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Spinach + Artichoke Flatbread (vegan)

RecipesAmanda Walter | Maple Alps4 Comments

Well, Instagram has done it again! This post is brought to you by my IG page, after you all wanted the recipe for dinner I made earlier this month! According to my story, I made this yummy artichoke and spinach flatbread and we enjoyed it on the deck with some homemade lemonade for dinner. It was all great. And the weather was perfect, thanks for asking. Well, you all asked for the recipe, and since you asked, you are now receiving. The power of overwhelming me with the question on social media, hehe! This flatbread is seriously simple for summer, and can easily be grilled too!

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Spinach + Artichoke Flatbread (vegan) | www.maplealps.com

This recipe uses my favorite Alfredo sauce recipe. My mom used to make a very similar one, and I definitely had to keep the tradition of homemade Alfredo alive. It just doesn’t taste the same out of a jar. Plus, this one is vegan, so a much better option that still tastes yummy. I decided to go with a creamier sauce rather than the typical tomato-based one (or plain olive oil) I often see on flatbreads.

I’ve also had this almost obsession with artichokes lately and have been eating them up. I don’t hesitate to pick up a jar while browsing the aisles of the grocery store. Seriously so much yum! It’s not just the taste, it’s the texture too! Just. So. Good.

But I needed something to put them on. A few years ago, we went to this amazing Italian-Indian fusion place and had this delicious naan pizza with Indian inspired toppings. It was so good.

Enter naan.

Seriously, writing up this post is making me hungry, so I’ll get to the point.

You can use any naan or flatbread you want. If you want to do this on a pizza crust, by all means, do so! There probably won’t be anything left over once you serve this up!

And pro tip: eat it outside. It’ll make you feel fancy.

Spinach + Artichoke Flatbread (vegan) | www.maplealps.com

Spinach + Artichoke Flatbread

what you need for the Alfredo:

  • 1/2 cup raw cashews

  • 1 TBSP all-purpose flour

  • 1 TBSP nutritional yeast flakes

  • 1/2 cube vegan seasoning (I have used this one from amazon)

  • 1 1/4 cup water

  • about 2 tsp dried basil


what to do:

1) Add first five ingredients to a blender and process until everything is well mixed.

2) Add mixture to pot, add basil, and bring to a slow simmer - constantly stirring until thick

what you need for the flatbread:

  • Your favorite Naan bread or flatbread

  • 1, 6oz. jar of artichoke hearts

  • 3 1/2 cups fresh spinach

  • 2 cloves of garlic, minced

  • 1 TBSP olive oil

Optional garnishes:

  • your favorite shredded vegan cheese (optional)

  • roasted red peppers (optional)

  • red chili peppers (optional)

  • sea salt to taste (optional)

what to do:

1) Preheat the oven to 425ºF (I do so with a pizza stone in there - optional!)

2) Mix the garlic and olive oil. Brush mixture on one side and put the bread oil side down on a prepared pan (or on pizza stone) Bake for about 2 minutes and set aside.

3) Put the remaining garlic and oil mixture into a pan. Add artichokes and spinach and cook until spinach starts to wilt, being sure to not overcook the spinach. Remove from heat.

4) Top naan with Alfredo sauce and artichoke mixture.

5) Sprinkle some vegan cheese on top (optional) and place in oven.

6) Bake for 5-7 minutes, until cheese is melted and if you want, broil the top for a minute.

7) Garnish with some red chili, red peppers, and sea salt.

8) Cut and serve fresh! Enjoy!

 
vegan pantry | www.maplealps.com
 

Do you enjoy a good smoothie? What is your go-to? Let me know in the comments!


 
 
Spinach + Artichoke Flatbread (vegan) | www.maplealps.com

Vegan Corn Chowder

RecipesAmanda Walter | Maple Alps3 Comments

The best thing about Autumn (besides fireplaces, candles, fuzzy blankets and cuddling, that is) is soup. I love soup. All sorts of soup. I could eat soup year-round to be completely honest. I have been holding on to this recipe, just waiting for the perfect moment to share it with you all, and I decided that instead of waiting until it was cold out, I would share it now so that you can brace yourselves for it!

Autumn is indeed coming.

Vegan Corn Chowder | www.maplealps.com

So my mom and brother came to visit and just left after two weeks. I hadn't seen the two of them in two years, so I was so excited and was literally bouncing off things I couldn't wait! Two weeks went by way too quickly, and even though we did a ton of fun stuff, I felt bad because they came just as I was prepping my life and classroom for the school year to start. It was a total bummer, but we are hoping to visit them for a few days at Christmas. They allegedly had a good time despite helping me haul desks and label books, so that is good I suppose. 

Anyway, back to the soup: Growing up, corn chowder was seriously my favourite. I actually loved (and still love) soup in general, but I could down bowls of this if I was in the mood. Even today, I love enjoying a hot bowl of this on a chilly day. Since we just concluded a lovely visit with my family, I thought it would be appropriate to [finally] share this recipe. It's a bit different than the original but still tastes delicious.

By the way, this soup has cashews in it. If I get enough nut-free requests, I'll share that version too ;-)

Vegan Corn Chowder | www.maplealps.com

Vegan Corn Chowder
Makes About 12 Cups of Soup

3 small potatoes
1 medium onion
1 red pepper
1 TBSP homemade vegan chicken-style seasoning
2 tsp salt
1/4 tsp basil
1 tsp garlic powder
1 stalk celery
3/4 cup cashews
2 cups water
1 cup cooked brown rice
1/4 cup fresh parsley (or 1 TBSP dried)
4 cups corn
2 cups water
4 cups vegetable broth

1) Dice onion, pepper and potatoes and put in a large pot with 4 cups of vegetable broth.
2) Bring to a boil, and then a simmer. Add salt and garlic powder
3) Blend the cashews, celery, water and rice until smooth. Add the parsley and blend for a few more seconds
4) Add cashew mixture to the pot
5) Put 2 cups of corn and 2 cups of water in blender. Blend and then add to the soup.
6) Add the remaining 2 cups of corn to the pot
7) Add salt to taste
 

 

What's your favourite soup when the weather starts getting chilly?