Vitamix Spinach Dip

I don't remember the last time I had spinach dip. I've been lactose intolerant since 15, so I haven't had anything remotely creamy and delicious as this. Every holiday dinner there is this big bread bowl with spinach dip and I always have to pass. Not anymore! I've got my own vegan version with yummy garlic and rosemary bread to boot. This makes me happy. :)

This is the first recipe I have made from the Vitamix cookbook. All the other things that have been through it so far, I've churned straight out of my memory or imagination. I've never really been a fan of cooked spinach. The look and sour taste always got to me as a kid, so I have eaten it fresh or juiced since. Today I traveled back to that childhood dinner where I would play with the green goop and made it yummy. It was simple and a quick route to an appetizer before dinner tonight.

What You Need
16 oz (1 bag) frozen spinach, thawed and drained
1/2 cup light mayonaise
3/4 cup Tofutti sour cream
1 slice lemon, seeded and peeled
2 cloves garlic, peeled
Dash of salt and pepper
Makes about 2 cups

What You Do 

• Preheat oven to 350*
• Thaw your spinach on the counter or in the microwave on defrost for 5 minutes. 
• Drain in a strainer, pushing down with a paper towel to get all the excess liquid out. 
• Place all ingredients in the Vitamix and turn to variable 1 for 15 seconds.
• Turn to variable 4 and use tamper to mix everything together. 
• After all is mixed and creamy, about 3 minutes, take out and pour into a baking dish. 
• Cook for 25 minutes. 

Enjoy with garlic or rosemary bread. I used a sourdough roll from Trader Joe's.

• Butter all bread slices with Earth Balance. 
• Top with garlic pepper and paprika for garlic bread. 
• Top with rosemary and paprika for rosemary bread. 

Use your favorite spices and get creative.
Suggestions: oregano, dill, basil


What is your favorite appetizer during the holidays?

Vegan Pumpkin Pie and Coconut Whipped Cream

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It is officially the month of pumpkins and I'm stoked. After waiting a year for the Dexter premiere, I wanted to celebrate in a sweet way: pumpkin pie. This is a rich, creamy, and decadent dessert that will be a perfect fit for your Thanksgiving Dinner...or tomorrows breakfast...or both. 

Every time Fall comes around I can't wait to get my hands on that Tofurky, stuffing, and pumpkin pie. I dream up the old classics from when I was a kid and think of ways to veganize them so I can enjoy the holidays just as much as everybody else. I stock up on cans of organic pumpkin, flour, sugars, and boxed non-dairy milks to be able to make anything my imagination comes up with. Just this week I've used pumpkin in three recipes! My favorite so far though has to be this pie.

I've made pumpkin pie before but it has never been this good. With inspiration from other vegan recipes, I used raw soaked cashews and cream cheese to give this pie the decadent richness that it deserves. The cashews give it extra nutrients while supplying the creaminess a pie needs. This may take a bit more work than the simple pudding-style pies but it is totally worth the end product.

Pumpkin Pie- Makes 1
What You Need
15 oz (almost 2 cups) of organic pumpkin-I used organic pumpkin from Trader Joe's
3/4 cups Organic Sugar
1/4 tsp Pumpkin Pie Spice (Cinnamon, Nutmeg, Cloves)
1/8 tsp Sea Salt
1/2 cup + 1/8 cup Soaked Raw Cashews, ground into a paste, packed into measuring cups
4 oz Tofutti Non-hydrogenated cream cheese- half a container
1/8 cup Orange Juice, freshly squeezed

Crust
1 Cup Cinnamon Cookies or Graham Crackers, crushed into a powder- I use Trader Joe's Cinnamon School Book Cookies
3 T Earth Balance

Coconut Whipped Cream
2 cans Coconut Milk, refrigerated overnight
1/2 cup Organic Powdered Sugar
1 tsp Vanilla extract


Hand Beater
Pie Pan

What You Do

Use a food processor or single auger juicer to process your raw cashews into a creamy sauce. Add cream cheese to it and lightly mix. Use hand beater and slowly mix in pumpkin, sugar, orange juice, and spices. Make sure you have it on low so the sugar doesn't get sprayed out onto the counter! Now process through your juicer to make into a smooth pie filling, or place in a food processor to do the same. 

For the crust, melt earth balance and mix into 1 cup powdered cookies or grahams. I like to use my hands for this one. If you like your crust thicker, use more powdered cookies and earth balance. I process mine through my juicer (aka food processor). Place into pie pan and cook at 375* for 5 minutes.

Take crust out of oven and pour pie filling into pan. Cook at 375* for 30 minutes. After cooked, place in fridge for two hours to firm up. 

For the coconut whipped cream: Take cans out from the fridge and carefully scoop off the top block of thick cream. Do not use any of the liquid in the cans. Store this for later use in creative recipes, like coconut tofu or soup. Place the cream in a bowl and slowly add in powdered sugar, on low speed with the hand beater. Add in a teaspoon of vanilla extract and blend on high until fluffy, about 5-10 minutes. To get maximum air into the cream, go up and down with the beaters. 

After pie is firm, dollop as much whipped cream as you like on top. Sprinkle cinnamon for a pretty look and welcome your taste buds to heaven! 

On the side I like to have a glass of coconut milk (not the canned type) with a sprinkle of cinnamon.