Here’s the deal. I’ll be alone in NYC for Thanksgiving, while Kyle and the rest of my family and his will be on the West Coast.
This sucks, but I am determined to make the most of it. So, rather than wallow in self pity (do you hear the violins?), I have decided to make my own solo T-giving celebration. Only mine will be a week long.
That’s right, time is on my side. I may miss out on the crackling fire, doing puzzles with my sisters and cousins, and tossing the football in the backyard with my uncles, but I am dead set on replicating as many of the classic holiday eats as possible in my tiny NYC apartment…I just need a week to do it all (I am a working woman after all).
First up was the classic spinach artichoke dip, made vegan with the help of Terry Walter’s Clean Food recipe. For as far back as I can recall this (dairy-laden) appetizer was a part of our holiday. My mom’s version was double baked in a fresh loaf of sourdough, so you could rip off the fresh warm bread and it would already be covered in dip. Heaven!
Although my vegan version was much lighter, it was definitely reminiscent of my mom’s dish and delighted my taste buds.
I combined two of Terry’s recipes and tweaked them a bit more based on which ingredients I had on hand.
- 1 cup cannellini beans
- 2 tbsp vegan mayonnaise (I use Nasoya)
- 1 cup quartered artichoke hearts
- 1 fist of steamed spinach
- 1 tbsp apple cider vinegar (I use Bragg’s)
- 1 tbsp lemon juice
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
I threw it in a tupperware so I could enjoy it throughout the entire week, but if you are serving it to guests, you can really wow them by adding it to a bread bowl and baking it in the oven. It’s great as both a warm and cool dish, it just depends on what you want to serve with it.
What can you dip into it? Ummm, everything! Home made pita chips, veggies, bread wedges, crackers,
sweet potatoes, apples …need I go on?
Can we just note how sweet my fiancé is to save the bread heels for me? They are my favorite part of the loaf (if that’s not love, I don’t know what is).
Side note: Crispy bread is way better, but our toaster is broken. Also, homemade pita chips are an easy way to make this appetizer look even more fancy. Just cut pitas into triangles (or whatever shape you want), spray them with cooking spray, salt and pepper and throw ‘em in the oven until they start to crisp up and get brown (let’s be real, your oven will probably already be on, so 10 minutes of pre-heating time is just good multi-tasking).