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Below are the ingridients that are needed to serve a remarkably good RAW SWEET POTATO and SPINACH STACK:
- Prepare 1 of sweet potato, sliced (24 pieces) 1.5mm thin.
- You need 150 grams of cream cheese.
- You need 1 1/2 cup of baby spinach leaves, roughly chopped.
- Prepare 40 grams of pistachios, chopped.
- Prepare 1 tsp of powder veggie stock.
- You need of honey.
- Prepare of salt and white pepper.
- Get of olive oil.
- Provide of VEGAN OPTION.
- Provide of vegan option.
- Prepare 150 grams of silken tofu or cashews (soaked in water).
- Use 1 1/2 cup of baby spinach leaves, roughly chopped.
- Take 1 tsp of powder veggie stock.
- Take 40 grams of pistachios, chopped (if using tofu).
- You need of salt and white pepper.
Done with the ingridients? Below are the steps on producing RAW SWEET POTATO and SPINACH STACK:
- Place the cream cheese in a bowl and put into the microwave to soften slightly..
- In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey. Blitz until mixed well but not smooth. Taste. Season. Pour into a piping bag. Place in the fridge to firm up. Roughly 30 minutes..
- Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge..
- Place a sweet potato slice on a plate. Pipe on the spinach mixture. Place on another sweet potato and repeat. Drizzle over some olive oil and sprinkle with crushed pistachios..
- Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm.
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