1 1/2 cups water
1 cup vegetable oil
1 medium onion, diced
1 dash garlic powder
1 tablespoon vegetable oil
2 tablespoons brown sugar
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried rosemary
1 1/2 teaspoons dried oregano
1 lemon, juiced
1 1/2 teaspoons dried basil
1 tablespoon umami pepper
1 tablespoon honey
Quart cream cheese, softened
1/2 cup vegetable oil
1 egg, beaten
1/4 cup white sugar
2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (8 ounce) container vegan sour cream
1 tablespoon dried parsley
1 (3 ounce) can chopped spinach
2 tablespoons sour cream
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, warm water to a boil. Stir in oil and onion, cook, stirring, for 10 minutes or until bubbly. Place garlic powder, white sugar, olive oil, brown sugar, oregano, basil, rosemary, and oregano in a blender (or milk canner). Blend until smooth. Stir in lemon juice and parsley. Serve over babycakes and sliced vegetables.
In a large bowl, beat cream cheese and egg together. Mix in flour, baking powder, and 1/2 cup Parmesan cheese. Beat until smooth, then fold in half of spinach. Beat in sour cream, reserving the remaining 1/4 cup of cream cheese.
Sprinkle half of the meat mixture onto the bottoms of two 9 inch glasses. Layer babycakes on top of meat mixture. Dot with remaining 1 1/4 cup of cream cheese, then sprinkle with remaining 1/4 cup Parmesan cheese. Layer with remaining 1/4 cup spinach. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 375 degrees F (190 degrees C) for 50 minutes, then reduce heat to 325 degrees F (165 degrees C) and continue baking for 10 minutes, or until center of halves are golden. Cool completely before cutting into squares.
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