The Best Spinach Artichoke Dip

This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarantee, this will give TGI Friday's version a run for its money!

Ingredients:

• 1 (14 1/2 ounce) can cannellini beans or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1 (14 1/2 ounce) can artichoke hearts, roughly chopped
• 8 ounces vegan cream cheese (I use Tofutti brand)
• 1/4 cup panko
• 2 tablespoons nutritional yeast
• 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional)

Directions:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

Cheezy Artichoke Crostini

PPK Cookbook Challenge Week Three: Colleen Patrick Goudreau


Since the folks over on the PPK website are cooking from Colleen Patrick Goudreau's cookbooks, I decided to take  some inspiration from them and follow suit.

Although I do have Joy of Vegan Baking and Vegan Table, this dish was inspired from Color Me Vegan.  Colleen was nice enough to post some sample recipes here, on her website.  For the dish above, I used the cashew cream part of the Black Olive Bruschetta with Cashew Cream.  Since I had no black olives on hand, I decided to mix in a can of artichoke hearts instead.  I then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor.

Ingredients

1 cup raw cashews
1 tablespoon olive oil, plus additional oil for brushing
1/2 yellow onion, finely chopped
1 teaspoon miso (white or yellow)
1 tablespoon lemon juice
1 tablespoon water
1 -2 garlic clove, minced
1 -2 tablespoon nutritional yeast
salt and pepper, to taste
1 (14 1/2 ounce) can artichokes, chopped
1 baguette, sliced
fresh chives, minced, for garnish

Directions

• Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
• In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 
• Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
• Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
• In the meantime, preheat broiler to high.
• Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
• Top each toasted slice with 1-2 tbsp of the cheezy artichoke spread then sprinkle with chives.

I was fortunate enough to hear Colleen speak at a book signing here in little Rhode Island.  I actually found out about it by accident, but had time to rush down to the Barnes & Noble in Warwick with my books to get them signed!  I have listened to her podcasts many times, and I must say, she is EVERY bit as inspiring and enthusiastic about veganism in person ^_^

Artichoke Olive Salsa

This recipe came in the weekly emails I receive from the Meatless Monday website. It sounded so delicious I just had to try it. It's really easy, and looks gorgeous.  Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas, or as a topping for bruscetta.

Ingredients: (serves 6)


1 (14 ounce) cans artichoke hearts, drained and chopped
3 roma tomatoes, seeded and chopped
2 tablespoons red onions, minced
1/4 cup kalamata olive, sliced
1 tablespoon garlic, minced
salt and pepper, to taste
3 tablespoons fresh basil, chopped
1 -2 tablespoon extra virgin olive oil
 
Directions:
Prep Time: 10 mins

Total Time: 10 mins

1. Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl.
2. Season with salt and pepper to taste.
3. Add enough olive oil so that the salsa reaches desired consistency.
4. Cover and refrigerate for 20-30 minutes before serving.