Ⓥ Vegan Bohemian Ⓥ

"The eating of meat extinguishes the seed of great compassion." ~Buddha ॐ

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smilestones: Creamy Artichoke Spinach Dip (Vegan/Gluten Free) INGREDIENTS: ¾ cup plain unsweetened non-dairy milk (I used almond milk) 2½-3 tbsp freshly squeezed lemon juice 1-2 medium-large cloves garlic ¾ tsp sea salt ½ tsp dry (ground) mustard freshly ground black pepper to taste ¾ cup raw cashews (unsoaked) 2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender) 2 cups (loosely packed) spinach leaves STEP 1:Preheat oven to 425ºF.  In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth. STEP 2:Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped). STEP 3:Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color. Serve warm with raw veggies, bread, tortilla chips, pita bread/chips or crackers. I liked it even better after letting it cool, then refrigerating and re-heating it later.

smilestones:

Creamy Artichoke Spinach Dip (Vegan/Gluten Free)

INGREDIENTS:

  • ¾ cup plain unsweetened non-dairy milk (I used almond milk)
  • 2½-3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic
  • ¾ tsp sea salt
  • ½ tsp dry (ground) mustard
  • freshly ground black pepper to taste
  • ¾ cup raw cashews (unsoaked)
  • 2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender)
  • 2 cups (loosely packed) spinach leaves


STEP 1:
Preheat oven to 425ºF.  In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.

STEP 2:
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped).

STEP 3:
Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.

Serve warm with raw veggies, bread, tortilla chips, pita bread/chips or crackers. I liked it even better after letting it cool, then refrigerating and re-heating it later.


(via uncle-eridan)