Blackberry Artichoke Salad

This is so simple and so good! Literally takes minutes to prepare. The combination of flavors is so yummy...definitely one of my new go to meals! Hope you enjoy it also!

            Blackberry Artichoke Salad. 

Blackberry Artichoke Salad; Vegan, Gluten-free. Serves one. 

Ingredients 

1. Fresh spinach leaves for base

2. 1 cup artichoke hearts, sliced

3. 1 cup blackberries

4. 1 tsp agave

5. 1/4 tsp vanilla powder

6. 1/2 lemon, juice

7. 1 T sunflower seeds

Method

1. Not much to this recipe! Simply arrange your artichokes and blackberries over the spinach. 

2. In a small bowl, whisk together the agave, vanilla, and lemon. Drizzle over salad and too with sunflower seeds. Yum!

Spinach Artichoke Hummus

I recently tried artichokes for the FIRST (gasp!) time. Let's just say I now have yet another obsession...I quickly started brainstorming artichoke recipes, trying to figure out a way to put them in, well, everything. Naturally I had to make hummus. I mean, when in doubt throw it in the food processor, am I right?! Anyway, this js so incredibly easy and will totally rock your taste buds. Perfect for a quick snack or a side dish (would be perfect for a party!). 

          Spinach Artichoke Hummus. 

Spinach Artichoke Hummus; Vegan, Gluten free. Makes one small bowl (approximately 3/4 cup). 

Ingredients

1. 3/4 cup canned chickpeas, drained and rinsed

2. 1/2 cup artichoke hearts, with about 1/8 cup liquid

3. 2 tsp minced garlic

4. 1/3 cup frozen spinach, cooked

5. Garlic powder to taste (I like my hummus really garlicky!)

Method

1. In a mini food processor, combine hick peas, artichokes with liquid, garlic, and garlic powder. Process until super smooth. 

2. Transfer to medium size bowl and stir in cooked spinach. Mix well. Serve! 

   I served mine on warm toast. Mmmm. 

Vegan Pasta Primavera with Creamy Balsamic Sauce

It's always so fun creating recipes that reflect the changing seasons. As vegans, we can really play it up...all those fresh and seasonable veggies! YUMMO. 

One of my all time favorite meals during my pre-vegan days was pasta primavera. The word "primavera" literally translates as "spring", so what better time than spring to recreate a veganized version of one of my favorite meals?! 

    Vegan Pasta Primavera with Creamy    Balsamic Sauce. 

Vegan Pasta Primavera with Creamy Balsamic Sauce; Vegan, Gluten-Free. Serves one. 

Ingredients

1. 5 oz. silken tofu

2. 1 T balsamic vinegar 

3. Onion and garlic powders, to taste

4. Pasta of choice (I used a package of tofu noodles) 

5. 1/8 cup diced red pepper

6. 5 cherry tomatoes, halved

7. 1/2 cup canned artichoke hearts, halved

8. Black pepper to taste

9. 1 cup fresh spinach leaves, chopped 

Method

1. In a mini food processor combine the tofu, balsamic, onion, and garlic. Process until very smooth. Set aside. 

2. Cook your noodles and place in a large bowl with the chopped spinach. 

3. Prepare your veggies and set aside. 

4. Spoon your sauce over noodles and spinach. Mix very well. Serve into medium size bowl and top with veggies. Sprinkle with black pepper, if desired. Enjoy! 

Note: the veggies are pretty flexible. I just used what I had in my fridge. You could use any veggie you have on hand (asparagus would be super yum!). 

              Oh the taste of spring...