Category Archives: Vegan Recipes

Juice of the Day – 2/20/11

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Yesterday’s juice was a very simple carrot/orange combo.
Today I got a little more elaborate, trying to get extra greens in to see if it would help this RA flare:
1 carrot (huge)
2 smallish oranges
1 handful kale stems
1 handful spinach
1 collard leaf
5 strawberries.

No picture, because it came out a very muddy green. Again, I would say that I didn’t love this, but it was ok. I am hoping that, over time, I develop more of a taste for green juices, because right now I really just don’t like the green taste. But, I did have a bunch of baked kale chips today for lunch, so I’m pretty well green veggied up!

Juice of the Day – 2/12/11

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Today’s juice was not a big success for me.  I drank it for the vitamins, but I didn’t like it.

1 handful kale
2 stalks celery
1/2 cucumber
2 carrots
1/2 beet

I think it needed less cucumber or more beet, or something to perk it up a little.  Back to the drawing board on this one.  Maybe I should read any one of the 50-60 recipes that I have 🙂

Hot Vegan Spinach Artichoke Dip

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I seriously miss cheesy spinach artichoke dip, so I whipped this one up for the Super Bowl festivities.  I won’t say it’s good for you, but it’s certainly good!

1 lb frozen chopped spinach, thawed
1 can artichoke hearts
1 tub Tofutti sour cream
1 tub Tofutti cream cheese
1/2 cup vegan mayo
1/3 cup nutritional yeast flakes
salt and pepper to taste
grated vegan parmesan (optional)

Pulse artichokes in food processor until diced but not pureed.  Place in large bowl.  Put spinach in strainer and remove by handfuls, squeezing out all water.  Add to bowl.  In separate bowl, blend vegan cream cheese, sour cream, mayo, and yeast.  Pour over spinach and artichoke and fold in.  Salt and pepper to taste.  Spoon mixture into baking pan (a pie pan does nicely).  Sprinkle with parmesan as desired.  Bake at 350* for 30 minutes (or until mixture is heated through and slightly browning on top).  Serve with crackers, crisps, celery sticks, or good bread.