Vegan Spanakopita

Hello! How have your Holidays been so far this year? Mine have been terribly busy. And also quite frankly, a smidgen frustrating...I'm looking at you, UPS, Shutterfly, and West Elm! However, there were times of relaxation that included walks in the snow and watching Dracula on Hulu. You know, the one on NBC with Jonathan Rhys Meyers? How they are allowed to show that on normal television is waaaay beyond me, but after watching The Tudors, I'm down for anything with Jonathan Rhys Meyers. Even if it is watching scary Dracula...around Christmastime. Oh well. If you haven't seen either of these shows, first, shame on you. And second, what are you waiting for?!  For Christmas morning brunch at my Grandparents' house, I made this. Sooooo amazing. And for Christmas dinner I brought along my favorite drink ever and this Spanakopita! Spank-eee-o-pita. I was informed this is not the correct pronunciation of this dish. It's spa-na-ko-pi-ta, which, now that I look at it...makes a lot more sense. I have no idea where I got my pronunciation of it. 

My family never made this dish, growing up. Honestly, I think I've only had it a couple times. My BFF used to make it a lot and I remember liking it, though I obviously never learned how to properly pronounce it. I had some leftover phyllo dough in the fridge, which of course, I couldn't bear to waste and I thought might be a sign that it was time to take on the spank-eee-o-pita. 

Traditionally, I believe it involves feta. But don't freta (hah hah hah), feta doesn't make an appearance in this spanakopita! The flavor and texture of feta, however, is mimicked by a combination of chickpeas, nutritional yeast, tahini, vinegar, and lemon juice. Yes, this dish has all the wonderful flavors of the traditional, but with a little more benevolence. It's friendlier to the earth, to the cows, the chickens and to your body! I should've called it Friendly Spanakopita! 

Vegan Spanakopita 

Serves 8

• Filling:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 8 green onion stalks, chopped
• 4 garlic cloves, minced
• 2 10 oz. frozen chopped spinach packages, thawed
• 1 15 oz. can of chickpeas, drained, rinsed and mashed
• 3 Tbsp. nutritional yeast
• 1/3 cup kalamata olives, de-pitted and chopped
• 1/3 cup tahini
• 1 Tbsp. apple cider vinegar
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. dried parsley
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 lemon, juiced (divided into 1/4 cup and remainder)
• 12 phyllo dough sheets
• Glaze:
• 1/4 cup lemon juice 
• 1 1/2 Tbsp. maple syrup
• 2 Tbsp. ground flax seed

In a large saute pan, heat the olive oil over medium-low. Add in the chopped onion and green onions and saute for a few minutes, until the onions have started to soften. Now, add in the garlic and continue to saute a few more minutes, until the onions have become translucent. 

Add the spinach to the onion mixture and turn the heat up to medium. Allow the spinach to cook until all the water has evaporated, stirring occasionally. This will take some time, about 10 minutes or so. Meanwhile, mash up the chickpeas.

Once all the water is gone, add in the rest of the filling ingredients, including the remainder of the lemon juice once 1/4 cup has been set aside, but excluding the phyllo dough. Combine well and allow to cook for another 5-10 minutes, until thoroughly heated while stirring occasionally. 

See my reindeer dish towel?? Meanwhile, preheat the oven to 350 F and whisk together the glaze ingredients in a small bowl. Spray a 9x13 baking dish with a nonstick cooking spray and place one sheet of the phyllo dough on the bottom of the pan. Lightly brush with the glaze to coat, then place another sheet on top of that and glaze. Repeat with an additional four sheets. There should now be six sheets stacked, total.

Now, spoon the filling into the dish and smooth over so it's even, ensuring to fill the corners. Place a sheet of phyllo dough on top of the filling and continue the glazing process with the other half of the phyllo dough sheets. There should now be six on the bottom of the dish, followed by the filling, followed by six more phyllo dough sheets. Be sure to brush the very top sheet and even spray it with some nonstick cooking spray. 

Bake for about 35 minutes at 350 F. Remove from oven and allow to rest for five minutes.

Then, slice into eight rectangles and serve hot! Scrumptious!

Wiggling to George Ezra – Budapest

[yumprint-recipe id='56']Adapted from Virtually Vegan Mama

Greek Hummus Salad Dressing

It's no secret that I do most of the grocery shopping in our house. Every once and awhile Todd will go to Costco, in Anchorage where he works. He always manages to bring home something that he picked out and that was not on our the list. Most recently, he came home with a 500 pack of single serving hummus tins. If you're vegan, you probably know of which I speak. I was delighted that he'd brought home something healthy! However, hummus usually requires vegetables. Vegetables that need to be washed, chopped and put in a little container to be brought along to work, to be eaten. Having forgotten that we had this 500 pack of hummus tins (in the back of the fridge), necessary veggie preparation did not happen. 

While cleaning the fridge this weekend I stumbled upon said hummus tins and took a peek at the expiration date. Uh...it's tomorrow, as in December 24rd. I'm not saying that these won't be consumed long after their expiration date, because they will, let's be real. However, we should probably get hoppin' on that. I had some leftover lettuce from several days earlier that needed to be eaten and I thought it would be a good idea to combine all the things that were beginning to decay in the fridge, to make one meal. This includes the kalamata olives, their original purchase date is probably going on a few years...if I die within the next few days, you'll know why. 

May I suggest finding some...er...fresher ingredients for your salad dressing? Regardless, this salad dressing is awesome! It's creamy and thick, thanks to the hummus and not overloaded with oil, which can be appreciated. The kalamata olives lend a miso-esc umami flavor, the lemon juice a tartness, pinch of sugar a sweetness and the paprika a smoky profile.

This dressing couldn't be easier, so if you find yourself truly fortunate enough to have a 500 pack of single serving hummus tins a little past their prime, you now know what to do.  

Greek Hummus Salad Dressing

Makes about 1 1/2 cups

• 1/2 cup hummus (your favorite kind, Greek would be perfect)
• 1 lemon, juiced (1/4 cup)
• 2 Tbsp. olive oil
• 1/4 tsp. paprika
• pinch of vegan sugar
• 10 kalamata olives, minced

In a small bowl, whisk together everything except the olives.

Once well combined, stir in the olives. 

Serve over your favorite salad, or greek salad! 

I served mine over a simple mix of spinach, romaine lettuce and arugula.

Listening to Glasvegas – A Snowflake Fell (And It Felt Like A Kiss)

[yumprint-recipe id='55']Slightly adapted from Gormandize With Us

David Rio Power Chai Review & Recipe

On occasion, my best friend in the world stops by the clinic and brings me a chai tea. It is the most delicious beverage ever. Especially when it's unexpected and delivered to you at work. I love her so much. I asked her what kind of chai it was (as I am very particular about my chai) and she told me it's David Rio's Elephant Vanilla Chai made with soy milk. I knew I had to get my hands on some of this chai tea powder. I went onto the David Rio site to learn about this most delicious chai, because that's just the kind of person I am. Must. Research. Everything. Based out of San Francisco, all David Rio chai is GMO-free and kosher, and their Tiger Spice Chai is organic. As part of their mission, they work with animal welfare organisations such as the International Fund for Animal Welfare (IFAW) and several others. I thought, of course, that is was absolutely fabulous. I read somewhere that every dollar you spend, you are casting a vote for the kind of world you want to live in...or something like that. It's hard to find companies that have integrity and do genuinely take an interest in animal welfare and rights.

All their chai mixes are called "dairy-free". They use a non-dairy creamer as a milk substitute in the powder mixes. However, the non-dairy creamer does contain sodium caseinate, which is a milk derivative. But, it is technically considered a non-dairy product. Yet, I personally, couldn't feel good about drinking something with sodium caseinate. And Todd, of course, cannot have any milk whatsoever because it's a big trigger for his rheumatoid arthritis.

Saddened, I knew I couldn't justify purchasing any of the chia mixes, even with all the great work they do for animal welfare charities! While perusing their website I saw that they have one variety of chai that is completely dairy-free, their Power Chai! I was so excited, I cannot even tell you. Behold, the David Rio Power Chai. 

The Power Chai is absolutely lovely. It's a delicious blend of black tea and Japanese Matcha, a ceremonial green tea powder. Rich and frothy, this chai is bold, lively and sure to put a smile on your face. You know how sometimes when something is so good, it makes you do a little dance? No? That's just me, huh. Well, it makes me do a little dance. Todd knows what I'm talking about. 

There is only one place in Alaska that carries David Rio tins for purchase, but they do not carry the Power Chai. I plan to ask our local grocery store to carry it! Please check out their site here to see all their wonderful products and the good they extend toward animal welfare! Amazon.com also carries David Rio, but again, the Power Chai is only available with an outrageous shipping cost. Perhaps because it's new? Maybe in the coming year, it too will be available!

Move over Oregon Chai. This is my new favorite chai. My take on the basic David Rio Power Chai tea latte is made with creamy, silky coconut milk with a little splash of sweet vanilla and a pinch of cayenne for a little spicy bite. 

Invigorating Power Chai Latte

Makes 1 large mug

• 1 1/2 cups cartoned coconut milk (I use Silk Vanilla)
• 3 Tbsp. David Rio Power Chai mix
• 1/4 tsp. vanilla extract
• pinch of cayenne pepper

Heat the coconut milk milk in the microwave or over low heat on the stove. 

Whisk in the chai mix, vanilla and cayenne pepper. 

Serve hot and frothy!

Todd and I sipped this chai while wrapping presents. Check out this sweet wrap job. The paper is actually part of the packaging from the box that David Rio sent me. I'm not making that up. Yes, I use packing paper for all my gifts. Don't judge. It's awesome, economical and environmentally friendly. I asked Todd for a hippy high five when I told him this. He did not disappoint. Crazy hippies for the win!

Do you like Todd's snowflake? I told him it was a bit Southwestern, I don't think it was on purpose...but we had a good chuckle about it. OMG, we are lame. Also, as of right now, that greenery you see is our Christmas tree. Waaahhhh! 

Yes, I am listening to a playlist called, Jazzy Christmas.... Harry Connick, Jr. – Have A Holly Jolly Christmas

[yumprint-recipe id='54']

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THESE PRODUCTS WERE SUPPLIED TO US AS GIFTS BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.