Vegan Artichoke Heart "Crab" Dip

Not much time to talk about this one.
The only thing I could say is that I might go with Tofutti Cream Cheese next time, instead of the vegenaise.
So here you go.

UPDATE:
Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

INGREDIENTS:

• 12 oz jar -- artichoke hearts (drained)
• 12 oz block -- firm tofu (drain and patted dry with cloth)
• 5/8 cup* -- Vegenaise
• 1 tablespoon -- Old Bay Seasoning

 *5/8 cup = 1/2 cup + 2 Tablespoons.

UPDATE:

Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

• STEP ONE!

Pre-Heat oven to 350°F

Process Artichoke Hearts, Tofu, Vegenaise, and Old Bay in a food processor.

Alternately you could hand chop everything and mix together.

•  STEP TWO!

Put everything in a baking dish. Bake for 6-12 minutes until bubbly on top.

• STEP THREE!

Sprinkle some more old bay on top and eat with crackers! Enjoy!

Mock 'Tuna' Chickpea Spread

I love chickpeas. Maybe not as much as my buddy Meagan (The Snarky Chickpea). But almost as much.
This recipe is simple. Especially if you are just using a can of chickpeas.

INGREDIENTS:

• 15 oz (1 can) -- chickpeas
• 1 -- dill pickle spear (dill relish can be substituted)
• 1 1/2 TBS -- vegenaise
• 1 tsp -- yellow mustard
• 1 tsp -- ketchup
• 1/2 tsp -- minced garlic
• squirt -- lemon juice
• to taste -- salt
• to taste -- pepper
• (optional) -- half stick of celery

STEP 1:

Put all ingredients in a food processor











STEP 2:

Process
(a few chops will do)










STEP 3:

Put in a fancy dish and serve with pita chips or spread over toasted bread.

STEP 4:

Enjoy.










-Jordan Halliday

Spicy Nutritonal Yeast (Nacho) Cheese Dip

Back before there were the many vegan cheese varieties of today, we had our nutritional yeast. I still really enjoy this cheese alternative. This is of the spicy variety. Perfect for dipping tortilla chips in or pouring over chips for nachos. If you hold out on the hot sauce it is less spicy and still tasty and can be used for mac & cheese, or over broccoli or a pizza.

INGREDIENTS:

• 1 Cup -- Cold Water
• 1/4 Cup -- Unbleached Flour
• 1/4 Cup -- Nutritional Yeast Flakes
• 1 1/2 Tablespoon -- Vegan Margarine (I used smart balance light for this, but I prefer earth balance) 
• 1 teaspoon -- Salt
• 1/3 teaspoon -- Minced Garlic (can substitute with garlic powder)
• 1/2 teaspoon -- Yellow Mustard
• 1/2 teaspoon -- Favorite Hot Sauce (I used Tapatio)
• (optional) -- diced tomatoes, jalapenos, salsa, etc. (I like a less chunky sauce)

STEP 1:

Melt margarine in a small sauce pan over low heat.








STEP 2:

In a separate bowl, mix together dry ingredients.








STEP 3:

Whisk in water until there are no clumps left.








STEP 4:

Stir in remaining ingredients (hot sauce, garlic, and mustard).








STEP 5:

Add mixture to sauce pan and heat over medium setting.









STEP 6:

Stir frequently until desired thickness is reached.










STEP 7:

Put in fancy cup & enjoy.










As I said before you can add additional ingredients to your liking. If you prefer a chunkier, spicer cheese dip adding sliced jalapenos & tomatoes go perfect in this and can be added after or during step 4.

Stores & reheats easy.

If it solidifies adding a tiny amount of water and reheating should fix the problem.

-Jordan Halliday