This week’s vegan recipe is another great party dish or backyard cookout item: Spinach Dip. This item is not often offered to vegans and you will surprise any guest vegan or non vegan with its authentic American taste!

Vegan Spinach Dip

Prep Time: 15-20 Minutes Cool Time: 2 Hours

1 Container of Sour Cream Substitute (we suggest Tofutti Sour Supreme or Follow Your Heart Vegan Gourmet)

1 Cup of Mayonnaise Substitute (we suggest Follow Your Heart Vegenaise)

1 Can of drained Water Chestnuts

1 Package of Thawed Frozen Spinach or 1 Bag of Fresh Spinach Chopped and Steamed

3 Green Onions Finely Chopped

A Clove of Garlic Finely Chopped

1/2 a Cube of Vegan Bullion Flavoring

Salt and Pepper to Taste

A Couple Finely Chopped Carrots (optional)

1 Large Sourdough Round

In a large bowl mix all wet ingredients and the bullion flavoring. Next add all the vegetables and spices and mix! Let the mixture cool for up to 2 hours before serving. Scoop out the sourdough round into a bread bowl. Take the extra bread and cut into cubes. When ready to serve, scoop the dip into the bowl and serve!

If you don’t want to use the bread, we suggest serving crackers or other veggies to dip! Another great idea is to cut large chunks of beets, cucumbers, and peppers and place small amounts of dip on each veggie! This makes a great appetizer for any meal or party!

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A new feature of our blog will be a weekly vegan recipe from our very own kitchens! The first of this series will be one of our favorites Vegan Cheesecake! Trust us, one bite of this delectable dessert and eating dairy will never cross your mind again. Well, that may be a bit presumptuous, but you will enjoy it and maybe even impress a few friends.

VEGAN CHEESECAKE

Prep Time: 10 minutes Cook Time: 20 minutes Cool Time:3-4 hours

Needed:

Preheat the oven to 350 degrees. If you are using the Egg Replacer, mix ingredients according to the package for the equivalent of 1 egg. Scoop out the Better Than Cream Cheese into the bowl. Add the sugar and vanilla. Cut the lemon in half, dig out the seeds, and squeeze the lemon by hand into the bowl. Use an electric mixer (or by hand, it just takes longer) until the mixture is smooth. Scoop the entire mixture into the graham cracker crust and even it out with a spoon. Place in the oven for 20 minutes. Immediately transfer the pie from the oven to the freezer for 1 hour. Next, take the pie from the freezer and place in refrigerator for a few hours and keep refrigerated until ready to serve.

There you have it! You will now have a delicious vegan cheesecake to share with loved ones or all to yourself if you so choose. For some extra spice to the recipe, try adding dark chocolate chips and swirling into the mix or even mint flavoring if you are feeling extra adventurous. And for a classic taste add your favorite fruit to the top or in the mixture (apricots and strawberries work best!). Good luck and enjoy!

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