Directions

1. First, prepare the spinach. Wrap the thawed spinach in a clean dish towel and squeeze, over the sink, until the excess water comes out. Crumble the spinach up with your hands into a bowl and set that aside for now.

2. Heat a sauté pan on medium-high heat for about a minute. Add the mushrooms and as best you can, spread them out so they aren’t overlapping. Let them sit for 1 minute to brown, and then toss them up with a spatula. They should be releasing enough water so that they don’t stick, but if they start to, add a splash of water. Sprinkle the mushrooms with a pinch of sea salt and sauté for another 2-3 minutes, until they begin to soften, but are still a bit plump. Remove from heat and set the pan aside.

3. Next make the Hemp Cheese according to the directions below, and leave it. in the saucepan.

4. Add your spinach to the saucepan with your Hemp Cheese and mix well to combine. Then, add the mushrooms to your Hemp Cheese and spinach and mixture and stir to combine. Remove from the heat.

5. Heat a large skillet over medium-high heat.

6. Spread a generous portion of the Hemp Cheese, spinach and mushroom mixture onto a tortilla, leaving about a ½ inch around the rim, and then top it with a second tortilla. Carefully place the quesadilla in the hot skillet and cook until it is slightly crisp and golden brown, about 2 minutes. Flip carefully and toast the other side for about 2 minutes. You may have to poke the mushrooms back in if they try to escape!

7. Repeat for your remaining quesadillas.

8. Let the quesadillas cool for about a minute to give the cheese a chance to set, then carefully slice into quarters and enjoy!

Top with our Guacamole or our Cashew Sour Cream!

Store any leftover Hemp Cheese mixture in the fridge for up to 3 days.

We like Ezekiel Sprouted Grain Tortillas for these. Look for burrito size. The bigger, the better.

This recipe was inspired by a recipe from Carrots and Flowers.