I am not a football fan but I tried to get into the spirit for the Superbowl. We had the Avocado and Pinto Bean Enchiladas from Dreena Burton's Eat, Drink & Be Vegan, onion dip (a veganized version of Alton Brown's recipe from his Good Eats show), the Urban Vegan's guacamole (test recipe) and a veganized version of Alton Brown's hot spinach artichoke and dip.
The enchiladas had a great flavor but they broke up a lot when I served them (so no picture of an individual enchilada).
Hot spinach and artichoke dip on left and onion dip on right. I love the onion dip. It is really flavorful and easy to make. I don't really like the artichoke dip. I used the Vegan Grated Topping by Galaxy Nutritional Foods to replace the parmesan in the recipe but it was too strong of a flavor for the recipe. The recipe needs to be adjusted a bit-maybe omit the vegan parmesan, increase the amount of spinach??? Here are both of the veganized dip recipes:Onion Dip
2 tablespoons olive oil
1 1/2 -2 cups diced onions
1/4 teaspoon salt (to add to onions)
1 1/2 cups vegan sour cream (I prefer Tofutti brand)
3/4 cup Vegenaise
1/4 teaspoon garlic powder
1 1/2 -2 cups diced onions
1/4 teaspoon salt (to add to onions)
1 1/2 cups vegan sour cream (I prefer Tofutti brand)
3/4 cup Vegenaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder (optional for extra onion flavor)
1/4 teaspoon pepper
1/2 teaspoon salt (additional salt for the dip)
In a pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate for a few hours, preferably overnight, before serving. It tastes better once the dip has a chance to absorb more of the onion flavor.
1/4 teaspoon pepper
1/2 teaspoon salt (additional salt for the dip)
In a pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate for a few hours, preferably overnight, before serving. It tastes better once the dip has a chance to absorb more of the onion flavor.
******************************************************************************
Hot Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces Tofutti cream cheese
1/4 cup Tofutti vegan sour cream
1/4 cup Vegenaise
1/3 cup grated vegan parmesan (optional)
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Warm Tofutti cream cheese in microwave for about 30 seconds to soften and warm. Stir in rest of ingredients and serve hot.
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces Tofutti cream cheese
1/4 cup Tofutti vegan sour cream
1/4 cup Vegenaise
1/3 cup grated vegan parmesan (optional)
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Warm Tofutti cream cheese in microwave for about 30 seconds to soften and warm. Stir in rest of ingredients and serve hot.
No comments:
Post a Comment