December 26, 2012
Winter is here; can you believe it? The bitter cold is settling in and that means we need hearty food to keep us warm. Of course, we also can’t forget those yummy sweets that also come with the season. To help you prepare for winter, every Wednesday we will post some delicious vegan recipes that will turn your season around and keep your palate asking for more. Enjoy!
Once again, The Healthy Voyager turns a traditional and popular dish into something trendy and healthy. The holiday season calls for delicious appetizers, so this dip will definitely make your party fun – and the vegans will love it!
Artichoke Dip
INGREDIENTS:
2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup vegan mayonnaise
1/4 cup vegan mozzarella plus 1 tablespoon
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Celery and/or carrot sticks or whole-wheat pita chips, for serving
METHOD:
Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup of mozzarella, lemon juice, and garlic. Process until smooth.
Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon mozzarella.
Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
-Allyson Koerner