Page 18 - Inspire Health May/June 2016
P. 18
Artichoke
Spinach Dip
Recipe by Dreena Burton
This dip is exceptionally creamy and flavorful, and yet it
contains no vegan cheese substitutes or oil. It will be a
hit at any party! Makes 3½ cups
Ingredients 2. In a blender, add Zucchini
• ¾ cup raw cashews, cashews, garlic, sea
salt, mustard, black
unsoaked pepper, milk and
• 12 medium‑large lemon juice (use the
full 3 tablespoons for
cloves garlic, sliced or tanginess). Blend until
quartered, to taste very smooth. (If using a
• ¾ tsp. sea salt high‑powered blender,
• ½ tsp dry, ground mustard this will only take about
• Freshly ground black a minute. If using a
pepper to taste standard blender, blend
• ¾ cup unsweetened, until very smooth.)
nondairy milk
• 2½‑3 Tbsp. freshly 3. Add the artichokes and
squeezed lemon juice spinach and just pulse
• 2 cups frozen artichoke through; do not fully
hearts, partially thawed blend, in order to keep
(help for pulsing in some chunky texture!
blender) Transfer to an ovenproof
• 2 loosely packed cups baking dish (a loaf pan
fresh spinach leaves or similar size), and bake
for 17‑20 minutes, until
Directions lightly golden on top.
1. Preheat oven to
425 degrees F.
Gratin Recipe by Maya Sozer
Serves 3 · Prep Time: 10 minutes
Cook Time: 30 minutes · Total Time: 40 minutes
Ingredients Directions
• 6 medium zucchinis, 1. Put all ingredients
thinly sliced in a blender, except
• 1 cup water zucchinis and toppings,
• ¾ cup raw cashews, and blend until smooth.
2. In a bowl, soak the
soaked overnight, zucchini slices in the
drained and rinsed batter for a few minutes.
• 2 Tbsp. nutritional yeast 3. Tile the zucchinis in a
• 1 Tbsp. lemon juice baking pan or cast iron
• 1 tsp. garlic powder pan skillet. Pour the
• ½ tsp. onion powder remaining batter over
• ¼ tsp. black pepper the zucchinis.
• Salt, as needed 4. Bake for 30 minutes in
an oven preheated to
Optional toppings 400 degrees F.
• 1 Tbsp. sesame seeds 5. Add toppings and enjoy.
• 1 tsp. thyme
Spinach Dip
Recipe by Dreena Burton
This dip is exceptionally creamy and flavorful, and yet it
contains no vegan cheese substitutes or oil. It will be a
hit at any party! Makes 3½ cups
Ingredients 2. In a blender, add Zucchini
• ¾ cup raw cashews, cashews, garlic, sea
salt, mustard, black
unsoaked pepper, milk and
• 12 medium‑large lemon juice (use the
full 3 tablespoons for
cloves garlic, sliced or tanginess). Blend until
quartered, to taste very smooth. (If using a
• ¾ tsp. sea salt high‑powered blender,
• ½ tsp dry, ground mustard this will only take about
• Freshly ground black a minute. If using a
pepper to taste standard blender, blend
• ¾ cup unsweetened, until very smooth.)
nondairy milk
• 2½‑3 Tbsp. freshly 3. Add the artichokes and
squeezed lemon juice spinach and just pulse
• 2 cups frozen artichoke through; do not fully
hearts, partially thawed blend, in order to keep
(help for pulsing in some chunky texture!
blender) Transfer to an ovenproof
• 2 loosely packed cups baking dish (a loaf pan
fresh spinach leaves or similar size), and bake
for 17‑20 minutes, until
Directions lightly golden on top.
1. Preheat oven to
425 degrees F.
Gratin Recipe by Maya Sozer
Serves 3 · Prep Time: 10 minutes
Cook Time: 30 minutes · Total Time: 40 minutes
Ingredients Directions
• 6 medium zucchinis, 1. Put all ingredients
thinly sliced in a blender, except
• 1 cup water zucchinis and toppings,
• ¾ cup raw cashews, and blend until smooth.
2. In a bowl, soak the
soaked overnight, zucchini slices in the
drained and rinsed batter for a few minutes.
• 2 Tbsp. nutritional yeast 3. Tile the zucchinis in a
• 1 Tbsp. lemon juice baking pan or cast iron
• 1 tsp. garlic powder pan skillet. Pour the
• ½ tsp. onion powder remaining batter over
• ¼ tsp. black pepper the zucchinis.
• Salt, as needed 4. Bake for 30 minutes in
an oven preheated to
Optional toppings 400 degrees F.
• 1 Tbsp. sesame seeds 5. Add toppings and enjoy.
• 1 tsp. thyme
