As we savor the act of gathering responsibly once again, sharing generous plates of food is a sacred practice that has been enjoyed since time immemorial. One of the most pleasurable, edible rituals involves preparing a heaping serving of bite-sized treats to pass around and savor with loved ones. Often, we find most joy from making special, elaborate platters we wouldn't relish as much alone. This may be one reason cheese and charcuterie plates stand the test of time, and remain a staple of entertaining at home.
Whether you're hosting a vegan get-together or an omnivorous crowd, the rose frosted cherry banana bread and spinach artichoke dip recipes below are sure to be the talk of the party. Gorgeous in color and rich in nutrients, each dish can be served as part of an abundant vegan cheese board or on its own.
Sarah of Sculpted Kitchen writes, "Our body is continuously taking in and taking out energy. We need our thoughts and food to synchronize to keep our bodies creating a positive place." So, who's ready to get in sync? With each recipe, you'll also be boosting your adaptogenic chef know-how in the kitchen like a pro!
Below are two shareable recipes featuring Anima Mundi Herbals products that we developed in collaboration with vegan chef and foodie, Sarah of @sculptedkitchen to bring to life:
Cherry Banana Bread
INGREDIENTS
1 cup of coconut sugar or granulated sugar
3/4 cup of mashed banana (2 medium bananas)
1/2 cup of coconut oil, melted
1 cup of plant based milk
2 cups of all purpose flour
1 tsp of baking soda
1 tsp of baking powder
1 cup of pitted washed cherries
1/2 cup wild blueberries
1 tsp of He Shou Wu
METHOD
- Preheat your oven to 350F
- Prepare your loaf pan with parchment paper or spray the side
- Add all your wet ingredients together in one bowl, including sugar
- and beat well
- Add your dry ingredients in another bowl.
- Add your dry to your wet bowl and mix until combined.
- Fold in your cherries and wild blueberries
- Bake for 55-65 minutes. Check with a toothpick to see if the middle is baked
Let the bread cool completely before frosting.
Rose Frosting
INGREDIENTS
2 1/2 cups of icing sugar
1 Tbsp Rose Powder
1 Tbsp Coconut Cream
2 tsp of plant based milk
1/4 tsp of beet crystals (optional)
METHOD
Mix all ingredients together and spread over completely cooled bread. 
Dairy Free Mozzarella
INGREDIENTS
1/2 tsp of salt
1 1/4 cup of cashews
1 Tbsp of lemon juice, fresh
1 tsp Cordyceps Powder
2 Tbsp nutritional yeast
2 tsp agar powder
2 Tbsp of tapioca powder
1 tsp of onion powder
1 tsp of garlic powder
1 vegetable cube
2 Tbsp of melted coconut oil
3/4 cup water or veg stock
Blend all the mozzarella ingredients in a blender, scrapping down the sides
Please don’t make the cheese thicken on the stovetop if you’re making it with this dip. Just place the blended liquid with the rest of dip ingredients and it will thicken in the oven.
Spinach Artichoke Dip
INGREDIENTS
A medium bottle of artichokes, marinated, chopped. Keep the liquid inside the jar to mix in after baking.
10 cups of baby spinach, chopped.
1 tsp of Adaptogenic Mushroom Powder
1/2 cup of purple onion, chopped, softened slightly on low heat in a pan
1/2 tsp of sea salt
1 tsp of onion powder
1 tsp of garlic powder
1/2 cup of cashew milk.
2 batches of mozzarella cheese. Recipe above.
1/2 tsp of paprika, pepper for seasoning, and to taste for the top afterwards.
Chipotle seasoning to taste for the top afterwards.
- Place all the Spinach Artichoke ingredients in a medium shallow dish, including the mozzarella. Stir well. Bake in oven at 350F for 20 mins. Broil on low for 3 mins if broiled look is desired. Stir the pan and add in your reserved artichoke oil from jar. Sprinkle with paprika and chipotle seasoning. Dip should be creamy :)
- Serve immediately. Leftovers will last for one day.
