Knorr Spinach dip revised...

I know - I hardly ever post - but I wanted to share this one. I made the Knorr Spinach Dip for a family function - just using the recipe on the package as is..... Dip was a hit! Downside - 1 c mayo and 2 c sour cream. Revised as:

10oz frozen spinach - thawed and SQUEEZED DRY
1 c vegan 'mayo' - I used the recipe here and used the entire batch. I mixed it in warm....
2 RIPE avocados
1 pkg Korr Vegetable recipe mix

MASH avocados. Mix all ingredients and chill.

Thats it. Simple and tasty. Non-vegan friends will enjoy it too . . . I considered using cashew cream in place of the sour cream - but I had ripe avocado on hand I wanted to use.... I actually hid this from the kids so they would not eat it all :)

Spinach Pie

Just a quick use for the cashew ricotta - which is a HUGE hit here - use it to make a spinach PIE!!!

- cashew ricotta (see recipe )
- 1 10 oz pkg frozen spinach (I admit, I used more....)
- 1 medium onion - finely diced
- 2 cloves garlic mashed
- pie crust (make your own - or cheat and buy one)
- salt and pepper to taste

1. Thaw and press the spinach. You really want to get as much liquid out as you can...
2. Combine spinach, cashew ricotta, onion and garlic in a bowl. Mix well.
3. Salt and pepper to taste. Upside of vegan cooking - you can taste the mixture ;)
4. Fill pie crust. Using a top crust depends on your preference - I prefer to have a top crust...
5. Bake at 425 for 25 minutes - or until crust is a delicious golden brown.

I use this both as a mail dish - and to add to 'leftover night'. This week we have leftover vegan loaf - but not enough to really make a meal for 6 people..... so, prepared a spinach pie - and served with a side of reagan loaf and a salad.... everyone was happy - and there were leftovers for my lunch :)

'Cream' of Carrot Soup

SO - when I bought my GIANT bag of carrots at the wholesale club..... I should have done a better kitchen inventory - because I found I already HAD a bag of carrot. Since we are not cooked-carrot-eating-folks.... I went on a quest for WHAT to do with all the carrots..... here's what I found - my altered version:

• 12 carrots - peeled and sliced
• 2 medium onions diced
• 1 potato (with skin) diced
• 2 T vegan butter
• 4 c veggie broth
• 1 can LIGHT coconut milk
• 1/8 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp fresh, chopped rosemary (or 1/2 tsp dried)
• salt and pepper to taste....

1. Melt butter in a soup pot over medium heat. Add onions and cook until soft.

2. Add carrots and potatoes. Cover in veggie broth and cook until veggies are soft (20-30 minutes depending on how small they are sliced)

3. Add remaining ingredients.

4. Puree using either an immersion blender or in small batches in a blender.

I served this soup with croutons and a side of whole wheat rosemary and olive pile bread. Totally YUM. Enjoy!

Cashew Ricotta

4 oz RAW cashews
1/4 c lemon juice
2 T olive oil
3 cloves garlic
1 lb firm tofu drained 
1/3 c nutritional yeast
2 tsp dried basil 
2 tsp salt
1/4 tsp black pepper


1. Process cashews, lemon juice, oil and garlic until creamy. Scrape bowl often.


2. Crumble 1/4 tofu and process.


3. Repeat until all tofu is blended into nut mixture.


4. Add spices and mix well.

Lasagna

Made this for dinner last night. Got a 'thumbs up' from the ENTIRE family..... so, had to share....


- Marinara sauce of your choice (jarred, fresh - whatever) - about 4 cups
- Cashew ricotta (recipe posted on blog)
- 1 lb lasagna noodles 
- soy mozzarella cheese - about 2 c shredded
- parm replacement of your choice (there are dairy free varieties, some folks use nutritional yeast.... I used 1/4 c almond slivers, 1 T toasted sesame seeds, 1/4 tsp salt and 1/4 tsp lemon zest - processed together... pretty yum...)
- 2 c frozen spinach - defrosted and pressed to removed excess liquid (a tofu press is amazing for the job!!)


Preheat oven to 375'


1. Pour about 1/2 c of marinara into the bottom of a 9x13 lasagna pan.


2. Cover with 5-6 noodles.


3. Layer 1/2 of the cashew ricotta, 1 c of spinach, a layer of shredded soy cheese - and a thin layer of your fav parm replacement.


4. Cover with about 1/3 of the remaining sauce.


5. Repeat steps 2-4.


6. Top with remaining noodles. Cover with remaining sauce. Sprinkle remaining mozzarella cheese and a layer of parm replacement. 


7. Cover TIGHTLY with foil. Bake for 30 minutes. Uncover and bake another 15 minutes. Allow to cool about 15 minutes before serving.

Whipped Cream

SUPER SUPER easy! 


First, take a can of 'full fat' (not light) coconut milk and put it in the fridge over night. Open and removed the SUPER thick coconut cream from the top of the can. (The leftover water can be saved for a drink... or to make a smoothie....)
Whip the cream with a dash of cinnamon, 1 T of agave nectar and 1/4 tsp vanilla....


THAT'S IT. A dairy free whipped topping that is super yum. Any leftovers do need to be stored in the fridge..... if you have any.


Enjoy

PUMPKIN ICE CREAM!!!

YES!!! Pumpkin ice cream. This was a recipe that we are using as a filling for fall ice cream sandwiches...  For this recipe - you do need an ice cream maker - but I am assuming you could go with the coffee can or plastic bag project with the kids, too .. . . . .

1 can coconut milk (I used light - and it came out just fine)
3/4 c pumpkin puree 
1/4 c pure maple syrup 
1/4 c agave nectar
2 tsp pumpkin pie spice


1 . Mix ingredients in a bowl until well combined
2. Follow directions for your ice cream maker....


As I said - this is part of a larger project to make some ice cream sandwiches.... unfortunately, we 'sampled' a tad too much and will have to make a fresh batch the complete our project ;)