I wanted to make a vegan Spinach and Artichoke dip because it’s definitely a favorite of Matt’s (if it’s on the menu at a restaurant, he’ll order it. Well, pre-vegan Matt, anyway) and I love it, too. I took a look at some recipes online but none of them seemed as easy and sure-fire delicious to me as I wanted. So, I just made something up. And it was ridiculously amazing. Though I purposely made “a lot” of it, apparently it wasn’t that much because Matt had some for breakfast, lunch, and dinner and soon it was all gone.
Another bonus? Super easy, and not expensive like it usually is at restaurants! I wish I’d gotten a better picture of it, but we just ate it too darn fast. It’s too tasty to last for photographs. It doesn’t take skill or much time, either! I think it probably took me 10 or 15 minutes total, and Matt was stealing bits of it before I’d even finished 🙂
Here’s the recipe:
-1 TBSP Extra Virgin Olive Oil (for using in the pan)
-16 oz. bag of frozen spinach
-8 cloves of garlic, minced
-2 cans of artichoke hearts, pureed in a food processor
-4 TBSP nutritional yeast (adds a saltiness &Vitamin B12!)
-4 TBSP veganaise* (don’t buy the cheaper brands, they just aren’t very good… )
-4 TBSP vegan* cream cheese
(*if you aren’t vegan, use your favorite regular kinds)
-Fry the minced garlic in the olive oil over medium heat as you add the pureed artichoke and frozen bag of spinach. Stir on occasion until everything is well mixed and the spinach is no longer frozen.
-Add the nutritional yeast, veganaise, and vegan cream cheese. Stir well.
-Return the entire mixture to a food processor or blender and pureed to your liking. Serve warm, and watch it disappear!
This recipe comes from a wonderful cookbook intended for the whole family, which is a great resource for healthful meals (with meat and dairy included in some of the recipes, mind you – it’s not a vegan cookbook but does have a good number of vegan recipes) for parents of young toddlers and children. It’s called “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents“
Page One: Ingredients & Some Directions (Sorry it's a bit fuzzy)
Page Two: Final Instructions
This delicious recipe from Feeding the Whole Family was so much easier than I anticipated (and tasty, to boot) that I made it twice in one week. Despite much of that week being spent in the hospital caring for my toddler. It was that good, and as long as you prepare the marinated tofu in advance, that fast and easy!
Round One: Big Fried Tofu Pieces on Collard Greens with Soba
Round Two! This time I used spinach instead of collard greens, and sliced the tofu into smaller and more identical triangles.
I hope you’ll try it and love it as much as I did. Who knows? Maybe you’ll even make it twice in one week! 🙂