Current song playing, “Tears Don’t Fall” by Terrible Sons.
Hey there dip lover.
It’s been awhile.
And I know said way back in December that I would post every week. That was my “New Year’s” Resolution. Even though I don’t really like the idea of resolutions for the New Year. Because they don’t seem to last (mine didn’t even make it until the actual New Year). Then it ends in self downplay and negativity. Like have you stuck to your “New Year” Resolutions every day since January 1st, 2019? I didn’t think so.
And the one thing I haven’t done is be like “Man, I suck, I can’t even stay on task for one simple goal.” Because there has been more happening in my life since December 17th or whenever the last post happened than I could have ever imagined. Wonderful things, things that need my attention more for that stretch of time and some things that aren’t so wonderful (like taxes), but they are done! Which means I am back to blogging. Productivity means prioritizing – even the things you don’t want to do – so it’s okay to “fall of the horse” now and then. It means you are prioritizing. Even if that’s binge-ing on rewatching the ENTIRE series of Grey’s Anatomy (which is currently happening in my life), and yea I think I can constitute that as a priority like I tell myself, “It’s relaxing or helps turn my brain off from work or that I am learning really useful medical terms or maybe it’s just that the love of my life and I really really enjoy cuddling up and watching the show together.” So whatever it is, go easy on yourself. Tell yourself that you are doing the absolute best you can in that moment. And add that mantra to the list of New Year Resolutions you are working on for 2019.
I imagine you are here for a recipe (just simply scroll to the bottom to find it). The OG Spinach and Artichoke Dip made vegan and Hawaiian … ish with kalo leaves (taro) and ulu (breadfruit) grown right here on this beautiful island of mine. And if you don’t live on a tropical island? That’s ok! I wrote the recipe including spinach and artichoke so you can make with whatever you have accessible.
I’ve wanted to start sharing more of where my inspiration comes from for recipes. Some are completely inspired by bloggers and other foodies that I follow avidly. And some recipes come right from my surroundings and experiences and ingredients I just really enjoy. I’ve always been a creative person. And my creativity has taken me from crafting to paper-making to sewing clothes to painting to sculpting to baking and to food. And the best part, is that I get to use that creativity for my work.
The recipe was inspired from a farm tour / live music yoga immersion at Yogarden Hawaii that I so luckily got to cater the farm to table lunch for this past weekend for Wanderlust. Kelly (the all around badass yoga teacher, farmer, event coordinator, and chef!) partnered with me to create a fully local, colorful, vegan menu with all the tastiest flavors we could think of.
And a must have dish, dip, duh.
Who doesn’t totally dig a tasty, warm spinach and artichoke dip? I thought so. So this recipe was inspired by our general (I feel like it’s safe to generalize here) love for creamy dips, a way to make it vegan, and use ingredients straight from the farm. And you can make it local yourself. Pick a hearty green that’s grown right where you live and another textured vegetable to replace the artichoke. Maybe you are lucky enough to live where artichokes are grown. Where are they grown?
So here’s to dip lovin’ and double dippin’. Enjoy this one.
Hannah at Homecooked with Love
Yields Feeds about 15
Anything can be made vegan and just as delicious (if not even more). A warm and creamy and cheesy spin off the good ole spinach & artichoke dip, that's 100% a crowd pleasure. I promise. This recipe was inspired by a recent Farm to Table event with all ingredients grown in Hawaii. Recipe is written to accommodate no matter where you live.
30 minPrep Time
3 hrCook Time
3 hr, 30 Total Time
Save RecipeIngredients
- 2 cups raw cashews, soaked overnight, rinsed and drained
- 3/4 cup of water + more
- 1/4 cup olive oil
- 1/4 cup minced garlic
- 1 onion, chopped
- 4 cups coconut cream *full fat
- 1/4 cup nutritional yeast
- s&p to taste *about 1 teaspoon of each to start
- 6 cups chopped and packed fresh hearty greens (kalo leaves, kale, spinach, whatever you are feelin)
- 1 pound steamed, cored and peeled breadfruit or artichokes
- 1/2 cup finely chopped macadamia nuts *any nut can be used here
Instructions
- Preheat oven to 325 degrees F.
- In a large skillet, over medium heat, sauté garlic and onion in olive oil until fragrant, tender, and translucent (be careful not to burn garlic).
- Remove from heat once satisfied with onion and garlic.
- Using a high speed blender, blitz cashews, 3/4 cup of water, nutritional yeast, salt and pepper until blended and creamy. You may need to add more water if it is not churning well. You want a thick and creamy texture with a cheesy flavor (you may add more salt and nutritional yeast if needed).
- In a large baking dish, cast iron skillet or dutch oven, place your greens down.
- Add chopped artichoke or steamed and chopped breadfruit (tossing with the greens).
- Pour your cashew cheese sauce over the greens and stir to incorporate well.
- Spread evenly out in your baking dish then pour coconut cream evenly over dish.
- Sprinkle finely chopped nuts over top.
- *If you are using kalo leaves - add about 2 cups of water over your dish along with the coconut cream. Place a pan with water underneath your dip in the oven to help create steam in the oven. Cover with foil and bake for about 2 1/2 to 3 hours (varies on oven). Be sure to check that leaves are fully cooked at that mark and you don't get an itchy tongue or throat. If no itch than it's done!
- *If you are using kale or spinach greens - simply place in the oven and bake for about 20 minutes, until greens are wilted and nut topping is nice and golden brown.
- Serve warm with chips, pita or veggie sticks.
Notes
Store leftover dip in the fridge for up to 5 days. Reheat in the oven at 350 degrees to heat back up. Feel free to add more coconut cream if it feels dried out.