Artichoke and Spinach Dip
1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese
1 - 14 oz. jar artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed
1/4 cup Veganaise (or mayonnaise)
1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast)
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt to taste
Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.
It's that time of year again! It's pumpkin season! Here is a recipe for a deliciously spicy spread for toast on a chilly day!
Spicy Pumpkin Butter
In a crockpot, place:
3 large cans pumpkin, pureed
6 cups sugar (may substitute stevia and maple syrup)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 teaspoons lemon juice
4 - 6 cups water
Place all ingredients in large crockpot and whisk together until smooth. Place on low setting and cook until thick and creamy (about 24 hours). During the last hour or two, remove lid from crockpot to evaporate more of the liquid. Spoon into jars and lid until use.
