It’s All Plants So Eat Up! Yummy and Vegan.
I made this the other night when I hosted about 10 women for a Beautycounter party. It was a hit. I had never made it before but I WILL make it again! Super good and good for you! 😀
1. Add the tofu, soaked cashews, nutritional yeast, vinegar and salt to a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a TINY bit of water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
2. Wash 3 cups of fresh spinach, then par-boil for about 2 mins. Drain and SQUEEZE out all the water. Chop. Should end up with about a full cup.
3. Add the oil, onions and garlic to a cast iron skillet and sauté over medium heat until the onions are a caramel brown color. Add the chopped water chestnuts, spinach and artichokes, sauté, to heat through.
4. Turn off heat and add the tofu/cashew puree. Stir well and smooth out in cast iron pan. Add Breadcrumbs. Slide cast iron skillet into the oven and bake at 350 for about 15 minutes or until slightly brown on top.
5. Remove from oven. Lightly drizzle with EVO (optional) and sprinkle with paprika.
6. Serve with crusty bread, crackers or veggies.
*ENOY it’s ALL GOOD!!
This is easy peasy vegetarian recipe!
1 T – EVO
2 fresh garlic cloves, pressed
1 small sweet onion finely chopped (about 1/3 cup)
1 – 32 oz. box organic vegetable stock
1 – 14.5oz can of Italian style stewed tomatoes (Costco has these at a good price)
1 t. dried oregano or 1 Tablespoon fresh
8 oz. pkg of Barilla Three Cheese Tortellini
2 handfuls of fresh spinach, washed and stemmed
1/4 cup Parmesan cheese
water if needed
Saute’ garlic and onion in EVO in your soup pot until onion is tender. Then, add box of chicken stock, can of tomatoes and oregano to the pot. Stir, cover and heat to a simmer. Add tortellini to simmering pot, cover and cook about 10 mins or until Tortellini is tender. At this time you may want to add a cup or so of water, if the Tortellini absorbed too much of the liquid. Add spinach and Parmesan cheese, gently stir. Let simmer about 2 minutes more, until spinach is wilted, (don’t over cook the spinach). Serve in a pretty bowl with cracked pepper and a little more Parm on top if you’d like! Great with a side salad and warm crusty bread!
(Other items I’ve added to the soup before are: 1 chopped yellow zucchini, chopped jalapeño peppers sautéed in with the garlic and onion. Chopped fresh tomatoes and basil from my garden.)