Need an appetizer that’s quick and delicious? Try these vegan spinach and artichoke balls at your next party (or for yourself tomorrow night). They are low prep and high success! They make a great passed hors d’oeuvres plain or a plated appetizer with marinara dipping sauce. This is also a delicious addition to your brunch menu!
I have been on a quest to recreate the comforting flavor of the spinach balls of my past… The crunch on the outside, the gooey inside… But I was trying to do it without the cheese, the oil and the butter. The results are delicious! I know because I ate the entire last batch myself with all intentions of saving some for my napping kids. They woke up to PB&J… and a very happy mama:) Try it out and let me know what you think!!
Spinach & Artichoke Balls
These baked curry bites are the perfect nuggets for my little nuggets. They are delicious with all kinds of dips- and plain too.
These yummy curry bites were the answer to a weeks long food rut at our house. Sometimes it takes days of PB&J and plain elbows & beans to create a recipe at delicious as this one. So… kids, I’m not sorry! It was worth it!
These bites were inspired by a recipe in one of Jenna Helwig’s cookbooks that I used to make quite often for my oldest when he was a baby. Back then, we were doing our best to eat healthy foods- but that didn’t mean vegan. Now, we are working hard to eat only whole, plant based foods… unfortunately that meant those old curry bites were out.
So when I finally couldn’t bare to make another PB&J last week, I got busy recipe tweaking and testing. They are a deliciously neutral base for dipping. Our favorite way to eat them has been dipping them in marinara sauce. It’s reminiscent of a mozzarella stick to me. The consistency is great. They DON’T last long. We make them long and thin- kind of like those scooping chips, and they get crispy this way. You can’t resist them when you pass them in the kitchen. So expect no leftovers.
Baked Curry Bites