he tough stems of the spinach (not completely necessary but a
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.
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.
revent bubbling.
Meanwhile, place spinach and Swiss chard in a
icotta cheese.
Cook frozen spinach according to package directions. Add
Wash your spinach, tomato and herbs.
Make dressing: oil, vinegar, salt, pepper, 1 teaspoon mustard (you may add more if you like it or skip it completely), parsley.
Add half your dressing to the spinach and toss.
Cut up your tomatoes in half and then slices and add them to the spinach without the excess juice. Toss.
Add more dressing and make to your preference.
Enjoy!
arsley, and top with some vegan parmesan (recipe #413778). ENJOY!
Preheat the oven to 350 degrees F (175 degrees C).
Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
Sprinkle the top of the dip with Parmesan-style cheese.
reamier.
Pile on the spinach leaves, tomato slices and sprouts
Cook spinach until just soft.
Cook onion and garlic until golden, and add veggie and heat through.
In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture.
Combine well.
Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.
Allow to sit for 5 minutes before cutting.
z.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
Preheat oven to 350\u00b0F.
Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
Combine all ingredients.
Taste and add extra seasonings and nutritional yeast, as needed.
Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
Serve warm with bread or tortilla chips. Enjoy!
br>Run 1/2 cup spinach through a juicer according to
Heat oil in large saucepan.
Saute onion and garlic for 2-3 minutes.
Add vegetable stock and water.
Add leeks and potato.
Season with salt, pepper, and basil.
Bring to boil then reduce heat, cover, and simmer for 20 minutes.
Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
Return to saucepan and add Earth Balance, sour cream, and milk.
Heat through.
Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
microwave-proof dish, add spinach and 2 tablespoons of water
ggs.
Then, put the spinach with a tablespoon of water
Thaw spinach and squeeze out water. Mix other ingredients together, then add spinach. Recipe can be doubled. Serve with favorite bread or crackers.
ot a vegan, I have made another variation of this recipe, here
ofu Ricotta (see also my recipe #279343):
In a large