Served by Renee Herrell-Fitzgerald
Ingredients 2 jars (12 ounces each) Spanish Piquillo peppers, drained 5 cups Oh She Glows Sour (Cashew) Cream 3 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped Coarse sea salt to taste  Instructions With your fingers, gently open …
Served by Renee Herrell-Fitzgerald
Ingredients ½ can of black olives ¼ cup green olives ¼ cup pitted Kalamata olives 2 tsp olive oil ½ teaspoon of marjoram ½ teaspoon of thyme Sat and black pepper to taste Directions Place all ingredients in …
Served by Renee Herrell-Fitzgerald
First Layer: Artichoke Cream 2 Tablespoons olive oil 2 teaspoons white wine vinegar 1 can water-packed artichoke hearts, drained Second Layer: Truffle Mushrooms 2 thinly sliced leeks (white part only) 2 cups sliced baby bella mushrooms 2 Tablespoons olive oil 1 …
Served by Renee Herrell-Fitzgerald
Ingredients • 1 artichoke • 1/3 cup Veganaise • 1 tablespoon ginger paste • 1 teaspoon Sriracha sauce • ½ teaspoon ground pepper Directions 1. Steam artichoke. 2. Combine Veganaise, ginger, Sriracha sauce and pepper. 3. Spice to your taste. …
Served by Renee Herrell-Fitzgerald
Ingredients • 1 can Cannellini white beans • 1 1/2 teaspoon white wine vinegar • 1 clove garlic, chopped • 1/4 teaspoon of cayenne pepper • 1/4 cup olive oil • Salt and pepper to taste Directions 1. Place all …
