RAW SWEET POTATO and SPINACH STACK

Name: RAW SWEET POTATO and SPINACH STACK
Yield: 4 servings
Cuisine: American
Ingredients: 1 sweet potato, sliced (24 pieces) 1.5mm thin; 150 grams cream cheese; 1 1/2 cup baby spinach leaves, roughly chopped; 40 grams pistachios, chopped; 1 tsp powder veggie stock; honey; salt and white pepper; olive oil; VEGAN OPTION; 150 grams silken tofu or cashews (soaked in water); 1 1/2 cup baby spinach leaves, roughly chopped; 1 tsp powder veggie stock; 40 grams pistachios, chopped (if using tofu); salt and white pepper

VegOut @cook_3009173

raw. . . vegan. . . easy. . . delicious. . .

VegOut @cook_3009173

raw. . . vegan. . . easy. . . delicious. . .

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Ingredients

4 servings

1sweet potato, sliced (24 pieces) 1.5mm thin
150 gramscream cheese
1 1/2 cupbaby spinach leaves, roughly chopped
40 gramspistachios, chopped
1 tsppowder veggie stock
honey
salt and white pepper
olive oil
VEGAN OPTION
vegan option
150 gramssilken tofu or cashews (soaked in water)
1 1/2 cupbaby spinach leaves, roughly chopped
1 tsppowder veggie stock
40 gramspistachios, chopped (if using tofu)
salt and white pepper

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Steps

1

Place the cream cheese in a bowl and put into the microwave to soften slightly.
2

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.
3

Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge.
4

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.
5

Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm