Appetizers
Sweet Potato Fries
Ingredients:
Cut the sweet potatoes into rectangle fries
Put in a large bowl and drizzle Oil and Vanilla
Add Seasoning (can add some seasonings after fries are cooked as well)
Cook in oven at 400 degrees for 30 min (you will want to flip them have way through)
Ingredients:
- Organic Sweet Potatoes (about 5)
- Toss in Olive or Avocado Oil (enough to cover sweet potatoes)
- 2 tsp of Vanilla (optional)
- Sprinkle Sea Salt
- Sprinkle Nutmeg
- Sprinkle Ground Cloves
- Optional seasoning - garlic powder, paprika, cumin, chipotle powder
Cut the sweet potatoes into rectangle fries
Put in a large bowl and drizzle Oil and Vanilla
Add Seasoning (can add some seasonings after fries are cooked as well)
Cook in oven at 400 degrees for 30 min (you will want to flip them have way through)
Parsnip Fries
Ingredients:
Cut the parsnips into rectangle fries
Put in a large bowl and drizzle Oil on them
Add Garlic and rosemary
Cook in oven at 375 degrees for 15-25 min or until golden brown (you will want to flip them have way through)
Ingredients:
- About 4 Parsnips (can be peeled)
- Olive or Coconut Oil
- Garlic Powder or 1-2 minced garlic cloves
- Rosemary (fresh or dried)
Cut the parsnips into rectangle fries
Put in a large bowl and drizzle Oil on them
Add Garlic and rosemary
Cook in oven at 375 degrees for 15-25 min or until golden brown (you will want to flip them have way through)
VEGAN SPINACH ARTICHOKE DIP
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: Serves 10
INGREDIENTS
INSTRUCTIONS
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: Serves 10
INGREDIENTS
- 1 ½ cups raw cashews, soaked
- 2 – 4 tablespoon nutritional yeast
- 1 ½ teaspoons garlic powder or 2 – 3 garlic cloves, minced
- 1 teaspoon sea salt, plus more as needed
- fresh cracked pepper, to taste
- juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
- 1 ½ cups unsweetened plain almond milk ( or your favorite) or water
- 10 – 14 oz. spinach, frozen or fresh (see notes)
- 1 can (14oz.) artichoke hearts in brine, drained and finely chopped
- sliced Gluten Free baguette
- pita chips
- crackers
- veggie sticks
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Soak Cashews: Soak, covered with 1 inch of very hot water for 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.
- Prep: Dice the artichoke hearts and prep the spinach.
- Cashew Cheese: Using your blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
- Assemble: In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
- Bake: Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
- Serve: Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced GF baguette, pita chips, crackers, or fresh vegetable sticks.
- Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.
- NOTE - Spinach: If using frozen, let thaw and squeeze the excess water before using. From fresh, steam the spinach first, give a rough chop, drain any excess water.
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Kale Chips
Ingredients:
Peel or cut the kale off the stem Put it in a large bowl and mix with olive oil and garlic Put on baking sheet Cook in oven at 375 degrees for 15-20 min |
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Roasted Chickpeas
Strain chickpeas and rinse them off Put chickpeas in bowl and drizzle on olive oil Sprinkle on salt and garlic (or about 1 minced garlic) There are 2 ways of making these, I prefer the first method 1. Put in pan with oil and garlic Cook slowly and turn occasionally Cook until they're golden brown 2. Put on baking sheet and cook in oven at 375 degrees for about 20 min Turn occasionally and cook until they're golden brown **Roasted Chickpeas are a perfect addition to a salad to make it a warm, protein rich meal |
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