Preheat the oven to 350 degrees F (175 degrees C).
Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
Saute the onion and garlic in oil until tender.
Add cream, salt, and nutmeg.
Add spinach and mix well.*.
Add yeast if using.
Add beadcrumbs.
Simmer around 5 minutes.
Add pepper, stir and serve!
*I defrost the spinach at least partially in the microwave first.
he tough stems of the spinach (not completely necessary but a
minute.
Add the spinach and cook, stirring frequently, for
br>In a saucepan, combine spinach with heavy cream and season
br>For the cream cheese spinach layer combine all ingredients in
ofu and vegan cream cheese.
Add well-drained spinach to saute
an once again, saute the spinach until heated through. Once finished
o.
Next add the vegan cream cheese to the bean
f you are not a vegan, I have made another variation
nd the vegan chicken seasoning. If you are using fresh spinach, cook
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
Preheat the oven to 350°F.
Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.
rocessor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to
revent bubbling.
Meanwhile, place spinach and Swiss chard in a
Combine all except spinach in pan.
Bring to a simmer.
Add spinach in batches and cook until just wilted.
Drain
Serve.
If you have left overs use the spinach for other recipes.
Prepare Vegan ricotta: In a food processor
inutes.
Add the chopped spinach and stir to incorporate evenly
Vegan: use water or broth or
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.