At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.
Artichoke and white bean dip
2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese
Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!