04 August 2010


When's the last time you had creamy spinach artichoke dip?..before you were vegan lol:)
 Spinach Artichoke Dip inspired by Nasoya
Gotta luv 365 Everyday Value @ Whole Foods
  •   1 12-oz. pkg. Nasoya light silken tofu
  •   2 Tbs. Nayonaise® Fat Free 
  •   1 Tbs. Dijon mustard
  •   1 Tbs. lemon juice
  •   2 cloves garlic, minced
  •   1/2 tsp. onion powder   
  •   1 15.5-oz. can artichoke quarters in water,  drained, rinsed, chopped
  •   1 cup frozen chopped spinach, thawed and squeezed dry
  •   1/2C. Eden Navy Beans **
  •   Pinch of nutritional yeast and Paprika
** Was going to use Vegan Parmesan Cheese but after reading Lex's label lies post ..NO WAY!

  1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic, beans, nutritional yeast and onion powder in blender or food processor until smooth
  2. Transfer to bowl.
  3. Stir artichokes, spinach into tofu mixture.
  4. Spoon into 8-inch glass pie dish or casserole.
  5. Bake 20 minutes. Dust with paprika; serve with 365 Baked Woven Wheat


quarrygirl said...

i need to get off my ass and make these nasoya recipes. they all look so good!

Unknown said...

Holy crapola. That looks amazing!
Just found your blog & love it. :)

Anonymous said...

This looks amazing but can't find Nasoya light silken tofu anywhere. I'm in Los Angeles, where do you buy it? I'm really dying to try this recipe.

Lex said...

Kristin lied and made it with the soft because we couldn't find the light either. Whole Foods doesn't carry it, but maybe Co-Opportunity in Santa Monica or Follow Your Heart could get it? Please let us know its been a side mission for us, as well.

Related Posts Plugin for WordPress, Blogger...