Baked Tofu and Artichoke Mushroom Cashew Griller

Today is an extra special Monday because you get two recipes in one. I was inspired by a friend of mine to make cashew artichoke dip. I played around with it and came up with something just for you cowlings.

The addition of sautéed mushrooms gives this dip / spread a deep, rich flavor that even the pickest of eaters will like. This recipe is awesome as a straight up dip (think pita or crackers) or you can use it as a spread on a sandwich (see the recipe below), or you could get really fancy and use it as a pizza topping. However you decide to serve it, your peeps will be impressed.

Artichoke Mushroom Cashew Dip / Spread  

WHAT YOU NEED

1 cup cashews

1 jar Artichoke hearts (6oz.), drained

1 teaspoon lemon juice

1/2 cup packed fresh basil

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon olive oil

2 cups mushrooms, sliced

3 tablespoons vegan mayo

HOW TO DO IT 

• Place the cashews in a bowl and soak them in enough water to cover them by an inch. Soak them for at least 1 hour (you can soak them up to 24 hours. The longer you soak them the creamier the final dish will be).

• Once the cashews are done soaking, place them along with the artichoke hearts, lemon juice,  basil, salt and sugar in a food processor.

• Heat 1 teaspoon of oil in a pan and saute the mushrooms for 4 minutes, stirring intermittently.

• Add mushrooms to food processor and process until all ingredients are combined (you don’t want it smooth like paste, you want there to be some texture but make sure there are no big chunks of cashews).

• Place mixture in a mixing bowl and add the vegan mayo.

• Stir to combine and if you have time, chill for 1 hour.

 

So, now that you have that recipe, let your culinary creativity run wild.

OR, you can let me do the thinking and just make this for dinner.

Baked Tofu and Artichoke Mushroom Cashew Griller

WHAT YOU NEED

2 pieces of sprouted bread

Artichoke Mushroom Cashew dip / spread

Baked tofu, thinly sliced

Vegan mayo

HOW TO DO IT 

• Place a generous helping of the artichoke cashew spread on each piece of bread, followed by the baked tofu.

• Put sandwich together and spread vegan mayo on the outsides of both pieces of bread.

•  Place the sandwich in a heated pan for 2 minutes on each side over medium / low heat.

 

Molly Patrick has worked in the vegan food realm since 2003. She has done everything from open vegan restaurants from the ground up to writing vegan cookbooks.  She is currently wrapping her up her second cookbook, due out summer 2013. Read her blog or sign up for her free emails.  Follow her on twitter Facebook.

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