Healthy Whole Wheat Pumpkin Muffins

Makes: 14

Total Time: 45 minutes

Ingredients

2 1/3 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 cup melted coconut oil, use refined if you don’t want any coconut taste 3/4 cup coconut sugar 2 large eggs 1/4 cup pure maple syrup 1 teaspoon vanilla extract 1 (15 oz) can pure pumpkin puree, not pumpkin pie filling Instructions

Pre-heat oven to 350 degrees F and line a muffin tin with liners. In a medium sized bowl, mix together the flour, baking powder, baking soda, salt and spices. In a large bowl, add the coconut oil and coconut sugar and mix until combined. Next, add the eggs one by one and mix. Add the maple syrup and vanilla and mix again. In two parts, add the dry mixture to the wet mixture and mix well. Next add the pumpkin puree and mix again. Use a 1/4 cup scoop to scoop the batter into the muffin tin. Bake muffins until an inserted toothpick comes out clean, 20-25 minutes. Let muffins cool in the muffin tin for about 5 minutes and then transfer to a wire rack. Recipe makes about 14 muffins.

https://www.shelikesfood.com/healthy-whole-wheat-pumpkin-muffins/

Roasted Sweet Potato and Chickpea Meal Prep Bowls

Makes: 4 servings Total Time: 50 minutes Ingredients 3/4 cups dry quinoa 3 cups diced sweet potatoes 3 cups brussels sprouts, sliced in half, or in quarters if they’re really big (about 1.5 lbs) 1 (15 oz) can chickpeas, rinsed and drained (or 1 1/2 cups) 1 tablespoon oil of your choice 1/2 teaspoon salt 1/4 teaspoon black pepper Lemon Tahini Dressing: 1/2 cup tahini Juice of 1 large lemon 1/4 teaspoon salt 3–6 tablespoons warm water, depending on how thick you want the dressing Directions

Cook quinoa according to package directions. Let cool and then fluff with a fork. Divide quinoa equally into meal prep containers. Pre-heat oven to 400 degrees F. On a large sheet pan toss together sweet potatoes, Brussels sprouts, chickpeas, olive oil and salt and pepper. Roast veggies until work tender, 40-50 mins. Remove from oven and divide equally into meal prep containers. Add all dressing ingredients to a jar and whisk until combined. Portion out dressing into 4 equal portions or just drizzle desired amount of dressing onto each bowl before enjoying.

https://www.shelikesfood.com/roasted-sweet-potato-chickpea-meal-prep-bowls/

Avocado Pesto Zucchini Noodles

Makes: 4 servings Total Time: 20 minutes

Ingredients

4 ounces whole wheat spaghetti noodles 2 medium sized zucchinis, spiralized 2 cups sliced cherry tomatoes 1 cup Avocado Pesto Salt and pepper, to taste Directions

Bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta and rinse with cold water. Add pasta back to the pot along with the zucchini noodles and cherry tomatoes. Add in the avocado pesto and mix until everything is combined. Season with salt and pepper to taste and enjoy immediately.

https://www.shelikesfood.com/pesto-zucchini-noodles/

Healthy Carrot Cake Breakfast Cookies

Makes: 12 Total Time: 35 Ingredients 2 1/2 cups old fashioned oats, gluten free certified if necessary 3/4 cups flour, gluten free or all-purpose* 1/4 cup coconut sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/8 teaspoon salt 1/2 cup + 2 tablespoon non-dairy milk (I like to use almond) 1/4 cup pure maple syrup 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes) 1 teaspoon vanilla extract 1 cup grated carrot 1/2 cup shredded coconut, unsweetened 1/2 cup shredded pineapple, make sure to squeeze out all the liquid if using canned pineapple Instructions

Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper or a non-stick mat. Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined. Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies about 20 minutes, until firm and cooked through. Let cool on a wire rack before eating

https://www.shelikesfood.com/healthy-carrot-cake-breakfast-cookies/

Ultimate Veggie Sandwich with Smokey Tofu & Lemon Basil Mayo

Makes: 1 serving Total Time: 20 minutes Ingredients S M O K E Y T O F U

1 package of extra firm tofu smoked paprika garlic powder black pepper and salt B A S I L L E M O N M A Y O : 1/2 cup veganaise or mayonnaise 1 1/2 tablespoons chopped basil 1 small clove garlic, minced 1/2 teaspoon lemon zest juice from 1/2 a lemon small pinch of salt

S A N D W I C H I N G R E D I E N T S : Sliced sandwich bread, gluten free or regular spinach sliced cucumbers sliced tomatoes sliced avocado alfalfa spouts sliced red onion whole grain mustard Instructions In a small bowl, mix all of the basil lemon mayo ingredients together. Set aside. Drain the water from the tofu and pat it dry. Thinly slice the tofu into long strips, about 1/4 an inch thick. Place tofu slices on a plate or cutting board and season each side with smoked paprika, garlic powder, black pepper, and salt. Just eyeball it. Heat a large pan over medium heat and coat the bottom with olive oil. Place tofu slices in the hot pan and cook for about 10 minutes, flipping once, until tofu is cooked through and starting to get crispy on the outside. Depending on how many tofu slices you are cooking, you may need to cook in batches. To assemble the sandwich, spread one slice of bread with basil mayo and spread the other slice of bread with the whole grain mustard. Layer the tofu and veggies in whatever order you desire. https://www.shelikesfood.com/ultimate-veggie-sandwich-smokey-tofu-lemon-basil-mayo/

Clean Out the Refrigerator Vegetarian Stir Fry Recipe

Makes: 4 servings Total Time: 40 minutes

Ingredients

2 teaspoons sesame oil, or oil of choice 4 cups thinly sliced vegetables, I used carrots, peas, purple cabbage and red pepper 1 (15 oz) can chickpeas Stir Fry Sauce

Stir Fry Sauce Ingredients

1/3 cup water 1/3 cup tamari, I like to use low sodium 1/4 cup pure maple syrup 1/4 cup toasted sesame oil 1 clove garlic, finely grated 1 1/2 teaspoons finely grated ginger 1 1/2 teaspoons arrowroot starch 1 teaspoon toasted sesame seeds

Instructions

Heat a large skillet over medium heat and add sesame oil and vegetables. Cook vegetables until softened, about 10 minutes. Add the chickpeas, stir and then pour jar of stir fry sauce in. Cook until sauce has thickened and coats the back of the spatula, 3-5 minutes. Serve stir fry over rice, noodles or polenta and top with fresh herbs if desired.

https://www.shelikesfood.com/stir-fry-recipe/

Gluten Free Orange Cranberry Cinnamon Rolls

Makes: 16 Total Time: 3 hours Ingredients 2 cups unsweetened almond milk, or other favorite kind of milk 6 tablespoons unsalted non-dairy butter, or regular butter 1 (1/4 ounce) package rapid-rise instant yeast 2 tablespoons granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour F I L L I N G 1/4 cup unsalted non-dairy butter, or regular butter 1/2 cup light brown sugar 1 tablespoon + 1 teaspoon ground cinnamon 2 cups fresh cranberries

G L A Z E 1/2 cup powdered sugar 1 tablespoon orange juice 1/2 teaspoon orange zest Instructions Add the almond milk and butter to a medium sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute. Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour. The dough is much easier to roll out if it’s chilled for at least an hour. Pre-heat oven to 350 degrees Fahrenheit. Add the cranberries to a food processor and process until crumb like. Squeeze as much liquid out of the blended cranberries as you can with your hands or with a paper towel. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight. Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon sugar mixture and then with the cranberries. Use the plastic wrap to roll dough (long side) into a cinnamon roll. Cut roll into pieces that are 1 inch thick and place into a medium sized cast iron skillet or oven safe dish. Bake cinnamon rolls for about 25-30 minutes, until cooked through. While cinnamon rollls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be re-heated and eaten later as well, but best when served warm. https://www.shelikesfood.com/orange-cranberry-cinnamon-rolls-gluten-free-vegan/

No Cook Mediterranean Hummus Pizzas

Makes: 1 serving Total Time: 10 minutes Ingredients Naan bread or pita, or your favorite pre-cooked pizza crust Hummus, homemade or store-bought Cherry tomatoes, sliced in half Cucumber, diced Red pepper, diced Red onion, diced Kalamata olives, sliced Feta cheese, regular or vegan Fresh herbs for topping, I used mint 2 tablespoons olive oil 1 teaspoon red wine vinegar 1/2 teaspoon dijon mustard 1/4 teaspoon dried oregano, or Italian seasoning Salt, to taste Instructions Spread your bread or crust with a big spoonful of hummus and then top with chopped vegetables. Add the olive oil, vinegar, mustard, oregano and salt to a small bowl and whisk until combined. Drizzle the top of each pizza with a small spoonful of vinegar and sprinkle with fresh herbs. Cut pizzas into slices and enjoy! https://www.shelikesfood.com/no-cook-mediterranean-hummus-pizzas/

BBQ Cauliflower & Chickpea Veggie Burgers

Makes: 6 Total Time: 55 minutes Ingredients 1 small head cauliflower, cut into small florets 1 1/2 cups cooked quinoa 1 (15 ounce) can chickpeas, drained and rinsed 2 tablespoons bread crumbs, gluten free or regular 1 teaspoon ketchup 3 teaspoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons salt 1 1/2 teaspoons chili powder 1 1/2 teaspoons coconut sugar, or brown sugar 1 teaspoon smoked paprika – optional 1/2 teaspoon black pepper Optional toppings: Creamy Lime Slaw Directions

Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

https://www.shelikesfood.com/bbq-cauliflower-chickpea-veggie-burgers/

Sweet Potato and Brown Sugar Muffins

Makes: 18 Total Time: 45 Ingredients 2 cups Gluten Free 1:1 Baking Flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 2 large eggs 1 cup packed light brown sugar ½ cup coconut oil or vegetable oil 1 1/2 cups sweet potato puree, homemade or canned Instructions

Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium sized bowl and mix until combined. In a large bowl, add eggs, brown sugar and oil. Beat with an electric mixture for 20 seconds. Add the sweet potato and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds. Line a muffin tin with liners and use a large ice cream scoop (or a 1/4 cup) to scoop the batter into the muffin tin. Bake muffins until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.

https://www.shelikesfood.com/sweet-potato-and-brown-sugar-muffins/

Crunchy Broccoli Salad with Maple Mustard Dressing

Makes: 6 servings Total Time: 15 minutes Ingredients 4 cups chopped broccoli, I like to chop mine up really well 1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups) Heaping 1/2 cup dried cranberries, or more if you like 1/2 cup roasted sunflower seeds 1/3 cup diced red onion Salt, to taste Maple Mustard Dressing 1/3 cup olive oil 1 tablespoon pure maple syrup 1 tablespoon apple cider vinegar 1 teaspoon dijon mustard Salt and pepper, to taste Instructions Add all salad ingredients to a large bowl and mix until combined. Add all dressing ingredients to a small jar and whisk until combined. Pour over salad and mix again until combined. Season with salt, to taste, if desired. Salad can be served immediately or refrigerated for up to 4 days. https://www.shelikesfood.com/crunchy-broccoli-salad/

Curried Cauliflower & Potato Soup with Crispy Chickpeas

Makes: 8 to 10 servings Total Time: 65 minutes Ingredients

3 teaspoons olive oil 1 large shallot, diced (about 3/4 cup) 2 cloves garlic, minced 5 cups peeled and diced russet potatoes, about 3 large potatoes 1 large head of cauliflower cut into florets 1 1/2 teaspoon salt 1/4–1/2 teaspoon black pepper, depending on taste 3 teaspoons curry powder 6–7 cups vegetable stock Fresh parsley leaves for garnish, if desired C R I S P Y C H I C K P E A S 1 (15) ounce can chickpeas, rinsed and drained 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon curry powder 1 pinch black pepper Instructions

Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes. While soup is cooking pre-heat the oven to 400 degrees Fahrenheit. Dry the chickpeas with a paper towel and place them onto a large sheet pan. Toss with spices and cook for 25-30 minutes. Set aside until soup is finished. Once soup is finished cooking let it cool and then blend until creamy. You can either blend in batches in a food processor or blender or use immersion blender. Heat soup before serving. Top each bowl of soup with 1 tablespoon chickpeas and a few parsley leaves, if desired.

https://www.shelikesfood.com/curried-cauliflower-potato-soup-with-crispy-chickpeas/

Gingerbread Baked Oatmeal Cups with Chocolate Chips

Makes: 12 servings Total Time: 30 minutes Ingredients 4 cups old fashioned oats, gluten free certified if necessary 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon baking powder ½ teaspoon salt 2⅓ cup unsweetened almond milk ¼ cup coconut sugar or brown sugar 2 teaspoons vanilla extract 2 tablespoons molasses 1/3 cup chocolate chips, I like to use mini dairy free chocolate chips Instructions

Pre-heat oven to 375 degrees F. Add the dry ingredients to a large bowl and mix well until everything is combined. Next, add the wet ingredients and mix again. Stir in the chocolate chips. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. Bake oatmeal cups for 20 minutes, or until cooked through

https://www.shelikesfood.com/gingerbread-baked-oatmeal-cups-chocolate-chips/

Baked Enchilada Style Veggie Burritos

Makes: 6 servings Total Time: 45 minutes Ingredients 1 teaspoon olive oil 1/2 diced onion 1 large red pepper, diced 1 medium sized zucchini, diced 1 cup packed chopped kale 1 teaspoon paprika 1 teaspoon cumin 3/4 teaspoon granulated garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 6 large tortillas 1 cups refried beans 1 cups grated cheese, divided 2 cups enchilada sauce Instructions Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil, onion, red pepper, zucchini, salt, pepper and spices. Cook for 7 minutes and then add kale and cook for another 2 minutes. Pour 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish. Spread 1/4 cup refried beans in the middle of your tortilla and top with 1/8 cup cheese and 1/6 of the veggie mixture. Fold the sides of the tortilla in and then roll up tightly. Place burrito in the pan and repeat with the remaining 5 tortillas. Pour the remaining 1 cup of enchilada sauce over the burritos and top with 1/2 cup cheese. Bake burritos until cheese is melted and burritos are heated through, 15-20 minutes. Garnish with your favorite burrito toppings and enjoy. https://www.shelikesfood.com/baked-enchilada-style-veggie-burritos/ edited by Rita Sartin

Creamy Vegan Pot Pie

Makes; 6 servings Total Time: 1.10 hours Ingredients 2 cups diced potatoes 1 1/2 cups diced carrots 1 1/2 cups cauliflower florets 1 1/2 cups broccoli florets 1 cup frozen peas 1/2 cup diced onion 1/2 cup vegan butter, or coconut oil 1/2 cup flour, gluten free or regular 2 cups vegetable broth 1 cup unsweetened almond milk, or milk of your choice 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery seed 2 large unbaked pie crusts, Instructions Heat oven to 425 degrees F. Add the potatoes, carrots and cauliflower to a large pot and cover with water. Bring to a boil and boil for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. Vegetables should be fork tender. Heat a large skillet over medium heat and add the butter and onions. Cook onions for 2-3 minutes, until softened, and then add the flour. Stir mixture together until it resembles a thick paste. Next, add in the vegetable broth, milk, salt, pepper and celery seed. Cook mixture, stirring often, until thickened and coats the back of a spoon, 7-10 minutes. Add vegetables to sauce and mix until combined. Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in. Top with second pie crust. Press the edges of the pie crusts together and cut any excess off. Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes. https://www.shelikesfood.com/creamy-vegan-pot-pie/

Loaded Breakfast Stuffed Peppers

Makes: 8 servings Total Time: 35 minutes Ingredients 4 large bell peppers, whatever color you like 9 large eggs 1/2 cup fully cooked breakfast potatoes* 1/2 cup cooked quinoa 1/2 cup black beans 1/2 cup chopped spinach leaves 1/3 cup shredded cheese, plus more for topping if desired 1 teaspoon salt 1/4 teaspoon black pepper Instructions Pre-heat the oven to 400 degrees Fahrenheit. Cut the peppers in half and remove the seeds. You can either cut them in half width-wise or length-wise but they will probably stand up better if you cut them width-wise. Place the peppers on a baking sheet and bake for 5 minutes. Crack the eggs into a large mixing bowl and beat with a fork. Add the remaining ingredients and mix until combined. Remove the peppers from the oven and spoon the egg mixture into each pepper, amount will depend on how big your peppers are. Sprinkle the top of each pepper with cheese and place back in the oven and bake peppers until eggs are set, about 20 minutes. Serve eggs immediately and top with chopped herbs if desired. https://www.shelikesfood.com/loaded-breakfast-stuffed-peppers/

Detox Immune Boosting Vegetable Herb Broth

Makes: 8 servings Total Time: 30 minutes Ingredients 64 oz low sodium vegetable broth 3 garlic cloves peeled 1 1-inch piece of fresh turmeric, peeled 1 1-inch piece of fresh ginger, peeled 3 sprigs fresh oregano 3 sprigs fresh thyme 3 sprigs fresh sage 1 lemon cut in four pieces 2 tsp whole peppercorns ¼ tsp cayenne pepper see note Sea salt to taste Instructions In a large pot, bring all of the ingredients to a boil and reduce the heat to simmer. Cook for 20 to 30 minutes. Strain the broth into a large bowl or container with a fine mesh strainer. This will separate the solid ingredients from the broth. https://www.veganosity.com/detox-immune-boosting-vegetable-herb-broth/

Loaded Greek Chickpea Pasta Salad

Makes: 4 to 6 servings Total Time: 25 minutes Ingredients (8 ounce) box Chickpea Pasta, whichever kind you like 1 (15 ounce) can chickpeas, drained and rinsed 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 1 1/2 cups cherry tomatoes, cut in half 1 1/2 cups diced cucumber 1 cup crumbled tofu feta cheese 3/4 cup chopped kalamata olives 1/2 cup diced red onion 1 small handful chopped fresh parsley Dressing: 1/3 cup olive oil 1 tablespoon + 2 teaspoons red wine vinegar 1 small clove garlic, minced 1/2 teaspoon dijon mustard 1/2 teaspoon pure maple syrup 1/4 teaspoon dried oregano Salt and black pepper, to taste Directions Prepare all vegetables and place them in a large bowl with the feta, chickpeas and parsley. Cook chickapea pasta according to package directions. Drain and add to the bowl. Add all dressing ingredients to a small bowl, or jar, and whisk until combined. Pour dressing over pasta salad and mix all ingredients together until it’s combined. Pasta salad can be served immediately or refrigerated up to 3 days. https://www.shelikesfood.com/loaded-greek-chickpea-pasta-salad/

Ginger Peach Oatmeal Bake with Whipped Coconut Cream

Makes: 6 servings Total Time: 40 minutes Ingredients 2 1/4 cup rolled oats, gluten free if necessary 1 1/4 teaspoons cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups sliced peaches, about 3 peaches 2 cups milk, dairy or non-dairy, I used flax milk 1/3 cup pure maple syrup 2 teaspoons vanilla 1 1/2 – 2 teaspoons grated, fresh ginger 1/2 cup chopped walnuts 2 tablespoons chopped walnuts for topping, if desired Instructions

Pre-heat the oven to 375 degrees F. In a large bowl, mix together the oats, cinnamon, baking powder, and salt. In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and walnuts. Add the wet ingredients to the dry ingredients and mix well. Grease an 8×8 inch baking pan and then pour mixture into the pan. Press down the mixture lightly with a spoon. Top with 2 tablespoons of chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes for serving.

C O C O N U T W H I P P E D C R E A M :

Refrigerate the coconut milk or coconut cream overnight. Take out of the refrigerator and turn can upside down. Open the can and drain out any liquid. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form. Add in cinnamon and maple syrup, to taste, and mix for another few minutes. https://www.shelikesfood.com/ginger-peach-oatmeal-bake-whipped-coconut-cream-gfv/

Vegan Tomato and Spinach Tart

Makes: 6 servings Total time: 70 minutes Ingredients For the Crust 1 1/2 cups whole wheat flour 8 tbsp vegan butter chilled and cut into cubes 1 tsp baking powder 1 tbsp Italian seasoning ¼ tsp salt Pepper to taste 3 to 5 tbsp ice water For the Cheese 1 cup cashews 3 tbsp lemon juice ½ tsp onion powder ½ tsp dried oregano ¼ tsp garlic powder Salt and pepper to taste For the Filling 1 tbsp olive oil 1 medium onion finely chopped 2 garlic cloves minced 2 tbsp fresh rosemary minced 1 cup spinach chopped 3 medium tomatoes thinly sliced Salt and pepper to taste Instructions

Preheat oven to 375°F (190°C) and lightly grease a tart pan

For the Crust-Mix all of the dry in a large mixing bowl and add the butter. With a paddle attachment, beat at a low speed until it looks like coarse meal. Add the water 1 tbsp at a time until the dough is sticky and pliable. You may or may not need all of the water. On a floured surface, knead the dough into a round disc and roll it into a circle, then press into the tart pan until the dough is evenly distributed. If

the dough cracks or separates, press it together. Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes. For the Cashew Cheese- Cover the cashews in water in a small sauce pan and bring to a boil. Boil for 15 minutes or until the cashews are puffy and soft. Drain the water from the cashews and place in a high powered blender with the rest of the ingredients and blend until the mixture is smooth and thick, like a cheese spread. If it’s too thick, add a tsp of water at a time until it looks like a thick cheese spread. For the Filling-Heat a large skillet on medium-high heat. When the pan is hot, add the olive oil and spread it evenly throughout the pan, then add the onions and stir. Cook for approximately 5 minutes, or until they become translucent. Add the garlic, rosemary, and salt and pepper and cook for 2 minutes. Add the spinach and stir until it begins to wilt. Remove from the heat and set aside. Spread the cheese evenly over the crust, then the onion and spinach mixture. Place the sliced tomatoes in a circular pattern, layering as you go. Bake for approximately 45 minutes, or until the tomatoes begin to shrivel and brown on the edges. https://www.veganosity.com/vegan-tomato-and-spinach-tart/