Spinach & Artichoke Dip
Stuffed Bell Pepper w / Mushroom Fried Rice
Sweet Potato
Tartlets
January / February 2018
31
Recipes
Recipes Compliments of Chef Mayah Mitchell, VivaCity Vegan Kitchen, Atlanta, GA. www. vivacityvegankitchen. com
Appetizer Main Meal
De�ert
Spinach & Artichoke Dip
Ingredients Pre- Heat oven on 350
3 cups Spinach( fresh or frozen) If using frozen make sure it’ s drained. I use paper towel or cheese cloth. 1 bag of Artichoke hearts 1 / 2 tablespoon Liquid smoke 1 / 4 cup diced red onion 1 tablespoon minced garlic 2 tablespoon grapeseed or sunflower seed oil Smoked paprika( optional) Salt and pepper to taste 1.5 cups of soaked cashews- soak cashews at least for 2 hours. 1 / 2 cup water
Process: Add oil, garlic and onion in pan in medium to low heat. Sautéed lightly. Add spinach, artichoke and smoke. Set aside.
Drain cashews. Place cashews and water blend in high speed until smooth. Add to spinach and artichoke mixture. In a 350 oven for 15 minutes. Serve with your favorite chip.
Stuffed Bell Pepper w / Mushroom Fried Rice
Pre heat Oven 375
Ingredients 4 large bell peppers 1 cup of diced Mushrooms 1.5 cups Jasmine brown rice
( cooked and cold) 2 tablespoons kelp flakes. 5 teaspoon cayenne 4 tablespoons coconut oil( divided) 1-2 cup diced red onion 1 cup chopped broccoli 2 teaspoons onion powder Salt and pepper to taste
Process:
Cut tops of peppers. Wash thoroughly. Using 1 tablespoons of oil rub inside and outside of peppers. Salt and pepper. Place in oven until slightly brown. Remove and set aside.
Heat remaining oil in pan lightly sautéed onion, garlic, mushrooms, broccoli and kelp flakes add rice and cook for 7 minutes until flavors and food mesh together.
Stuff the peppers. Cover and set in over for 15 minutes. Serve and enjoy.
Sweet Potato
Tartlets
Ingredients Yields 12 6 large Sweet potatoes 1 tablespoon cinnamon 2 teaspoon of sea salt( divided) 1 / 2 teaspoon nutmeg 2 cups Gluten free oats 1 cup Organic brown sugar
( divided) 6 tablespoon Vegan butter( divided) Muffin tin
Filing Boil sweet pot until soft. Let cool & peel.
Using a hand blender( or whatever is handy) blend on low until slightly smooth.
Add additional ingredients and blend until smooth. Set aside
Crust
Blend oats until fine. Add 4 tablespoon butter, 1 teaspoon salt, 1 / 2 cup sugar. Blend and firmly press into muffin tin. Add maybe a 1 / 2 teaspoon of water if crust is too stiff. Crust should NOT be unmanageable nor should it be too loose.
Add filing. Bake on 325 for 20 minutes or until golden brown. Cool and enjoy.