Artichoke Dip
2 cans artichoke hearts (10-12 count) chopped into fairly small bits
1 block Mori-nu extra firm tofu (still can't get the lower-fat version here)
juice of one lemon
2 teaspoon (or more) garlic powder
1 teaspoon parsley
1 teaspoon sage powder
1 tablespoon rice vinegar
2 tablespoon nutritional yeast
My fat-consuming friends make a version of this with parmesan and cream cheese and mayonnaise. I like to think my version tastes better.
put all ingredients except for artichoke hearts into the blender. Add enough artichoke water to enable you to blend, and blend until you have a creamy paste. Mix in the artichoke hearts, and spread in about a 1 layer in some kind of baking container. Sprinkle extra nutritional yeast over the top, and bake at 250 for about an hour. It will dry out somewhat, and cracks will appear in the top. Dont let it dry out too much. Spread it on rounds of dense vegan bread. Its very good. IMEO. 4 people can snarf up this much in no time, so consider multiplying the recipe if you're using it for company.
SO HOW'D IT GO?
In my opinion, salt is the missing ingredient! :) We really enjoyed the dip. We heated at 350 for about 30 minutes. Also, we subbed Nayonaisse for half of the tofu because I had a bucket of it to get rid of!