Yesterday we had some friends over for to watch the football. It was supposed to be so low key that we were ordering Indian takeout from the great place down the street, but I can’t help myself – I need to have food on the table when people arrive. As per usual, I probably made too much, but better for them to be ohhing and ahhing over my food than takeout, right?!
My favorite vegan snack for this type of occasion is dip or salsa – they’re so easy and people don’t really even notice they’re vegan. My go-to is typically Muhammara, but this crew has had it before so it was time to get experimenting, and this spinach and mushroom dip, tweaked from Candel 79’s cookbook, proved to be a winner in a room full of omnivores… and a celebrity chef.
Heads-up – this recipe calls for vegan mayonaise, and at first I baulked… I had never bought the stuff before, and had no intentions of ever buying it. But the recipe sounded so good and I had so little time to investigate alternatives, that I caved. I am going to experiment with a whole-food option (and possibly a raw vegan option) in the near future so stay tuned…
The orange salt you see in the photo is also a great addition to a bread plate – it’s saffron salt! We found it up in Burlington, VT at Saratoga Olive Oil Co., and can’t recommend it highly enough! Simply dip the bread into some high quality extra virgin olive oil and sprinkle a little salt on top. Delish!
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free