Wednesday, September 1, 2010

"Cheesy" Spinach Dip and "Cheesy" Spinach Roll Up

Anyone that knows me knows I am not great at following directions. I suppose this is why I am not a baker.

Recently I came across a recipe for a vegan take on a classic spinach dip on one of my favorite blogs, Healthy. Happy. Life. I wanted to try it and after a friend of mine made it and raved about it I figured sooner was better than later!

I think my version keeps the integrity of the original I just made a few changes to suit my own tastes and well, quite frankly, because I am just bad at following directions. When I finished I had leftover dip so I figured I better use it and the second recipe is a result of figuring out how to use my "leftovers".

My husband, who I lovingly refer to as Mr. Meat and Poatoes, called this one a "winner" and a "keeper" so you know it has to be good!

"Cheesy" Spinach Dip
1 cup raw cashews soaked in warm water for about 20 minutes
3 oz raw baby spinach, rinsed and drained
1 10 oz package frozen spinach, thawed
1/2 large bunch of parsley
3 garlic cloves minced
3 tbsp nutritional yeast
1/4 cup Vegenaise
Drizzle of extra virgin olive oil
Juice of one lemon
1 tbsp apple cider vinegar
salt and pepper to taste
Cayenne pepper to taste
Daiya Mozzarella Shreds (about a handful and some for sprinkling on top)

Heat oven to broil. Place all ingredients except cheese in a food processor and blend until smooth. Fold in 3/4 of the cheese. In a lightly greased oven safe dish place the spinach mixture and sprinkle with the rest of the cheese. Place in the broiler until heated through and the cheese is bubbly and browned.

"Cheesy" Spinach Roll Up

1 pkg puff pastry sheet such as Pillsbury"Cheesy" Spinach dip (recipe above)
Handful of Daiya Mozzarella Shreds
Cayenne pepper
Olive oil cooking spray

Heat oven to 375 degrees. On a lightly greased sheet of aluminum foil roll out the puff pastry. Spread the spinach mixture over the puff pastry and layer with the Daiya cheese. Roll into a log shape. Lightly spray the top with olive oil cooking spray, sprinkle with cayenne pepper and place in the oven and bake for about 20 minutes or until pastry is cooked through and browned on the top. Cool and slice to serve.

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