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