent years. I’ve been a big fan of Daiya from its start, and not long ago they released their newest flavor, Pepperjack.
Pepperjack Daiya has been my quesadilla superstar these past few days. It’s the perfect mom-approved, dairy free, cholesterol free cheesy compliment to sautéed peppers from the garden. I’ve also added a few other veggies to make this whole wheat quesadilla A-list quality. Add some fresh cilantro and salsa, and you’ve got an easy meal for lunch, dinner, or even breakfast.