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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

Protein Spinach Dip

April 24, 2017

Oh, the eternal struggle of wanting delicious dips and maintaining enough will power to not eat the entire thing.

I have no such will power. None. Zip.

 

This means I have to find ways to make delicious dips that are healthful. If it’s healthful then it’s okay to eat the entire thing, right? Sound logic to me.

 

I don’t suggest you eat the entire thing, but if you did, you would take in:

 

48 gram of protein

700mg of potassium

10 grams of fiber

 

168% of your vitamin A needs

70% magnesium needs

61% vitamin C needs

56% calcium needs

63% iron needs for the day.

 

That makes us feel better about downing the entire thing, yes?

 

Eat it with cucumber slices instead of bread or crackers and you’ll feel even BETTER about your life choices.

 

Yay for good life choices and tofu being easily manipulated into deliciously protein-packed meals!

 

Let’s cook!

 

Protein Spinach Dip

 

Ingredients

  • 1 box silken tofu

  • ½ cup cashews, soaked overnight

  • 1/3 – ½ cup nutritional yeast

  • 1T apple cider vinegar

  • 1 T coconut oil (or any oil you prefer)

  • 1 tub spinach (roughly 2 cups when packed)

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced (or powder)

  • Paprika, salt, pepper to taste

Directions

 

YES you must soak the cashews for about 8 hours or overnight. They are a crucial creamy part of

 the mixture. Put drained cashews in food processor or blender and blend for about 30 seconds. Add tofu, nutritional yeast, apple cider vinegar to processor/blender and blend until creamy smooth. (If it’s a tad too thick, add a tablespoon or two of water.)

 

Separately, bring pot of water to a boil on the stove. Clean and cut stems (if fresh) spinach, toss in boiling water for 2-3 minutes, remove, drain, and rinse with cold water. Squeeze any excess water out (easiest to push the spinach into a ball) and chop to desired messy size.

 

Time to pull out the frying pan. Over medium heat, sauté onion and garlic in coconut oil (or your oil preference) until onion starts to lightly brown. Add spinach and sauté for 5 more minutes. Add the tofu mixture and stir until continually until heated through.

Add salt, pepper, paprika to taste.

I finished by putting into a baking dish and broiling for about 8 minutes to get a nice brown on top! Serve with bread, crackers, cucumbers, or just grab a spoon. It’s that good.

 

 

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