Today’s featured recipe is going to be a bit different than what
you will grow to know as my weekly posts but it is a special occasion! I am
prepping for a “healthy dinner party” with a fantastic D.C. company called Why Food Works founded and owned by Sarah Waybright; Registered Dietitian and foodie. The concept of
the dinner party is to introduce people to basic cooking techniques while
learning about healthy foods, healthy eating, and all around wellness. While you enjoy your meal, a Registered Dietitian
and/or Chef will explain to you how to prepare these healthy meals and throw a
healthy dinner party. This is my first time participating in a WFW dinner party
and I couldn’t be more excited. I will
post all about the event on Monday!
Alright, let’s dig in!
Spinach, Kale
& Artichoke Dip
Traditional Spinach and Artichoke dip is served at almost
every popular food chain and honestly, it’s one of my guiltiest pleasures. Here’s the problem, this famous dish is about
1600 calories per serving and 21 grams of fat.
My new take on this
classic appetizer is going to cut those calories and almost completely
eliminated the fat. This recipe is
VEGAN (V), GLUTEN FREE (GF), GUILT FREE AND DELICIOUS! I have added one of my favorite vegetables,
kale. Kale is packed with a ton of vitamins and minerals. Besides being nutritious, kale takes up a lot
of room in a dish, leaving less room for guilt. Originally kale was what I
would call a “misused vegetable” being used as a decorative on serving plates
and food displays. However, in the past few years it’s climbed its way up the
nutritional ladder and into our hearts!
I know what you’re thinking, WHAT ABOUT ALL THAT CHEESE??
And no, I am not using any type of dairy-free imitation cheese. For this recipe
the cheese is being replaced by cauliflower. I prefer using cauliflower as a
replacement in a creamy, cheesy dish because when slightly roasted and pureed
it does a fantastic job of taking on the appearance and texture of melted
cheese without any of the fat! Using
certain pureed fruits and vegetables to replace fatty ingredients is a great
way to cut the fat from any dish. It’s just about finding the right vegetable
(or fruit) for the job. Enough about the facts…let’s get cooking!
Here’s the recipe:
3 Tbs. Olive
Oil
1 large
onion, small dice
2 heads of
cauliflower, roughly chopped
2 Tbs.
Thyme, chopped
5 cloves of
garlic, minced
5 cups of
kale, ribs removed
1 bag of
spinach, roughly chopped
2 cans
artichoke, rinsed, chopped
Juice of 1
lemon
1 Tbs. Sriracha
Sauce
¼ cup Gluten
Free bread crumbs (optional- adds a crunchy texture and soaks up moisture from
the
spinach)
Salt and Pepper,
TT (To taste)
Instructions:
Preheat oven
to 400°F.
1.
In a large bowl toss cauliflower, onion and
thyme with olive oil.
2.
Spread mixture onto a large baking sheet. Roast
in oven until all vegetables are golden brown. Cook for 30 minutes. Toss garlic
in with mixture. Roast of another 30-45 minutes. Remove from oven, let cool.
About 10 minutes.
3.
Meanwhile, in a large bowl combine spinach,
kale, artichokes, lemon juice and Sriracha Sauce.
4.
With a standard blender puree the cauliflower
mixture until creamy and smooth. You
want the mixture to remain slightly warm so it is easy to toss with the
kale/spinach mixture.
5.
Slowly combine cauliflower pureed mixture with
the spinach and kale mixture. Season with salt and pepper, then transfer to a large
rectangular baking dish.
6.
Bake for 20 minutes. Serve with your favorite
Gluten Free chip or your favorite cut vegetable and ENJOY. Healthy Eating!
**If you’re
looking to save time the day of your party, make this a day in advance. Follow
the instruction up to step 6 and refrigerate.
The day of your party let the dish come to room temp. then follow step
6**
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