Category Archives: Veganism

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.

Citrus Berry Salad with Faux Blue Cheese Dressing

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Dog! I Love Salad  I really do.  And I don’t mean “love.”  I mean LOVE.  Salad is pretty much my go-to meal, even when I’m not really worrying about what I eat.  Sometimes people are startled by the quantity of salad that I can eat, but, hey, it’s lettuce. : )   Yesterday, I whipped up this little gem.  I’ll definitely be doing it again!

Bed of
4 cups shredded romaine

Topped with
1/2 cup blueberries
1 cup grapefruit segments
1/4 cup sunflower seeds

Dressing
1/4 cup vegan mayo
1 T lemon juice
1 T apple cider vinegar
1/4 t garlic
salt and pepper
1/4 cup finely chopped firm tofu
(Mix first 5 ingredients, add soy milk to thin as needed, fold in tofu and top salad)

Creamy Roasted Vegetable Chowder

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5 lb potatoes, peeled and diced
3 cups sliced carrots
1 lb asparagus cut into 1/2 inch pieces
1 large onion, quartered
2 stalks celery, sliced
1 bag frozen corn (optional)
4 cups vegetable broth
2-3 cups soy/rice/almond milk
1/2 cup nutritional yeast (optional)
3 T olive oil
salt and pepper

Place 1/2 of potatoes and the onion in a large soup pan with about 1 inch of broth.  Boil and then reduce to a simmer.  While that is cooking, toss remainder of vegetables – except  corn – in olive oil and spread on baking sheets.  Salt and pepper lightly.  Place in oven at 450* and turn over once in a while to prevent burning.  When potatoes in pan are very tender, remove from heat and blend with an immersion  blender or hand mixer.  This should create something close to mashed potatoes.  Add the remainder of the broth and stir. Begin adding soy milk (or other) until consistency of chowder base is reached. Add nutritional yeast (optional) and stir.  Return to very low heat to simmer.  If you end up with a base that is too thin, you can thicken to taste with corn starch or potato starch.  When vegetables are close to done, add corn and continue baking until cooked through.  After vegetables are done roasting, add to creamed potatoes/broth mixture.  Adjust seasoning and serve!