This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids!
- 2 (14oz) cans artichoke hearts (in water), chopped
- 16 oz frozen spinach
- 1 cup raw cashews
- ~ 1/3 cup water
- juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
- 1 Tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp sea salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- smoked paprika, to top (optional)
- Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
- Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency.
- Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
- Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
- You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good!
Original recipe from iknowsquat.com
Here are two hummus recipes, the first one is our absolute favorite!
I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.
2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper
1. Drain beans and reserve the liquid when you do so OR use cooked beans.
2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!
Sweet Potato Hummus
You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!
1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid
Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.
I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.
Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!
Leftover Oatmeal Breakfast Cookies
½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.
Bake for 20 minutes at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.
I had a few ladies from my Crossfit gym over last night and we had a blast! Most of them follow the Paleo Diet so I tried to find a recipe that would please everyone’s dietary needs. This pie looked really good so I decided to try it and I’m glad I did because it was delicious! Very rich but delish! Who would’ve thought to use avocados in a pie?!
This recipe uses a ton of limes so prepare yourself, I got quite a workout zesting them all!
Original recipe from Health Damy.
- 2 Cups Raw Cashews
- 1 Cup Unsweetened Shredded Coconut (a little extra to top it before serving too, if you wish)
- 1/2 Cup Pitted Dates
- 2 Tsp Vanilla Extract
- 2 Tbsp Lime Zest
- 3 Tbsp Lime Juice
- Dash of Salt
- 4 Packets of Stevia
- 2 Tbsp Agave (You can use maple syrup)
- 4 Large Ripe Avocados (Pealed and Pitted)
- 1/2 Cup Lime Juice
- 1/3 Cup Lime Zest (You’ll need 8-10 limes for this entire recipe)
- 1/4 Cup Agave (or maple syrup)
- 2 Tsp Vanilla Extract
- Dash of Salt
- 8 Packets of Stevia
- Place the crust ingredients in your food processor and blend until dough-like.
- Spray your 8 inch spring form pan with non-stick cooking spray – I’m sure any pan would work, really.
- Using your hands press the dough evenly into the pan.
- Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
- Pour mousse over-top of crust.
- Chill in your refrigerator or freezer (depending on your desired texture) for at least 3 hours.
- Cut and serve immediately.
I’ve been trying to make a new hummus flavor each week since we eat so much of it, the plain version gets a little old after awhile. I wanted to try a pizza flavored hummus since we loved the Sun-Dried Tomato & Basil “Cheese” so much. This turned out pretty good! I may use sun-dried tomatoes next time, just to see how that turns out.
* 2 cups garbanzo beans – I used cooked beans but I think you could use about 2 cans worth, drained and rinsed
* 1/2 cup tomato sauce
* 2-3 cloves garlic
* 2 T bean liquid – I use this instead of using oil. Try water instead if you don’t have bean liquid leftover from cooking or canned
* 4-6 Tbsp nutritional yeast
* 1 1/2 – 2 tsp dried oregano
* 1 tsp dried basil
* 1/8 – 1/4 cup fresh basil – I used a little under 1/4 but just add to your liking
* pinch of salt
- Blend all ingredients in food processor until smooth, taste and adjust seasonings to your liking.
- Delicious Oil-Free Hummus (kidtestedfirefighterapproved.com)
Ever since we watched the movie Planeat, I’ve been on a quest for a good oil-free hummus! I’ve been making these Kale Sandwiches from that movie about every other day, they’re so good! (Terrible picture, sorry! I was too busy eating the hummus to take a good pic!)
If you haven’t already read, we are trying to eliminate all added oils from our diet in an effort to “kick it up a notch” in the health department. I’ve been working with a fabulous plant-based registered dietician, her name is Elisa Rodriguez, RD, LDN and she’s available for online consultations through her website EatUrVeggies.com. So if you’re looking to get your health on track I HIGHLY recommend her!
I used up about 6 cups of chickpeas trying to create a tasty oil-free hummus recipe, this one was a hit!
Oil-Free Roasted Red Pepper Hummus
* 2 cups dried chickpeas, soaked overnight and cooked in pressure cooker (You could use about 3 cans chickpeas, drained and rinsed)
* Juice of 3 lemons, zest of 1 (Hey, I like lemon!)
* 2 roasted red peppers – I used roasted red peppers from a jar (COSTCO) and they were HUGE so maybe use a few more if they are small
* 2 pinches of sumac – great touch but if you don’t have any don’t worry
* 1/2 – 1 tsp salt, to taste
* 1/3-1/2 cup bean cooking liquid (Save from pressure cooking beans) OR use canned bean liquid OR water
* Handful of parsley, to taste
Blend in food processor until smooth and enjoy on sandwiches, pita chips, veggies and whatever else you like!
It’s crazy how much this tastes like goat cheese! I’m always amazed at how you can make “cheese” out of cashews and sauerkraut… sounds gross but it’s really good! You can use this cheeze on anything – pizza, salads, sandwiches, etc. I added this to my BBQ Tempeh Wrap with Goaty Cheeze today and it was awesome!
This recipe is from… again, Melomeals: Vegan For $3.33 A Day.
- 1 c cashews or almonds
- 1 c sauerkraut
- 2 T miso
- 2 t Dijon
- 1 t Umeboshi vinegar or apple cider vinegar
- Pinch salt (optional)
- Blend very well in either a high power blender or food processor
- If you have a yogurt maker, culture overnight
- If you don’t have a yogurt maker, let sit covered for 2 days – ON THE COUNTER! You can put it in the fridge if you are worried but I didn’t and it came out great!
- Goaty Cashew Cheeze (kidtestedfirefighterapproved.com)
- BBQ Tempeh Wrap with Goaty Cheeze (kidtestedfirefighterapproved.com)
- AMAZING BBQ Tempeh, Broccoli & Goaty Cheeze Pizza (kidtestedfirefighterapproved.com)
- Thai “Chik-n” Broccoli Orange Pizza with Goaty Cheeze (kidtestedfirefighterapproved.com)
- Lentil Quinoa Stew with Red Chard (kidtestedfirefighterapproved.com)