Spinach Artichoke Dip
½ of a medium onion, diced
1 (12 ounce) package frozen spinach (thawed, drained and squeezed dry)
1 (8 ounce) jar marinated artichoke hearts
1 tablespoon olive oil
1 (12 ounce) package firm silken tofu)
1/2 cup nutritional yeast
3 cloves of garlic-minced
2 -3 tablespoons apple cider vinegar
1 teaspoon basil
1 teaspoon parsley
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon pepper
Preheat oven to 350°F.
Sauté onion, spinach and artichoke hearts in olive oil until onion is soft, Set aside in a mixing bowl.
Blend together tofu, nutritional yeast, garlic, vinegar and spices in a food processor until smooth. Add to spinach mixture
Taste and add extra seasonings if desired.
Pour into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
Serve warm with bread or tortilla chips. Enjoy!
Miso Gravy
Ingredients:
2 tbsp miso
1 tbsp water
2 tbsp margarine
1/4 cup flour
3 cups sodium free vegetable broth
1 tbsp soy sauce
1 tbsp nutritional yeast
1/4 tsp black pepper
3 tsp cornstarch
Preparation:
Combine the miso in the water and set aside. In a large skillet, melt the earth balance over medium-low heat and whisk in the flour. Add the miso, vegetable broth, soy sauce, nutritional yeast and pepper. Dissolve cornstarch in 1 tsp water and whisk into gravy, allow to cook until thickened, stirring frequently.
Gluten Free Miso Gravy
1/3 cup Earth Balance
2 tbsp garbanzo bean flour (or GF flour of your choice)
2/3 cup plain soy milk
2 tbsp nutritional yeast
1 tsp wheat free soy sauce
2 tbsp miso
1/4 tsp cayenne
1/8 tsp fresh pepper
1/8 tsp dried sage
2 tsp cornstarch
Heat Earth Balance in a medium saucepan over medium heat
Add flour and stir constantly until fully dissolved
Add soy milk and continue stirring until gravy thickens
Reduce heat to low and add nutritional yeast, miso, cayenne, pepper and sage
If gravy is not thick enough, dissolve cornstarch in 1 tsp water and whisk into gravy
Serve immediately
Vegan Hollandaise Sauce 1
3 Tablespoons Earth Balance
2 Tablespoons flour
pinch of turmeric
1 cup unsweetened soy milk
pinch of cayenne pepper
2 Tablespoons nutritional yeast
juice of 1/2 a lemon (2-3 tablespoons)
Salt and pepper to taste
1 Tablespoon veganaise
Add the Earth Balance to a hot saucepan and heat until it is sizzling and boiling. Whisk in the flour and continue to whisk constantly for 1 minute. Add a pinch of turmeric and mix well. Slowly whisk in soy milk. Bring sauce to a boil while stirring with a whisk. Boil for 2 minutes. Remove from heat and whisk in the cayenne and nutritional yeast. Stir in the lemon juice. Salt & pepper to taste.
Add veganaise if desired for extra creaminess.
Vegan Hollandaise Sauce 2
1/2 stick Earth Balance-softened
3/4 - 1 cup vegan sour cream (Tofutti)
1/3 cup Veganaise
3 teaspoon nutritional yeast
1/4 - 1/2 teaspoon black salt (sea salt can be used if you don’t have black salt
1/2 teaspoon turmeric
2 tablespoons lemon juice
.
Mix all the above together in this order until smooth. I just use a whisk and stir it really well, but you may need a hand mixer or blender.
1. Preheat oven to 425 degrees F Grease a 9x13 inch baking dish.
2. Arrange one layer of potatoes in the bottom of the prepared baking dish, top with a layer of onions Sprinkle the potatoes 1 tablespoons flour, season with salt and pepper. Repeat the layering, using the sweet potatoes Continue to alternate the layers 2 more times. Heat the soy milk- Do Not Boil- and slowly pour milk over the potatoes until the dish is 3/4 full of milk.
3. Cover with foil and bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees and bake for another 45 to 60 minutes until potatoes are tender.