Favorite Recipes Yet!

Spinach and Artichoke Dip

My favorite Vegan recipe to date. As I was making vegan lasagna, I came up with a great spinach and artichoke dip. I've been so happy with it that I haven't been able to stop eating it. I can't tell at all that there isn't an ounce of dairy in it. Super yummy!

Recipe:

1 package (10 oz. each) frozen, chopped spinach, thawed and drained
1 can artichoke hearts, separated
1 package (16 oz) Firm tofu
1 Tbsp. Sugar (optional)
1/4 c. Soy Milk
1/2 tsp. garlic powder or 2 peeled garlic cloves
2 Tbsp. lemon juice
2 Tbsp. freshly minced basil
1 tsp. salt (or to taste - I like more salt than the recipe suggests)
chopped tomatoes (optional)

Mix tofu, sugar, soy milk, garlic, lemon juice, basil, and salt in a blender or food processor. Combination should be smooth, but still have body. Pour mixture into large bowl. Stir in spinach and artichoke hearts. Top with chopped tomatoes if desired.

Heat in microwave or conventional oven until warm. Serve with tortilla chips, pita slices, or your favorite warm bread.


Vegan Tofu Spinach Lasagna

This recipe immediately caught my eye as I am always looking for new ways to experiment with tofu. This recipe also inspired the spinach and artichoke recipe above. It is very easy to make and doesn't take a lot of time. It also makes quite a large lasagna. I'll be eating it all week! I found the recipe at thedailygreen.com. The original published recipe comes from The Vegan Table by Colleen Patrick-Goudreau.

"The tofu 'ricotta' has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with."

SERVINGS
8 to 10

INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009