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!!!

IMG_5571

IMG_5549

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.

IMG_5532

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!

IMG_5536

IMG_5539
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.

IMG_5542

IMG_5540

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.

IMG_5561

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

Advertisements

Thanksgiving Series: Creamy Macaroni and Cheese

For the third and final part of our Thanksgiving series, we’re experimenting with an all-American classic: macaroni and cheese. This is a Thanksgiving staple in our house but can easily be enjoyed all year round. Nothing screams comfort food like a luscious bowl of mac and cheese. We grew up on Kraft (cringe) but lately have been venturing into more complex (and natural) recipes. Apologies to our vegan readers, but this week’s recipe includes three different cheeses and a from-scratch cheese sauce, obviously not vegan friendly. A vegan mac and cheese recipe is coming soon! Happy Thanksgiving, everyone! We are thankful to all of our readers who have been super supportive of the blog thus
far. Enjoy!

IMG_2081

 IMG_54078

IMG_2064

Click the Continue Reading link below to get started!

Continue reading

Cheesy biscuits: Two ways

IMG_1111

IMG_1109

It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits.  Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!

IMG_2209

IMG_2221

 

 Click the continue reading link below to see delectable biscuits, two ways!

Continue reading

Bacon and Brussels

Given our namesake, it is only appropriate that we share our favorite brussels recipes with you. Brussels sprouts are a staple in our house and offer rich nutritional value as well as delicious nutty flavor that both vegans and omnivores are sure to love. Jess prefers her brussels sprouts with a hint of lemon and a spicy kick, while Nikki prepares hers with every carnivore’s favorite: bacon. But even if we’re pressed for time during a busy work week, brussels sprouts can still be a quick and healthy side dish. Just drizzle the brussels with a little olive oil and salt and pop them in the oven (at 400 degrees) for 35-40 minutes. If you’re in the mood for something a little more adventurous, click the Read More link below to check out our favorite preparations of this hearty vegetable.

2226332_orig

brussels 2

IMG_5407

brussels1

Click the link below to read about our favorite ways to prepare Brussels!

Continue reading