Parmesan coated chicken strips

Vegan Spinach Dip

Vegan Spinach Dip
Adapted from
http://kblog.lunchboxbunch.com/2010/08/vegan-spinach-dip-make-popeye-proud.html
vegan, makes about 5-6 cups

16 oz. organic frozen spinach, thawed
1 bag artichoke hearts
4 cloves crushed garlic
1/4 cup lemon juice + 2 Tbsp lemon juice
3-4 tbsps EVOO added slowly after other
ingredients blended to help with blending.
1 tsp sea salt
1 tsp black pepper
1 can cannellini or pinto beans
1-2 Tbsp red pepper flakes
Topping: Sprinkle of Cheese


Directions:
1. Thaw your spinach - can do quickly by soaking bag in warm water.

2. Add all your ingredients (not beans or cheese) to a food processor. Blend
until smooth. You can then pulse in the beans (if adding).

3. Pour spinach dip into a heat-safe serving dish. Top with a sprinkle of
cheese and place in a 350 degree oven for 15 minutes. Then turn the oven on
broil for 3-4 minutes to broil the top cheese layer.

4. Remove to cool for a minute. Serve
warm. To reheat microwave for 20 secs or so to warm it up.

Stuffed Zucchini - Mum's recipe

Stuffed Zucchini

Ingredients
4 zucchini (medium to large)
1 lb ground beef
1 egg
1 onion
Parmesan cheese
Salt and pepper


Method
Cut the zucchini in half (lengthwise)
Scoop them out and cut the filling into very small pieces
Satee a diced onion in a little olive oil (I just put the onion in a pan on a medium fire without any oil until it turns transparent)
Add the ground beef
Then add the zucchini filling and cook until the filling start to melt
Add salt and pepper
When done turn off the fire
Add a beaten egg and the parmesan cheese

Place the zucchini in a baking dish (you can put them on a bed of onions and even roast potatoes with them)
Add a little water and cover the zucchini with parmesan cheese.

Bake in 350 degrees oven for about one to one and a half hours




Note
If you just want the filling, instead of scooping the zucchini, just shred them in a food processor