Sauerkraut Quesadilla with Special Sauce

Looking for a creative way to use sauerkraut and pumpkin seeds this fall?  This delicious dish can be served anytime of the day.  My husband and I enjoyed it for a Sunday brunch meal.  Feel free to add your own flair.  

Serves 2


  • 2 gluten-free spinach tortillas

  • 1 cup baby spinach – chopped

  • ½ cup almond cheese – shredded

  • ½ cup pumpkin seeds – soaked overnight, then drained

  • ¼ cup sauerkraut

  • ¼ cup white onion slices – I use the ones that come with hot carrots from our local Mexican restaurant

  • 1 cup refried beans – I use Amy’s Organic vegetarian

  • 1 tbsp. olive oil

  • Juice of ¼ limes

  • Hot carrot slices – optional

  • Avocado slices for each plate

Directions: Heal olive oil in large skillet on medium head.  Place 1 tortilla in pan.  Layer with cheese, sauerkraut, pumpkin seeds, onion, and spinach.  Place second tortilla on top.  Flip in 3 minutes.  Add beans to the same pan on the side and top with lime juice so they heat up.  Continue to allow the quesadilla to heat for a couple of minutes.  Flip beans so they are well heated.  Transfer the quesadilla to a plate.  Cut in quarters with kitchen shears.  Top each section with special sauce (see recipe below).  Add beans to plate.  Top with avocado and carrot slice.

Special sauce:

  • ¼ cup organic catsup

  • 1 tbsp. plus 2 tsp. vegenaise

  • 1 tsp. horseradish

  • 2 tsp. relish

  • Juice of ¼ lime

  • 1 tbsp. parsley - chopped

  • 1-2 tbsp. Ionized Alkaline mineral water

  • Dash of sea salt and black pepper

Directions:  Blend all ingredients together. Start with 1 tbsp. water and add if you want more.  Taste and add any of the above ingredients to suit your taste.

By:  Katy Joy Freeman, Alkaline Lifestyle Coach

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