Super Snacks: Vegan Spinach Artichoke Dip

The Superbowl is tomorrow-we’re getting hungry and excited planning our snack menus! So far this week we’ve shared Nachos two ways & Jalapeño Poppers two ways. To conclude snack week we’re sharing another classic favorite, Spinach Artichoke Dip. Jess has veganized the recipe into a creamy, salty, savory fan favorite dip. Plus it’s a little healthier than the traditional version, and Paleo too! I served most of the dip in little ramekins, but then I had a brilliant idea and rolled the remainder of the dip inside of Pillsbury crescent rolls. Little pockets of breaded, creamy dip-yum!!!

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Spinach Artichoke Dip

(VEGAN)

Ingredients:

  • 1 14 oz can artichoke hearts, drained and chopped
  • 2 cups fresh spinach, measured and then sliced in thin strips
  • 1/4 yellow onion, thinly sliced or diced
  • 3 cloves garlic, chopped
  • sprinkle of salt, black pepper and red pepper flakes, seasoned to taste
  • 1 1/4 cups raw cashews, soaked overnight
  • 1 cup hot almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons and 1/2 teaspoon tapioca starch/tapioca flour
  • 1 teaspoon olive oil
  • 2 teaspoons salt
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons paprika
  • Crescent roll dough (optional)
  • Bread, sliced veggies or crackers for serving

Preheat oven to 350. In a medium mixing bowl, mix together artichoke hearts, spinach, onion, garlic and generous sprinkling of salt, pepper and red pepper flakes. Toss to combine and set aside.

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In a food processor, blend together remaining ingredients for about 1 minute or until smooth.

Pour the mixture into a small pot or saucepan and heat over medium heat, stirring occasionally. When the sauce begins to thicken, stir continuously, turn down the heat a tad, and continue for about 2 minutes. Tapioca starch does amazing things to make sauces stretchy and thick!

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Pour the sauce over the veggie mixture and stir well. Add any spices you feel are lacking and pour into a baking dish, divide into ramekins, or roll into Pillsbury crescent rolls. For the crescent rolls, I laid a piece of dough out flat, spooned a small amount of dip at the base of the triangle and then rolled it forward as you normally would with a roll.

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The bake time will vary according to your dish, the crescent rolls take about 15 minutes to bake, while the ramekins took about 40. Keep your eye on the oven, you want the dip to get nice and golden on top. Serve warm with bread, crackers, sliced carrots or bell peppers.

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If you’re looking for more snack ideas try our popcorn, potato skins, or brussels sprouts!

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Overnight Oats

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As we delve into the busy fall season, I am always searching for easy breakfasts that require little-to-no prep. These overnight oats could not get any easier! They basically make themselves while you are resting away. Also, I found this great Super Seed Blend at Trader Joe’s that is totally optional but makes for added nutrition and deliciousness with cranberries, coconut chips, chia seed, buckwheat, and hemp seed. You can add whatever you’d like to your oats when they’re done, including cinnamon, honey, nuts, dried and fresh fruit, almond butter- the options are endless. I used steel-cut oats for this recipe, but you can use traditional rolled oats instead, just cut back on the amount of almond milk you add.

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OVERNIGHT OATS (VEGAN)

Ingredients:

  • 1 2/3 cup steel-cut oats
  • 4 cups almond milk
  • 1/4 cup Trader Joe’s Super Seed Blend (optional, can also use plain chia seeds)
  • 1 large Tupperware/food storage container, with lid
  • fresh fruit for topping

Directions:

  1. Mix the oats and almond milk together in a large bowl. Transfer to a large food storage container.
  2. Sprinkle Super Seed Blend on top of the oat and milk mixture. Seal container with lid.
  3. Refrigerate oats overnight.
  4. When ready to eat, warm up oats in the microwave and top with fresh fruit or any other desired toppings.

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Almond Pulp Granola

Earlier this week we made easy, creamy almond milk, which left us with some almond pulp, perfect for making gluten-free, paleo granola.  Granola is definitely one of my guilty pleasures, and this version is one of my favorites, as it feels much less like a guilty pleasure and more like a healthy breakfast food. Feel free to get creative with this recipe, adding and substituting your favorite granola ingredients!

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Almond Pulp Granola

(VEGAN)

Ingredients:

  • Almond pulp from a batch of almond milk
  • 2 tablespoons melted cooconut oil
  • 1 tablespoon agave or maple syrup
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon

Preheat oven to 350. Line a baking sheet with parchment paper and spread the almond pulp evenly over the sheet.

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Bake at 350 for about 15-20 minutes, until the pulp begins to turn golden.

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Remove from the oven and pour the pulp into a mixing bowl. Add all other ingredients and mix well.

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Pour the granola back onto the sheet and bake for another 15-20 minutes, until brown. Enjoy with your almond milk, over yogurt, or gift it with a jar of almond milk!

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Meatless Mondays: Kale Caesar Salad

All hail kale! That’s pretty much my motto in life, and after you try this savory, filling take on caesar salad, I’m sure you’ll feel the same way. It is our third installment of Meatless Mondays this week, following Hearts of Palm Tacos and Fried Rice Two Ways. Kale is a very trendy food without a doubt, but it is delicious, packed with vitamins, and very versatile. This salad is vegan, and much healthier than traditional caesar salad, while still maintaining that creamy caesar taste. Make your Monday simple; let’s get started!

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Ingredients: 

  • 1 bunch of dino or tuscan kale
  • juice from 1/2 lemon
  • 4 tablespoons olive oil
  • 2 tablespoons brown mustard
  • 3-4 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • sprinkle of pepper

Wash your kale well and trim the stems off. Chop into bite sized pieces and throw in a mixing bowl. Chop your garlic and halve your lemon.

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This is the most important step! Pour about 1 tablespoon of olive oil onto your (clean) hand and sprinkle salt on top. Rub your hands together and massage the kale. This removes that bitter taste from raw kale.

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In a small bowl, mix together your olive oil, mustard, lemon juice, garlic, salt, onion powder, and pepper vigorously until well combined. Pour on top of the kale and toss well. I opted to add hearts of palm into my salad. Is it weird to say hearts of palm is my favorite food?

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There you have it! Incredibly quick Meatless Monday dish. I served mine with buttery herb pasta.

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