sundried tomatoes

Baked Spinach & Artichoke Dip

5 Comments

Baked Spinach and Artichoke Dip

I have made other spinach and artichoke dips in the past using sour supreme, vegan mayo and/or vegan cream cheese and I have been wanting to create something a little healthier but still just as tasty.  This recipe replaces the vegan dairy/mayo alternatives with navy beans.

Ingredients:

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 cups baby spinach
  • 1 (6oz) jar of marinated artichoke hearts, roughly chopped
  • 10 sundried tomatoes packed in olive oil, sliced
  • 1 (14oz) can of navy beans, drained and rinsed
  • 1/4 cup vegetable broth
  • salt and pepper
  • 1 Tbsp nutritional yeast (optional)

Directions:

Preheat oven 350F

  1. In a medium skillet heat the olive oil over medium high heat; add in the onion and cook for 5-7 minutes until soft.  Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted. Remove from the stove and place in a bowl; set to the side.
  2. In a food processor or blender process the beans with the vegetable broth until smooth.
  3. To the bowl of spinach add the artichoke hearts, sundried tomatoes, nutritional yeast and pureed beans; stir to combine well. Season with salt and pepper to taste.
  4. Bake for 30-35 minutes until browned and bubbly.

Serve with vegetable sticks, pita or crackers.

White Bean Mash

2 Comments

White Bean Mash

Serves 4
Ingredients:

  • 1T olive oil
  • 1-15oz can of white beans, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2T non-dairy creamer
  • 1/4C white wine
  • 10 oil packed sundried tomatoes, sliced
  • 1t Italian seasoning
  • salt and pepper

Directions:

In a large skillet heat the oil over medium high heat, toss the onions in the oil and saute for 5-7 minutes until the onions are softened. Stir in the garlic and then stir in the wine; cook for 3-5 minutes until the wine has reduced.  Stir in the beans, salt, pepper and Italian seasoning and then mash until chunky.  Stir in the sundried tomatoes and the non-dairy creamer.

Recipe: Sun-Dried Tomato and Lobster Mushroom Risotto

6 Comments

I have been trying out a number of new recipes using dried wild mushrooms and my first creation was this Sun-dried Tomato and Lobster Mushroom Risotto.  The combination of earthy mushrooms and sweet tomatoes with creamy risotto was a great pairing.

Ingredients:

  • 1 medium onion, minced
  • 2 cloves of garlic, minced
  • 1T olive oil
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5 cups warm vegetable stock
  • 1oz dried lobster mushrooms, soaked in 1 cup hot water for 30 minutes; rough chop the mushrooms
  • 10 oil packed sun-dried tomatoes, sliced
  • 1t Italian Seasoning
  • 1T vegan parmesan

Heat 1 the oil in a large skillet over medium heat. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice  and sun-dried tomatoes and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Add the mushroom soaking liquid to the rice, make sure not to add the grit that may have floated to the bottom. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the mushrooms and vegan parmesan.