This is a fantastic pantry recipe, perfect for when your perishable groceries are running low at the end of the week! Transform one creamy dip and one can of tuna into a pasta bake, fish cakes and a hot sandwich.
artichoke hearts in water, drained
¼ cup avocado oil
2 tbsp freshly squeezed lemon juice
1 head roasted garlic
¼ tsp sea salt
2 tbsp nutritional yeast
To taste sea salt & freshly cracked black pepper
To roast the garlic: Preheat oven to 400F. Drizzle the head of garlic with avocado oil and wrap it in a piece of aluminum foil. Bake for 1 hour and let it cool before unwrapping the foil.
Place all the ingredients in a blender and purée on high until smooth, about 1 minute.
For Casserole (makes 4 servings)
Creamy Artichoke Dip (see above)
½ lb brown rice pasta, boiled and drained
2 cans light tuna, drained
2 cups pre-washed organic baby spinach leaves, roughly chopped
1 cup non-dairy cheese
to taste sea salt and freshly cracked black pepper
Preheat the oven to 400F and lightly grease a casserole dish with oil. In a large bowl, toss together the artichoke dip, pasta, tuna, spinach and half of the cheese. Transfer into the casserole dish and sprinkle the remaining cheese on top. Bake for 25-30 minutes or until the cheese is fully melted and golden on top.
Prepare a thermos, by filling it with 1 cup of boiling water. Set aside
for 5 minutes. Pour out the water and fill the thermos with the tuna casserole.
For Fish Cakes
(makes 4 servings)
1 batch Creamy Artichoke Dip (see above)
Preheat the oven to 400F and line a baking tray with parchment paper. In a large bowl, mix together all the ingredients except for the artichoke dip. Season with salt and pepper.
Using a ⅓ cup measure, pack
the tuna mixture into the measuring cup and gently transfer onto the baking
tray. Repeat with remaining fish mixture. Bake the fish cakes for 30 minutes
until golden and crisp on the outside. Let them cool completely on a cooling
rack before placing them into the lunchbox container. Serve with a dollop of
artichoke dip on the side or in a separate container.
For Panini (makes 4 sandwiches)
Dip (see above)
4 large gluten-free tortillas
1 can Light tuna, drained
1 cup pre-washed organic baby spinach leaves
½ cup non-dairy cheese
Spread 1 tablespoon of artichoke dip onto each tortilla and fill with tuna, spinach and cheese. Assemble one wrap at a time by either folding in both sides of the wrap and rolling the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go or just fold the tortilla in half.