1 8oz container Tofutti Better Than Cream Cheese
1 14oz can artichoke hearts, rinsed, drained and chopped
1 10oz box frozen chopped spinach, thawed, rinsed and squeezed to remove excess water
1/2 cup Veganaise
1/2 cup parmesan cheese (vegan brand I like for this is Soya Kaas), plus more for garnish
1 clove garlic, pressed through garlic press

In a medium bowl, mix all ingredients with an electric mixer on low and then medium speed until combined. Spread mixture in a 9-inch pie tin. Sprinkle top with the additional parmesan Soya Kaas.

Bake at 350 degrees F for 25 minutes. I like to broil the top for 1 minute until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.

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2 15 oz cans Cannellini Beans, drain liquid and save, rinse and drain beans
3 TBL lemon juice (use fresh, about 1 1/2 lemons)
2 cloves of garlic, pressed through garlic press
1/8 tsp sea salt
3 TBL olive oil (I like extra virgin or lite)
1/2 tsp freshly ground pepper
3 TBL water
1/8 tsp cumin spice (ground)
1 TBL parsley, chopped

In a small pot, warm rinsed beans on lowest setting (warm only, not hot). Place all ingredients in blender on chop, mix and puree, or in a food processor and blend until combined and smooth. Add additional water, 1 TBL at a time, if mixture remains too thick. Transfer to serving bowl and garnish with paprika or fresh cut parsley. Serve with fresh raw vegetables, bread, crackers, or Stacy’s Pita Chips.

*save the bean juice from the cans and use in Italian Stew recipe.

1/2 cup raw cashews, soaked
1/2 cup raw pine nuts, soaked
1/4 tsp sea salt
1 large clove garlic, pressed through garlic press
1/2 tsp onion powder
2 TBL lemon juice
2 tsp seasoned rice vinegar
3/4 cup water
3 TBL chives, finely chopped

In a blender, add all ingredients, except for chives, and blend and puree until smooth. Add chives to the blended dressing and stir. Toss with a green salad or use as a dipping sauce to bell pepper sticks and blanched asparagus spears. Also works well as a vegetable or chip dip after being refrigerated for 1 day.

Tip: soak nuts in a bowl of water (for about 2 hours) and drain before using.

Sweet Breath

6 TBL dairy-free mayonnaise (I like Vegenaise)
1 tsp lemon juice
1 tsp curry powder
1/4 tsp cayenne pepper

Mix all ingredients in a small bowl. Use as a dipping sauce with sweet potato fries, as a sandwich spread, a veggie burger topping, or with raw vegetables (broccoli and cauliflower are my favorites).