Spinach and Kale Pesto | Vegan Spinach and Artichoke Dip | Curry Creamed Spinach [Plant Based]

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Welcome back!

Today we are going to be covering three of my favorite recipes using spinach.

So, today we are making:

• Spinach & Kale Pesto
• Curry Creamed Spinach
• Spinach & Artichoke Dip

Three fairly simple, nutrient-packed recipes that bring loads of flavor to the table. Check out the video and written recipes below!

Also, feel free to check out my live cooking classes here!

Enjoy!

Spinach Pesto

Cook and Prep time: 5 minutes

You Need:

• 3 cups Baby Spinach (you can add other leafy greens or basil, too)
• 2 handfuls Pine Nuts, Almonds, or Walnuts
• ½ Lemon, juiced
• ½ cup Olive Oil
• 3 cloves Garlic
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

1. Place the pine nuts onto a pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning.
2. Rinse produce. Roughly chop the garlic.
3. Add the nuts to a food processor, along with the spinach, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes. Blend until smooth and set aside until ready to use. Enjoy!

Curry Coconut Creamed Spinach

Cook and Prep Time: 15 minutes
Serves: ½ cup

You Need

• 4+ cups Baby Spinach (feel free to add more)
• 1 small can Coconut Cream
• 4-5 cloves Garlic, sliced
• 4 Shallots, sliced
• Olive Oil
• 1-2 tbsp. Curry Powder (adjust to taste)
• Salt, to Taste
• Black Pepper, to taste
• Red Chili Flakes (optional)

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Set a large skillet to medium heat. Add 1 tbsp. olive oil. Once hot, Add garlic and shallots. Cook until shallots have become translucent, 4-5 minutes, stirring frequently.
3. Add curry powder, and cook for 1 more minute.
4. Add spinach in batches. Stir until wilted. Repeat the process until you have used up all of your spinach.
5. Add coconut cream and stir to combine. Season with salt and pepper. Enjoy!

Vegan Spinach and Artichoke Dip

Cook and Prep Time: 10 minutes (+30-40 minutes if served hot)

You Need:

• 4 Artichoke Hearts, chopped if necessary
• 2 cups Spinach
• ½ cup Almond Milk (or other dairy alternative)
• 2 cloves Garlic, minced
• 3 tbsp. Olive Oil
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Onion Powder
• 1 tbsp. Nutritional yeast (optional)

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Add all ingredients to blender.
3. Pulse until smooth. Can be used as a dip for vegetables or chips.
4. (Optional if you want to serve it hot). Add dip to a baking tray and add to an oven at 375˚ F. Allow dip to bake for 30-40 minutes, until top has browned. Enjoy!