Roasted Tomato Spinach Boats:

3 roma Tomatoes 
3.5 cups Spinach 
1.5 cups Mushrooms
1 medium yellow Onion 
2 tsp Garlic 
Olive Oil 
Bread (baguette is best for this)

Cheese Spread:

2 cups Cashews 
1 Lemon (squeezed)
1 cup Nutritional yeast 
Water (thin out cheese sauce)
Salt & Pepper to taste


1 1/2 cup Just mayo 
2 tbsp White wine vinegar 
4 tbsp Dill
1 tbsp garlic/onion powder
To taste Garlic salt 
To taste black pepper


Saute oil, onions, and garlic until translucent. Add mushrooms and cook for another 2 minutes. Add spinach in last and saute until spinach is cooked.

Blend Cheese Sauce ingredients.
Mix Ranch Ingredients together.

Toast your bread (baguette) Slice Bread into pieces and in half. (Face open pieces)

Spread cheese sauce on toasted bread pieces. Then add mushroom and onion mixture with spinach. Top with ranch!

Kayla Jacob

Personal Chef

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