The hubby and I hosted a cookout the other night. Here's some goodies from the night: I made my spinach-artichoke dip. It's a hit every time :)ingredients:
1 block silken tofu
1 1/2 c. vegenaise
2-4 cloves garlic
salt
pepper
1/4 c. nutritional yeast
1 package frozen spinach
1 can artichoke hearts
-using blender, combine tofu, vegenaise, garlic, salt and pepper to taste and nooch. make it super creamy!
-once mixture is texture of sour cream and totally smooth, fold in frozen spinach (you might want to thaw spinach, and squeeze dry) and chopped artichoke hearts (i like to chop them a bit smaller than they come in the jar/can).
-combine mixture, spread into baking pan (10"by 10")bake 20-25 min @375 it's done when slighty brown and bubbly
-serve with chips/crackers
For the main course, we had a couple pasta salads, hot-sauce tempeh from the Veganomicon and some corn on the cob. It's was a beautiful night with friends on our great deck! :)
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