There's just nothing like a warm gooey casserole on Thanksgiving and this dish has always been one of my favorites. So when I started following Medical Medium®, I modified it to eliminate the dairy and cheese. And guess what - it's been several years since I started making it this way and no one has even noticed!
Ingredients:
12 oz bag of frozen artichoke hearts (soak in filtered water overnight to remove the citric acid, then drain)
5oz fresh spinach
8oz vegan cream cheese (I use Mikoyo's)
6T almond milk (I make my own - 2 cups of water and 1/2 cup raw almonds, blend in high speed blender, drain in a nut bag)
Vegan parmesan cheese (optional, here's the recipe I use, from Minimalist Baker)
Directions:
Arrange the artichoke hearts in the bottom of a 1 1/2 quart casserole dish. Cover with the spinach.
Combine the cream cheese and almond milk (whisk or blend, depending on how thick the cream cheese is). Pour over the spinach. Sprinkle vegan parmesan cheese on top, if desired.
Bake at 375 degrees for 40 mins.
Note: I often combine the ingredients together the night before and keep it in the refrigerator until it's time to cook it.
frozen artichokes are hard to find in the South. I finally found them at Trader Joe's. I tried this recipe and to me it tastes like coconut and is not a good replacement for artichoke dip. the cream cheese has an overpowering coconut flavor. The texture was ok but I didn't like the favor.
Is there a brand of frozen artichokes that you recommend in this recipe?
Catherine Reinsch
Is there a brand of frozen artichokes that you recommend per this recipe?
Catherine Reinsch