Posted on 4 Comments

Avocado Ranch Dressing

As I have mentioned in previous posts, I am taking a Whole Foods Plant Based (WFPB) cooking class. This is from one of the assignments with my own tweaks. The dressing is very versatile. You can use for salad or for a dip for homemade tortilla chips or veggies.

  • 1 – 1 1/2 c almond milk, unsweetened (start with 1 c)
  • 1 avocado, pitted and diced
  • 2 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp onion powder
  • 1/2 tsp Smokey Southwestern Seasoning
  • 1/4 tsp black pepper, ground
  • 1 tbsp dill, dried
  • 3 tbsp chives, minced
  • 1 lemon, juiced
  • Himalayan salt to taste

Combine all ingredients into blender (except chives). Blitz until ingredients are creamy.

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Add more milk if needed for desired consistency. Stir in chives. Season with salt to taste.

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Serve. Eat. Enjoy.

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Posted on 12 Comments

Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

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Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

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