Broccoli, Carrot, and Pepper Upma
Broccoli, Carrot, and Pepper Upma could be just the gluten free, dairy free, lacto ovo vegetarian,
Vegan Spinach and Artichoke Dip Recipe
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 1 cup (235ml) homemade vegetable stock or low-sodium vegetable broth
- 1 pound (450g) cauliflower, cored and cut into medium florets (12 ounces/340g after prep)
- 2 ounces raw cashews (55g; 1/2 cup)
- 1/4 cup (60ml) homemade or store-bought vegan mayonnaise
- 2 tablespoons nutritional yeast
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- 2 teaspoons garlic powder
- Kosher salt
- 2 large cloves garlic, minced
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 (10-ounce/285g) box frozen spinach, thawed and squeezed of excess liquid, or 12 ounces fresh spinach, trimmed or 10 ounces (340g) fresh baby spinach
- 1 (14-ounce/395g) can artichokes, artichokes drained and halved
- Freshly ground black pepper
- Tortilla chips or pita chips, for serving
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