Creamy Artichoke Spinach Dip

Dreena Burton is one of my favorite plant-based chefs online and this recipe can be found here:  

http://plantpoweredkitchen.com/recipe-page/?recipe_id=6025895

It's been a while since I posted, I know.   This recipe is worth the wait.  I wouldn't have said that yesterday after the first few bites, but with a few minor tweaks and the appropriate vehicle to get this dip to your piehole, I completely changed my mind.

First of all,  this is really quick and easy - a great recipe that is easy to keep all ingredients on hand. 

Second, reduce the amount of garlic.   This recipe does not cook long enough to get rid of the harsh flavor and bite of raw garlic.   I strongly suggest using one small garlic clove,  or about the equivalent of only 2 teaspoons minced garlic.  

Third, I also used canned artichoke hearts.   Just make sure to get the ones packed in water, not the marinated ones that are dripping with oil and herbs/spices.  

Now for possibly the most important thing you need for this recipe... The correct vehicle to eat it on.  My mom and I started of using whole grain pita.  TERRIBLE CHOICE!   This dip is creamy and about the consistency of chunky applesauce.   It is imperative that whatever you dip in it is exactly the opposite.   You really need something crunchy, and preferably salty.   The non-vegan version of this dip is traditionally served with corn tortilla chips.   There's is a reason for that.  The contrasting texture is what makes all the difference between a very so-so taste experience and an "ah-ha" moment.   We started using pretzels and had that revelation.   Toasted pita chips would be great, as well as baked tortilla chips, whole grain Melba toast... You get the idea here.

As usual,  due to my lack of photographic skills, I'm using the original author's photo.  

Make this!   You won't be sorry! 

Vegan What I Ate Wednesday #2 - Pasta with Vegan Creamy Mushroom-Basil Alfredo Sauce

How does this sound - creamy, intensely rich, flavorful, garlicky….  I need more adjectives for this dish.  Outstanding is the bottom line.  In true form, I made some significant changes, but all in the name of enhancing nutritional quality and  boosting flavor.  This is just so good that I really felt like I should be adding other veggies to boost the nutritional profile, but I had to keep reminding myself that the sauce IS cauliflower and not the old unhealthy, artery-clogging dairy products I’m used to.  I’ve made vegan Alfredo sauce based on cauliflower before, and really liked it, but this one is over the top with the inclusion of mushrooms and fresh basil.  I couldn’t help but take spoonful after spoonful of the sauce right from the pan before the pasta was done!  I guess the sauce could be a soup too though.  Thin it a little bit, maybe stir in fresh spinach at the end of the cooking process, garnish with some whole wheat sourdough croutons and what a nice warming winter soup.  Ok – I’ll work on that one soon!  Until then, here is what I did differently and the link to the original recipe from Baker Bettie.  The beautiful photo comes directly from her blog also.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The link to the original recipe:

http://bakerbettie.com/vegan-cauliflower-alfredo/

 

The ingredients in the original recipe from Baker Bettie are:

       

3 lb cauliflower (about 1 large or 2 small)

2 cups milk of choice (I used almond) 

5 cloves garlic, minced

2 TBSP nutritional yeast (optional, but will give the sauce more of a cheesy flavor)

salt and pepper

1 lb pasta of choice

1 large red bell pepper

6 oz mushrooms

1 small onion

¼ cup fresh basil finely chopped

 

The ingredient changes I made were:

 

1- Increased nutritional yeast to ¼ cup.

2- Omitted red bell pepper (not because I don’t like it, but because I didn’t have one).

3- Omitted oil.

4- Increased mushrooms to 1 pound and used sliced cremini (baby bella) mushrooms.

 

I didn’t make a lot of changes to the preparation method.  Here is what I did do to omit the need for oil and retain more nutritional value from the cauliflower:

 

1- Steamed the cauliflower rather than boiling it.

2- Water sautéed the garlic with the onions and, mushrooms  until all were very soft and mushrooms released their water and it evaporated.

 

A final comment on pureeing the cauliflower.  I use a Vitamix.  I know that a Vitamix or other high-speed blender is not in everyone’s kitchen.  I do believe that a regular blender would do quite well with this.  A Magic Bullet will work nicely also.

 

Now… go get a big spoon and dig right in!