Tag Archives: dry mustard

Creamy Spinach Artichoke Dip

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Ingredients:
3/4 cup cashews (I have used pieces, whole and salt & pepper)
3/4 plain, unsweetened soy milk
1/4 cup nutritional yeast
3 tablespoons lemon juice
2-3 cloves, minced garlic
1 tablespoon Bragg’s Liquid Aminos (optional)
1/2 teaspoon dry mustard
ground black pepper
14 ounces artichoke hearts
1 bunch spinach leaves

Directions:
In a food processor combine the cashews, soy milk, nutritional yeast, lemon juice, garlic, Bragg’s Liquid Aminos, dry mustard and black pepper. Blend until smooth. Clean the spinach and add to the food processor. Finally add the artichoke hearts and pulse, in order to leave the artichoke chunky. Place in the oven and bake at 375 degrees for 20 minutes.

Serving Size: 16

Nutritional Facts: (1 corn tortilla with potato filling)
Calories: 66.9
Total Fat: 3.4 g
Cholesterol: 0 mg
Sodium: 134.9 mg
Potassium: 208.9 mg
Total Carbs: 6.4 g
Protein: 3.8 g

Notes: I use my wife as verification to how a recipe tastes. If she likes it, then I see the recipe as a success. The first time I made Dreena’s dip, my wife didn’t like it, as she though it was bland. This was why I modified her recipe, adding nutritional yeast and substituting Bragg’s Liquid Aminos (or Tamiri) for the 3/4 tsp of salt. I feel the nutritional yeast gives a bit of a creamy and cheesy taste, but it’s not overbearing.

Source: Dreena Burton’s Plant Powered Kitchen

Grandma Bea’s BBQ Sauce

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Ingredients
1 medium onion, diced
1 can (10.75 oz.) tomato soup
3/4 Cup. water
3 Tbsp. cider vinegar
1/2 Cup brown sugar
2 Tbsp. Worcester sauce
1 Tsp. paprika
1.2 Tsp chili powder
1/4 Tsp pepper
1/2 Tsp dry mustard
1/8 Tsp ground cloves
1/4 Tsp garlic powder (more if you desire)
1 Tsp salt (to taste)
1/4 Tsp cinnamon

Directions
Combine all ingredients in order, bring to a boil and them simmer over low heat until thick.

Notes
As noted by the recipe name, this came from my dad’s mom who was an outstanding cook! I would pass on using ketchup as a substitute for the tomato soup, since it’s really too sweet. I might consider using tomato paste and thin it with water, but tomato soup is a good base to start any BBQ sauce with. It comes recommended from my mom to use “only Campbell’s” soup. This was her BBQ recipe she used when I was a kid when we would eat chicken.