After nearly a week of frustrating computer problems, I believe I've finally gotten everything under control. On Friday I decided that since I had everything working correctly, I was just going to have some fun. So I joined in the bloggers' quilt festival on my other blog, where hundreds of bloggers were sharing their favorite quilts. I visited a lot of talented folks blogs, but haven't made my way through all of them yet ;) As time allows, I intend to!
It is going to be in the upper 80's all week here, so I got a craving for some cold spinach dip. The spinach dip most people eat is loaded with mayo, sour cream and cheese. The vegan versions I've run across use tofu. Since neither of those options does it for me, I came up with a nearly fat-free, dairy-free, soy-free version that I really enjoy. It makes a great quick snack, or if you are like me, you can make a meal of it. It's a satisfying, cool, energizing meal on a hot day.
My favorite way to eat this dip is with lots of raw veggies, but it also makes a fun tortilla roll-up for my son's lunch or a picnic.
1 1/2 c. cooked white beans (I used cannelini, but great northern would work as well)
2 c. really packed raw spinach
4 stalks raw asparagus
1 clove garlic, minced
1/4 c. diced red onion
juice of 1 lemon
2 T. nutritional yeast
1/2 tsp. sea salt
Combine all ingredients in food processor and process till smooth. Chill.