I really wish this made MORE than it actually makes, but man it sure is good and easy to make!! I split it into 2 servings, but I’m happy to report it was quite filling.
Makes 2 large servings
1/2 tbs coconut oil
3 cloves garlic, minced
5 cups baby spinach
1 cup kale, torn into small pieces
3 oz vegan cream cheese (I used Kite Hill, it’s almond based)
2 tbs coconut cream
1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
black pepper to taste
Using a large pan, add oil and garlic. Make sure the oil spreads around. Next put in the kale immediately followed by the spinach. Let it cook down for a couple minutes while you measure out the cream cheese and coconut cream. Stir the greens to make sure all is getting cooked. Once all is wilted, add in the cream cheese. Stir. This will allow the cream cheese to melt and mix with the greens. Add in the coconut cream and spices and cook for about 5 min, while continually stirring.
6.7g carb (2.2g fiber) = 4.5g carb
This is a great side, but it’s also really good over the top of tahini bread aka vegan keto bagel thins. I’ve made Meatfreeketo’s a bunch of times, I enjoy it. This last time I made it though, I forgot the flax, but had added garlic and onion powder as well as some nutritional yeast. I cooked them at 325 for a bit over an hour (unintentionally) and they turned out CRISP, but not burnt. I love them! I may make that ‘mistake’ next time I make them too.
My not so beautiful pic of them is below. 😊
This can be used as a pizza (flavored) dip, or a spread. Of course, it’s vegan and gluten free, but it’s also raw, nut free and oil free. It goes great as a dip with random veggies. I like it with bell peppers, cherry tomatoes, carrots, cucumbers and celery. Of course it’s fabulous with crackers or chips as well.
Tonight I made a raw pizza and used this as the spread over the crust and then topped it with a bunch of pizza type veggies. It was perfect for it! Plus, quite easy to make. So of course, had to make sure to share the recipe here!
- 1 cup sundried tomatoes (not in oil), soaked in 2/3-3/4 cup water
- 2/3 cup saved sundried tomato soak water
- 1/4 cup raw sunflower seeds (shelled)
- 1/4 cup raw pepitas/shelled pumpkin seeds
- 1/4 cup nutritional yeast
- 2 cloves garlic, peeled
- 1/3 cup fresh basil
- 3 cherry tomatoes
- juice from 1/2 lemon
- 1 TBS coconut aminos
- 1/2 tsp oregano
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Soak the sun dried tomatoes in warm water for about 20 min, longer if you have really hard tomatoes. Save the soak water because you will use it in the recipe. Put all the ingredients into a food processor or blender. Process until everything is all mixed in. It will be mildly thick. Feel free to add more soak water if you want it thinned out more.
Thought I would share my raw pizza process too. I got a wRAWp raw pizza crust this week at Mother’s Market (Grocery Store here in Orange County) and was excited to test em out! Random sidenote: wRAWp is a SoCal company. I liked the crust, it certainly doesn’t taste like real pizza, but I was impressed at how well it held up, while not being hard/crunchy. I thought that after spreading the pizza dip over it and letting it sit for over 30 min that it would begin to get semi soggy. Nope. Held up just great.
When you make a RAW pizza, you want to make sure you slice your veggies thin, it makes it easier to eat and seem more like ‘pizza’. On my pizza I used the pizza spread, torn massaged kale, red bell pepper, grape tomatoes, shallot and basil then sprinkled some oregano and black pepper over the top.
Hope you enjoy it!!