Saturday, November 17, 2012

artichoke & red pepper dip


Brett took the girls out to do some 'dad' errands. I opted to take the afternoon to cook, and one of the things I made came from a sudden craving for artichokes. Tammy turned me onto the book, Forks Over Knives, and it's really worth buying. The author, Del Sroufe,  has similar ideas to Fuhrman when it comes to fat, and that is, we should get it from whole foods, not refined oils. I am not going to give these up completely, as you can see from the crackers, but more and more, I am realizing that a lot of the time, oil just isn't needed. The past couple of posts have been inspired from this idea. I made this dip using the mayonnaise recipe from the book, making a couple of changes. It does get a little watery on the bottom, but that didn't bother me. It can be re heated easily if you can't finish the bowl...

one container of firm silken tofu (the kind that doesn't have to be refrigerated)
1 8.5 ounce can of artichokes, liquid squeezed out
1 roasted red pepper
1/2 c nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
3/4 tsp mustard powder
3 T red wine vinegar
1/2 tsp salt
1 tsp soy sauce

Put the tofu and spices into a cuisinart or high speed blender, and blend until smooth. Add the remaining ingredients and blend until you get your desired smoothness.
Pour into a baking dish that will accommodate 3-4 cups and bake at 425 degrees for 30- 40 minutes, until top turns brown and crispy. Serve with crackers, crostini, or chips.


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