Spinach and Roasted Garlic Dip for One

1 clove garlic

1 cup fresh spinach, packed firmly

2 TBLSP vegan mayonnaise

2 TBLSP vegan sour cream

1 slice of lemon or lime, juiced (you want the juice)

1 green onion, diced finely

1 TBLSP shredded carrot (about an inch and a half, depending on the girth of the carrot)

2 teaspoons diced fresh parsley

Pinch of celery salt

Salt and pepper to taste

•     Roast peeled garlic in the oven at 350 degrees for 5-10 minutes, turning once.
•     Steam spinach in a small saucepan for about 5 minutes, until wilted. Strain and press as much of the water out as you can. Don’t burn yourself! (I use a strainer and a fork.)
•     Chop the spinach. I just do it on the cutting board for this small amount, but you could use a Cuisinart if you have one of those small ones. You might be able to squeeze some more water out of it once it’s chopped, too.
•     In a small bowl, combine the mayonnaise, sour cream, lemon juice, green onion, carrot, and parsley, and then stir in the chopped spinach.
•     Season with celery salt, salt and pepper.
•     Chill for at least an hour before devouring with your favorite dipping device!

Good with crudités, bread, or chips! 

Spinach and Mushroom Turnover for One

 Filling

½ TBLSP olive oil

1 slice of yellow onion, diced finely

1 green onion, sliced

1 garlic clove, minced

1 mushroom, diced

2 olives, diced (I used green olives , but you could use kalamata)

1 TBLSP minced parsley or cilantro

2 cups fresh spinach

1 heaping teaspoon nutritional yeast

1 TBLSP firm tofu, mashed

Salt and pepper to taste

Crust

½ cup all-purpose flour

1 pinch salt

1 ½ TBLSP shortening or vegan butter

2 teaspoons ice water

2 ½ teaspoons of vodka or gin (you can skip the alcohol and use all water, if you like)

1 teaspoon almond milk

Filling

•       Put the olive oil, yellow onion, and green union in a shallow sauce pan or frying pan, and sauté for a few minutes, until the onions begin to soften. Add in the garlic and mushrooms, and continue to sauté until the mushrooms relax and the onions are really soft.
•       Add in the olives, parsley (or cilantro), and spinach, and continue to sauté until the spinach is wilted and soft.
•      Add in the nutritional yeast and tofu, and salt and pepper to taste, and continue to sauté about a minute more. Get it as dry as you can without burning it. Remove from heat and set aside.

Preheat the oven to 375 degrees. Cover a baking sheet with parchment paper

Crust

•       In a small bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs
•       Sprinkle with ice water and vodka) and toss with a fork. (Vodka is a pie-maker’s trick. If you use it, the crust will be a little lighter. In such small quantities, though, you may not notice the difference. The alcohol burns off, so you don’t taste it, but, like the water, it evaporates and leaves little fluffy openings in the dough.)
•       Form the dough into a ball.
•       On a lightly floured surface, roll the dough into a 7- or 8-inch circle.

Assembly

•       Place the filling on half of the crust circle. If it’s wet, put a leaf or two of fresh spinach under it to keep the crust from getting soggy.
•       Fold the other half of the circle of dough over the filling and press the edges together. I like to flip it over and tuck any loose edges right onto the parchment sheet. Be sure the edges are well sealed.
•       Brush the top with the almond milk. I just use my fingers.
•       Prick the top with a fork. You can make a pretty pattern, if you like, or just go in lines, about an inch apart.
•        Bake for 20-25 minutes, until golden brown.