Once upon a time when I lived in Boulder, Colorado, I used to live across the street from the local vegan shop named Three Little Figs, owned by two lovely ladies. I was addicted to their ranch and was sad when not only did I move but they also closed. The owner agreed to give me the recipe and swore me to secrecy. She felt safe that I would be living all the way in Portland and couldn’t possibly betray her recipe. Little did she know that someday I’d have a blog. Out of respect for her, however, I will only post the ingredients I used and not actual amounts. I did alter the recipe , naturally, so this is mostly an homage to the original.
Grapeseed oil, or other neutral tasting oil
Apple cider vinegar
Red wine vinegar
Blend all ingredients together in a food processor. Refrigerate before serving.
Prep Time: 10 minutes
I came up with this spicy spread to add a kick to my TLT sandwich (recipe to follow). I’m working on making my own chipotle sauce but in the meantime the canned variety will work. Once I crack the code on a homemade chipotle sauce, I’ll post it and update this recipe. I make this dressing in large batches so I can use it in a variety of sandwiches, especially the TLT and veggie burgers. If you have other suggestions for uses, let me know!
1 1/4 cup vegan mayonnaise
1 7oz can chipotle peppers in adobo sauce
2/3 lime, juiced
1/4 tsp sea salt
1 1/2 tbsp cilantro (optional)
Add all ingredients to a small food processor and blend until smooth
Prep Time: 10 minutes
Servings: 2 cups
After years of missing the hot gooey goodness of spinach artichoke dips I created this recipe, which I think comes pretty damn close to the original, without all the heavy cheese, cholesterol and cruelty.
Spinach Artichoke Dip
1 1/2 tbsp canola oil
1 tbsp spelt flour (or flour of your choice)
1 small yellow onion, sliced
4 garlic cloves chopped, plus one left whole and raw
1 (12 oz) jar marinated artichoke hearts, coarsely chopped
1 (8 oz) package frozen spinach (thawed, drained & squeezed dry)
1 (12 oz) package firm silken tofu
1 1/2 cups cooked chick peas, or other white bean (or 1 can drained and rinsed)
2 1/2 tbsp apple cider vinegar
2 tbsp of fresh lemon juice
1/4 cup of fresh parsley
1 cup nutritional yeast flakes
1 tbsp sea salt
2 tsp fresh black pepper
1/2 tsp cayenne pepper
2 tsp of dried basil, divided
1. Preheat oven to 350°F.
2. Blend together tofu, chick peas, nutritional yeast, raw garlic clove, vinegar, lemon juice and parsley in food processor until smooth. Remove contents and place in large bowl
3. Heat oil in cast iron skillet. Add flour when hot and stir constantly until browned
4. Add onion, garlic and cook 3 minutes then add spinach & artichoke hearts and saute until onion is soft
5. Add cooked ingredients and spices to bowl and stir until well mixed. You can also puree all ingredients in a food processor for a creamy consistency or pulse to leave it chunky.
6. Add extra seasonings & nutritional yeast, as needed
7. Smooth into non-stick baking dish and top with basil and nutritional yeast ‘cheese’ (recipe to follow) or plain nutritional yeast. Bake covered for 15-20 mins plus an additional 5 minutes uncovered or until lightly browned on top.
8. Serve warm with toasted bread, tortilla chips or fresh veggies, such as broccoli, cauliflower, carrots and celery.
Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: As an appetizer for 5-10 people
Nutritional Yeast ‘Cheese’
1/2 cup of raw almonds, walnuts or pecans
1 cup of nutritional yeast
1 tsp of sea salt
Blend all ingredients in a food processor until well incorporated. Keep in a glass jar in the refrigerator. Use it to top salads, mashed potatoes, soups or popcorn.