Almond Artichoke Sandwich Spread

Yield: 4 cups

Ingredients:

  • 1 cup ground almonds, sliced almonds or leftover almond milk pulp
  • ½ cup olives, diced
  • 1½ cup cooked artichoke hearts, diced
  • 1/2 cup celery, diced
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder (optional)
  • 1 teaspoon bacon-style seasoning
  • 2 Tablespoon nutritional yeast
  • 1 teaspoon kelp powder (optional)
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 cup Veganaise (or to desired moistness)

Directions:

  • Combine almonds, vegetables, and seasonings in a mixing bowl.
  • Add Veganaise and mix until well mixed.
  • Chill. Serve.

Hint: I process olives, celery, artichoke, olives in my food processor and then add to ground almonds.

Garlic Spinach Artichoke Dish

Ingredients:

  • 5 cloves garlic, pressed
  • ½ cup onion, chopped
  • 2 Tablespoons extra-virgin olive oil (optional)
  • 1 jar (8 ounces) artichoke hearts, drained and chopped
  • 1 pound frozen spinach or other leafy green vegetable of choice
  • ½ teaspoon salt
  • 1 Tablespoon nutritional yeast
  • 3 Tablespoons Veganaise
  • ¼ cup Daiya mozzarella style shreds

Directions:

  • Chop garlic and set aside for 10 minutes.
  • Chop onion and place in pan.
  • Sauté garlic and onion in oil until onion is translucent.
  • Add artichokes and mix.
  • Add spinach, salt, and nutritional yeast.
  • Mix, cover and turn off heat.
  • Let sit for 5 minutes.
  • Stir in Vegannaise.

Serve as a side dish or as a dip with raw veggies, pita chips, zwieback or crisp crackers.

Click here for more health information about Artichokes.