I made this yesterday when a solid hour of googling yielded no results for a spinach dip that could be converted to a vegan recipe. Tyler loved it so much I was worried I would have to drag him away by his beard so that everyone else could have some. I served it with Triscuit crackers, but it would also be good with veggies, bread, chips, whatever. So, here it is:
OVEN 350°
*1 container Tofutti Better Than Cream Cheese
*1/4 cup unsweetened soymilk
*1 tbsp lemon juice
*1/4 to 1/3 cup flour
*1/2 tsp salt
*1/2 tsp white pepper
*1 tbsp dill weed
*1 tbsp granulated garlic
*2 bunches green onion, small diced
*1 medium red bell pepper, small diced
*3/4 cup frozen, chopped spinach
1. In a small mixing bowl, whisk together the cream cheese, soymilk, lemon juice, and flour until there are no lumps. The consistency should be like a really creamy, thick batter.
2. Add the spices and the veggies and stir until well mixed. Pour into a small casserole or loaf pan.
3. Bake 15 to 20 minutes, or until light golden brown on top. Serve warm.
Enjoy!
Subscribe to:
Post Comments (Atom)
2 comments:
I introduced your blog to a coworker of mine. She and her husband aren't vegans, but they're both lactose intolerant, and a lot of your recipes work for them, too.
She asked me about recipes for yams...not American sweet potatoes, but those starchy yams that they grow in Africa and Asia. Got any ideas?
Love, Mom :-)
the lentil soup recipe (it's the first one i posted) is really, really good if you substitute yams for the potatoes. i also have a good recipe for sweet potato pot pie that i was planning on posting at some point, and you can always just use yams instead. i'll think about it more.
Post a Comment