Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Spinach

    Dreena Burton’s Creamy Vegan Artichoke Spinach Dip

    This vegan dip has been referred to as a “guaranteed crowd-pleaser” by a member of our staff, Rachel. She says it’s a hit “whether you follow a plant-based diet or not and it’s a go-to recipe for potlucks!” The recipe is from Dreena Burton’s website.

     

    Instructions

    • 3/4 cup raw cashews unsoaked
    • 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
    • 2 1/2 – 3 tbsp freshly squeezed lemon juice
    • 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
    • 3/4 tsp sea salt
    • 1/2 tsp dry ground mustard
    • freshly ground black pepper to taste
    • 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
    • 2 cups loosely packed spinach leaves

    Instructions

    • Preheat oven to 425.
    • In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.
    • Blend until very smooth.  (If using a high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
    • Add artichokes and spinach and just PULSE through.  Do not fully blend, keep some chunky texture!
    • Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
    • Remove, let cool for about 4-5 minutes, and serve.

    Other recipes you might like

    1. Oven Baked Zucchini Chips
    2. Comforting 15 Bean Soup

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    Shamrock Smoothie

    No shamrocks were actually harmed in the making of this smoothie…but it does make the perfect drink for March to celebrate both National Nutrition Month and St. Patty’s Day! 

    Consisting of only 4 whole-food ingredients, this smoothie is easy, delicious and packed with vitamins and minerals.  It’s also a good way to use up over-ripe or bruised produce and prevent food waste!

    Place the ingredients in your blender in the following order:

    1 peeled and sectioned orange (or 2 cuties)
    * ½ peeled banana
    * ¾ Cup pineapple chunks (1 Cup if you like it sweeter)
    1 Cup tightly packed spinach, including stems
    1 Cup ice

    *Frozen banana and/or pineapple can be used instead of fresh fruit. Just decrease the amount of ice in the recipe or add additional liquid.

    Blend and serve.
    Serving size: Approx 20 ounces, enough for two small smoothies or one large smoothie. The recipe can easily be doubled.

    The great thing about smoothies is that they are super flexible, here are some possible adjustments you can make and still maintain that bright green color:

    Optional additions
    ½ a green apple
    vanilla protein powder of your choice
    green grapes
    plain or vanilla yogurt
    ¼ cup milk or milk substitute of your choice
    kiwi
    pear

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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    Concord Location
    P: 925-676-7543
    F: 925-671-7933

    Fairfield Location
    P: 707-421-9777
    F: 707-421-0205

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    4010 Nelson Ave., Concord, CA 94520
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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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