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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Actually, I have three versions.....here they are (all vegan)
Date: December 13, 2005 at 5:15 pm PST

In Reply to: BRYANNA your spinach artichike dip posted by salmueras on December 13, 2005 at 4:07 pm:

The last version does not require any soy parmesan...

BRYANNA’S HOT ARTICHOKE DIP
Makes about 3 and 1/2 c.
Adapted from my book “Soyfoods Cooking for a Positive Menopause”.
Bryanna Clark Grogan 2005

This easy hot dip never fails to please. Serve it with crackers, crostini or French bread

12-14 oz. jar marinated artichoke hearts, drained
1 c. commercial or homemade vegan mayo
1/2 c. Soymage Parmesan substitute
OPTIONAL:
3 T. chopped fresh tarragon, basil, or dill
1 or more cloves garlic, crushed

Combine the ingredients in the food processor until the artichokes are coarsely chopped.

Place in an oven-proof or microwave-proof serving bowl and sprinkle with paprika. Bake at 350 degrees F for 10 minutes, or microwave on HI 2 min.

VARIATION: BRYANNA’S HOT SPINACH-ARTICHOKE DIP
Add one 10 oz. pckg. Frozen chopped spinach, thawed and squeezed dry. Add up to 1 c. more mayo if it seems too dry.

*********
Stuff spinach-artichoke dip into mushroom caps and bake it!

Wipe the fresh mushrooms with damp paper towels. Remove the stems by twisting them gently; dice stems and set aside. Arrange the mushroom caps on a sheet of aluminum foil on a baking sheet, and set aside.

Preheat the oven to 350ºF.

Fill the mushroom caps with some of the filling, mounding it up slightly. Drizzle a little olive oil over the mushrooms.

Place a second sheet of aluminum foil over the mushrooms and seal the edges by folding in on the foil. Bake for 25 minutes. Remove the top sheet of foil and bake an additional 5 minutes. Serve immediately.

*************************

BRYANNA’S CHEESEY VEGAN SPINACH AND ARTICHOKE CASSEROLE
Bryanna Clark Grogan 2005
From my Vegan Feast Newsletter
http://www.bryannaclarkgrogan.com/page/page/1145422.htm

Serves 2-4

This is kind of like a casserole version of that hot, creamy artichoke dip!

10 oz. Package frozen chopped spinach, thawed
14 oz. Jar marinated artichoke hearts
2 T. raw cashew pieces
8 oz. Medium-firm regular tofu OR extra-firm SILKEN tofu
1 and 1/2 T. lemon juice
1 T. light miso
1 T. flour
1/2 T. tahini
1/2 tsp. salt
pinch sugar
1/4 c. plain soy protein powder
2 chopped green onions
2 T. chopped fresh basil
freshly-ground black pepper to taste
1/4 c. Soymage 100 percent vegan soy parmesan plus a little bit more to sprinkle on top

Preheat the oven to 375 degrees F. Oil a 9” pie pan

Squeeze the spinach as dry as possible. Drain the artichoke hearts in a colander, then rinse the oil off with warm water. Drain again. Slice the artichokes.

In a DRY food processor, grind the cashews as finely as possible, almost to a past. Loosen them from the sides of the processor bowl with a spatula and add the tofu, lemon juice, miso, flour, tahini, salt and sugar. Process until quite smooth.

Add the soy protein powder and process again until smooth. You may have to stop the machine and scrape down the sides to get all the powder mixed in. Add the onion, basil and pepper and process briefly. Add the soy parmesan and process briefly again.

Add the squeezed spinach and drained, sliced artichokes. Pulse the processor briefly just to chop the artichokes a bit and mix.

Spread the mixture into the prepared pan, sprinkle with a little more soy parmesan, and bake for 18-20 minutes. Cut into3-4 wedges and serve hot, cold or at room temperature.

***********************************
BRYANNA'S YET ANOTHER YUMMY VEGAN VERSION OF HOT SPINACH-ARTICHOKE DIP! (no soy parmesan needed!) (FROM MY VEGAN FEAST NEWSLETTER)
http://www.bryannaclarkgrogan.com/page/page/1145422.htm
Bryanna Clark Grogan 2005

1(10 oz.) pckg. chopped frozen spinach, thawed and squeezed
14 oz. jar marinated artichoke hearts, drained and chopped
1/2 c. raw cashews
1 (12.3 oz.) box extra-firm SILKEN tofu
2 and 1/2 T. nutritional yeast
5 tsp. lemon juice
4 and 1/2 tsp. light miso
4 tsp. tahini
1/8 tsp. salt
pinch sugar
1/2 c. vegan mayonnaise
4 cloves roasted garlic
freshly-ground black pepper to taste
1/2 c. breadcrumbs
paprika
Serve with:
crusty bread

Preheat the oven to 375 degrees F. Oil a shallow baking dish.

Process the raw cashews in a dry food processor until almost a paste (you may have to scrape the sides of the processor a couple of times). Scrape the sides and add the silken tofu, lemon juice, nutritional yeast, miso, tahini, salt and sugar. process until very smooth.

Add the vegan mayonnaise and roasted garlic and process again. Add the artichokes and spinach, and pepper to taste. pulse just to combine. Spread the mixture in the baking dish. Sprinkle with the breadcrumbs and paprika. Spray with a bit of pil spray. Bake for 15-20 minutes, or til hot and bubbly. Serve with crusty bread.

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