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Simple Spinach & Artichoke Flatbread
from The Simply Vegan Cookbook by Dustin Harder (YES! You should totally buy the book. Or get Epic Vegan! Or BOTH!!)
YOU GUYS!!!! This recipe is THE BOMB!!!!! It's easy. It's quick. It's vegan. And it's DELICIOUS! Just trust me. If you question whether vegan recipes can be flavorful and yummy, this recipe will tell you the answer is YES!
6 servings
Ingredients
1 1⁄2 cups raw cashews, soaked overnight or boiled for 10 minutes, and drained
1 1⁄2 cups water
Juice of 1 lemon
2 garlic cloves, roughly chopped
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons sea salt
1 (14-ounce) can quartered artichokes, rinsed, drained, and
roughly chopped
1 (10-ounce) bag frozen spinach, thawed, drained, and squeezed dry
6 (6-inch) whole-wheat pita breads
6 teaspoons olive oil, divided
1 (8-ounce) package baby bella mushrooms, stemmed and sliced (optional)
Walnut Parmesan (recipe below) or store-bought vegan Parmesan, for garnish
Red pepper flakes, for garnish
Preparation
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Combine the cashews, water, lemon juice, garlic, onion powder, and salt in a blender and blend until smooth. Pour the cashew mixture into a large mixing bowl. Add the artichokes. Now, double-check that your spinach is really and truly dry, because it will make your mixture watery if not. Then add the spinach and mix until well combined.
3. Brush each pita with 1 teaspoon of olive oil. Lay the pitas on the prepared baking sheets. Spread 1⁄2 cup of the spinach and artichoke mixture on each pita and top with the sliced baby bellas, if using.
4. Bake for 15 minutes, or until the edges start to turn golden brown. Top each flatbread with Parmesan and red pepper flakes.
Walnut Parmesan
Ingredients
1⁄2 cup chopped walnuts
2 tablespoons nutritional yeast
1 1⁄2 teaspoons organic cane sugar
1⁄2 teaspoon sea salt
Preparation
Combine all the ingredients in a blender and pulse until well combined and the texture has become a fine meal. It will be necessary to stop the blender and toss the mixture around a few times inside the blender between pulses to make sure everything gets finely ground.
Combine all the ingredients in a blender and pulse until well combined and the texture has become a fine meal. It will be necessary to stop the blender and toss the mixture around a few times inside the blender eween pulses to make sure everything gets finely ground.
from The Simply Vegan Cookbook by Dustin Harder (YES! You should totally buy the book. Or get Epic Vegan! Or BOTH!!)
YOU GUYS!!!! This recipe is THE BOMB!!!!! It's easy. It's quick. It's vegan. And it's DELICIOUS! Just trust me. If you question whether vegan recipes can be flavorful and yummy, this recipe will tell you the answer is YES!
6 servings
Ingredients
1 1⁄2 cups raw cashews, soaked overnight or boiled for 10 minutes, and drained
1 1⁄2 cups water
Juice of 1 lemon
2 garlic cloves, roughly chopped
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons sea salt
1 (14-ounce) can quartered artichokes, rinsed, drained, and
roughly chopped
1 (10-ounce) bag frozen spinach, thawed, drained, and squeezed dry
6 (6-inch) whole-wheat pita breads
6 teaspoons olive oil, divided
1 (8-ounce) package baby bella mushrooms, stemmed and sliced (optional)
Walnut Parmesan (recipe below) or store-bought vegan Parmesan, for garnish
Red pepper flakes, for garnish
Preparation
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Combine the cashews, water, lemon juice, garlic, onion powder, and salt in a blender and blend until smooth. Pour the cashew mixture into a large mixing bowl. Add the artichokes. Now, double-check that your spinach is really and truly dry, because it will make your mixture watery if not. Then add the spinach and mix until well combined.
3. Brush each pita with 1 teaspoon of olive oil. Lay the pitas on the prepared baking sheets. Spread 1⁄2 cup of the spinach and artichoke mixture on each pita and top with the sliced baby bellas, if using.
4. Bake for 15 minutes, or until the edges start to turn golden brown. Top each flatbread with Parmesan and red pepper flakes.
Walnut Parmesan
Ingredients
1⁄2 cup chopped walnuts
2 tablespoons nutritional yeast
1 1⁄2 teaspoons organic cane sugar
1⁄2 teaspoon sea salt
Preparation
Combine all the ingredients in a blender and pulse until well combined and the texture has become a fine meal. It will be necessary to stop the blender and toss the mixture around a few times inside the blender between pulses to make sure everything gets finely ground.
Combine all the ingredients in a blender and pulse until well combined and the texture has become a fine meal. It will be necessary to stop the blender and toss the mixture around a few times inside the blender eween pulses to make sure everything gets finely ground.
