Incredibly flavorful vegan quesadillas filled with maitake mushrooms, grilled scallions, pistachio “meat” and avocado cream, topped with a refreshing corn salsa. These are gluten-free, dairy-free and delicious!
I’m back after an unplanned week off from the blog, but HOLY MOLY did I need it. I was definitely feeling burnt out and lacking a lot of motivation to do anything blog related, and I’d rather wait until I have something to share that I’m proud of and not just for the sake of posting. I spent the past week spending a lot of time outside in the sun, fueling my serotonin levels and focusing on more “me” time, which was seriously lacking. It’s hard to balance everything and keep some sort of mental clarity, and I notice that when I start to feel like I’m losing myself a little bit, then it’s time for a break.
I am definitely someone who has to feel grounded in particular things in order to feel happy, and if I let myself go too long without it then I become overwhelmed with anxiety and depression. I’ve been dealing with this my entire life, but I create routines to stay positive and consciously create a happy place for myself. I believe that there is a HUGE spectrum for individuals that suffer from depression, some that find it difficult to stay productive and focused, and others that still stay pretty damn on point at work, but feel like shit while doing it. I fall on the right side of that spectrum, and deal with self-sabotaging thoughts that I have to mindfully work through. It’s a lot of mental work, spiritual work, and time in nature to help me deal with it. One week of mind work and time off is just the beginning for me to find different ways to stay focused on my well-being, but it’s a really good start for me. My next step is incorporating more yoga and seed cycling (thanks, Lorene, for telling me about it). How do you take care of your mind and body? Do you have particular ways to keep your mind clear and focused?
These vegan quesadillas are Frederick’s creation, and they are damn good. Seriously, I’m pretty sure that I was singing with joy while I ate them, and adding layer after layer of corn salsa. I never thought about using raw corn in salsa before, but it adds a little sweetness in contrast to the spicy jalapeno pepper. I plan on making this salsa on a regular basis. It’s also SO simple, just throw it all in a bowl and mix it up. We added a few sliced radishes to the salsa once everything was assembled. Don’t forget the lime juice!
Frederick grilled scallions and garlic scapes on our cast iron grill on the stove, and then added chopped pieces into the quesadillas – he’s a genius. If you can’t find garlic scapes, then either omit them completely and add more scallions, or substitute with roasted garlic cloves. The same thing goes for the maitake mushrooms – you can omit them if you can’t find them where you live or if you don’t like mushrooms. You can be really creative with the ingredients and have fun! It looks like a lot of steps and ingredients, but I separated each component of the quesadillas to make it easier to follow, and it’s really just a lot of lime juice and garlic!