Spinach, Kale & Artichoke Dip
(Vegan, Oil Free, Bad Fat Free)
12 oz. organic firm silken tofu (I used a box of Mori-Nu)
1/4 cup nutritional yeast
1 large garlic clove
1/2 tbsp. lemon juice
1 tbsp. barley miso
large handful fresh spinach
large handful fresh baby kale
1 can artichoke hearts, rinsed and drained
2 tbsp. cashew mayo (you could use any vegan mayo here)
salt & pepper to taste
(if you're not oil free, you could always add 1/4 cup vegan mozzarella, too)
1 package sprouted pita, cut into triangles (if you'd like these crispy, I bake them at 425°F after wetting them a bit with some water and sprinkling with a little sea salt until brown)
Preheat your oven to 350°F.
Add everything to your blender or food processor except the spinach, kale, and artichokes. Blend well. Taste for salt/pepper. Drop in your spinach, baby kale, and artichoke hearts. Blitz the blender or food processor just a little bit to break up the spinach and kale and artichokes and blend them into the mixture. Dump everything into a small casserole dish.
Bake for 20 minutes or until top is slightly browned at bubbly. I like to broil it for the last few minutes.
Note: You can also microwave this if you're really hungry or short on time. It only takes about 5 minutes but watch it closely because it bubbles a LOT.
Note 2: Stay tuned for my raw cashew mayo recipe (at some point this century LOL)