1 Cup Spinach Cooked (Frozen works easiest! Thaw in microwave or on stove top according to package instructions, be sure to drain!)
1 tbsp Garlic Powder
2 tsp Parsley
2 tsp Onion Powder
1 Tsp Crushed Red Pepper
1 Tsp Oregano
1/2 tsp Roasted Garlic & Pepper
Salt + Pepper to taste!
3 tbsp Vegan Cheese (Optional, I used go veggie mozza)
Now if you’re like me and you love to play around with spices or LOVE garlic, you can adjust the seasoning to your taste and what you enjoy! Have fun with it, but if you want a sure thing – test this one out! 🙂
Garlic Butter for Loaf Ingredients:
1 tsp Minced Garlic
2 tbsp Vegan Butter (melted)
1 teaspoon garlic powder
Pinch of Salt
Mix together your mayo and sour cream adding in spinach slowly
Once mixed stir in all the seasonings, tasting as you go!
Coat Loaf with Garlic Butter
Carve a circle inside the middle of loaf big enough for your dip (I used a tiny portion bowl to guide me)
*I also carved out little bread stick shapes in the sides of the loaf to make easier for grabbing slices off the sides and dipping!*
Throw all your butter ingredients together in a bowl with the melted butter
Coat the entire loaf with kitchen brush
After all this,
Scoop dip into your loaf
Sprinkle with vegan cheese (optional)
Toast in oven at 350F for 4-5 minutes (until cheese is melted or loaf is toasted)
This is an easy and quick cookie recipe that has simple ingredients.
Here's what you need:
1/2 cup gluten-free quick oats
1/2 cup sunflower butter
2 bananas mashed
2 tbsp dried cranberries
2 tbsp shredded coconut
2 tbsp dairy free chocolate chips
Dash of cinnamon
In a large bowl mix all your ingredients together.
Pre-heat oven 350F.
Portion cookies into tbsp balls on baking sheet and press cookies flat with a fork.
Bake for 10-15 minutes till golden.
INDULGE & ENJOY!
Download the PDF to save the free printable recipe!