Turning Veganese

I made a spinach artichoke dip a while ago that’s based on soy which is my favorite source of creaminess. In this particular recipe I’m using white beans for the people that I love who cannot eat soy. The nutritional profile is similar: iron, fiber, no cholesterol, low fat, rich in protein, vitamins and minerals and the flavor is just as awesome. We started with the following:

1 tin of white beans, drained OR 1 cup of white beans, soaked and [pressure] cooked

1 tin or jar of artichoke hearts, drained and chopped

1 10 ounce package of frozen spinach

1 small onion, diced

6 cloves of garlic, minced (more if you love garlic as much as I do)

1 tbsp onion powder

1 tbsp garlic powder

2 tbsp nutritional yeast

2 tbsp vegan parmesan (optional)

1 cube of veggie bouillon (we used Rapunzel)

1 tsp of flaked red pepper

1 dash of cayenne

1/2 tsp of paprika

juice from 1/4 of a lemon

2 tbsp vegan mayonnaise

1/4 cup of Daiya (optional)

Okay, so that seems like a lot of ingredients. It was really simple to make. Preheat your oven to 350F/175C… this won’t take long.

I put all of the ingredients into a bowl while my expert moosher went to work mooshing everything into oblivion. If you’re interested in something that’s creamier, I’d recommend putting the white beans into your blender or food processer first and blending until smooth but I like a little texture and Brent’s muscles are a sight to see mooshing  those beans. We had to microwave it a few times to thaw the spinach.

Once it was all mixed I put everything into a loaf shaped baking tin and put it into my oven for 25 minutes. It came out smelling divine and tasting even better. I burned my mouth being so enthused about getting some of our creation into our mouths.

The Daiya and parmesan do make this richer but it wasn’t missing anything when we made it with one or the other or neither. It was still creamy, rich, delightful spinach artichoke dip, perfect for parties or snacking.

This is Brent and Christie, signing off.