Saturday, March 19, 2011

Spinach &
Artichoke Dip [Vegan]

Spinach, I hate on it's own. Artichokes, I really hate on their own. But spinach and artichoke together in a creamy cheesy mix, is amazing. This was my first attempt at making a spinach and artichoke dip, ever. I did a little research on different ingredients and found that the most common things used to make it creamy are: mayo, cream cheese, sour cream, alfredo, and shredded cheese. I needed this recipe to be simple as I didn't have a lot of time to make if before it was to be consumed, so I went with 2 of the items on the list. The only hard part was cutting up the artichoke because it kind of creeped me out. But it was worth it in the end.

1 14oz can of Artichoke Hearts
1 1/2 cups Frozen Chopped Spinach, thawed
8 oz Vegan Cream Cheese
10 oz White Vegan Cheese (Mozzerella or Montery Jack), Shredded

Preheat oven at 350. Cut artichoke hearts into small pieces. Mix all ingredients together and place in an 8x8 baking dish. Bake for 20 minutes, then stir dip to help the shredded cheese melt and blend. Bake for another 15-20 minutes.

Once it's done cooking, mix one more time and place in serving dish. Serve with tortilla chips or bread.

I was really nervous about this dish. It's the first vegan dish I've served to a group of people, none of which are vegans or even close to being. And unless they are GREAT liars, they all really enjoyed it. They was only about a 1/2 cup left by the end of the night.

Saturday, March 12, 2011

7 Days of Super Simple Pasta
Day 7: Spaghetti with Tomato sauce

for our last recipe, here a simple tomato pasta sauce that can be used with any pasta dish.

1 8oz can of diced tomatoes
1 6oz tomato paste
2 cloves garlic, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Heat diced tomatoes and tomato pasta in a medium sauce pan. Mix in remaining ingredients and cook until warm.