Vegan Spinach Dip (Raw)


4 cups of fresh lead spinach
1 cup of cubed silky tofu
1 cup vegannaise
1/4 cup chopped red onion
2 cloves garlic
2 pinches of salt
1 tsp pepper


1) In food processor combine vegannaise, red onion, and garlic together. Blend until well incorporated.

2) Add tofu, spinach, salt and pepper. Blending until well incorporated. Taste for seasoning and serve in bowl with vegetable crudites, crackers, and toasted bread.


Spicy Baby Portabella Sliders


1 package of baby Portabella mushrooms
4 tbsp olive oil
1 tbsp cayenne pepper
2 tsp kosher salt
2 tbsp thyme leaves

Pickled Red Onions

1 medium sliced red onion
1/4 cup red wine vinegar
2 tsp salt

Grilled Red Pepper

1 small red pepper, seeded
2 tbsp olive oil
1 tsp salt
1 tsp pepper

Arugula for Garnish


1) Brush red pepper with olive oil, salt and pepper. Grill over medium high heat for 4 minutes on each side. Set aside.

2) Stem mushrooms and set aside in bowl. Add oil, cayenne, salt, and thyme. Grill mushrooms over medium high heat for 6 minutes. Set aside.

3) Use small cookie cutter to cut out 10 slider buns. Brush lightly with olive oil and toast slightly.

4) To assemble add mushroom, grilled pepper, and arugula to slider.

Serve with fun toothpicks!


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