appetizer

Recipe of the Week: Baked Spinach & Artichoke Dip

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This is my twist on a traditional dip that is usually filled with fat,  ingredients. Serve this at your next party or bring to your next potluck.

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 3 cups baby spinach
  • 1 (6oz) jar of marinated artichoke hearts, roughly chopped
  • 10 sun-dried tomatoes packed in olive oil, sliced
  • 1 (14oz) can of navy beans or cannelini beans, drained and rinsed
  • 1/3 cup vegetable broth
  • salt and pepper
  • 2-3 Tbsp nutritional yeast

DIRECTIONS

1. In a medium skillet, heat the olive oil over medium high heat; add in the onion and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted. Remove from the stove and place in a bowl; set to the side.

2. In a food processor or blender process the beans with the vegetable broth until smooth.

3. To the processor add the spinach, artichoke hearts, sun-dried tomatoes, and nutritional yeast; pulse 4-5 times to combine. Season with salt and pepper to taste.

4. Place in a medium oven safe dish, cover and then you place in the refrigerator for at least 2 hours or over night to achieve the best flavor.

When ready to cook preheat oven to 400F.

1.Bake uncovered for 35-40 minutes until edges are browned and bubbly.

2. Serve with vegetable sticks, pita or crackers.

Bonus Recipe: Spicy Black Eyed Peas and Greens over at my Health Coaching Site. 

Recipe: “Sausage” Stuffed Mushrooms

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“Sausage” Stuffed Mushrooms

These mushrooms make a great appetizer for any dinner or cocktail party. You can make the stuffing ahead of time and fill mushrooms and bake before your guest arrive.  The stuffing would also be delicious in zucchini boats and stuffed squash.  You could also stuff portobello mushrooms and serve with your favorite sides as an entree.

Makes 4-6 Servings

Ingredients:

  • 16 white mushrooms
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine (you could also use sherry or vegetable broth)
  • 1 vegan Italian Sausage (I used Field Roast), minced
  • 6 scallions, minced
  • 2 garlic cloves minced
  • 2/3 cup panko bread crumbs
  • 4 tablespoons of vegan cream cheese
  • 2 tablespoons nutritional yeast
  • Salt and freshly ground black pepper

Directions

  1. Preheat the oven to 325 degrees F.
  2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
  3. Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the sausage, mushroom stems, garlic and green onions cook for 5-7 minutes, stirring occasionally.
  4. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
  5. Turn the heat off and  stir in the cream cheese until it has melted and made the sausage mixture creamy.
  6. Place in a medium bowl and stir in the nutritional yeast, salt and pepper. Cool slightly.
  7. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.
  8. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.