Backyard Patio Veganfest

Last night I had some amazing ladies over for what will hopefully not be the last patio party of the summer. The weather turned out amazing, the company was great and the food was phenomenal!
vegan dinnersTo keep the evening easy we all opted to make some appetizers for sharing so we could test out new recipes and share old ones. It turned into an amazing outdoor veganfest and boy was it tasty. With appetizers like homemade hummus, summer rolls (or rice wraps), spinach dip, mushroom olive tapenade and fruit salad for desert we all ended the night feeling extremely stuffed, but the evening felt exactly like summer should and I am so sad to see this season slowly fade away.

One of my contributions to the evening was a vegan spinach dip. It was a bit of a Frankenstein creation, where I pieced together items that I figured would probably go well together and it really panned out, so I am so excited to share! This dip was delicious cold but I have a feeling it would also be amazing if it was baked, so next time I will test it out.

Spinach Dip

Makes 6 servings – 25.3 calories – 0.7g fat – 190.0mg sodium – 3.7g Carbs – 0.9g Fiber – 2.6g Protein


1 package of extra firm silken tofu
1 bouillon cube veg. GF
1.5 tbsp garlic powder
1 tbsp braggs soy sauce
1/4 tsp cayenne pepper*
2 green onions diced
1/2 cup diced and steamed spinach
2 tbsp lemon juice
Black pepper to taste

Steam chopped spinach. You will need at least twice as much raw spinach, if not more, to yelled 1/2 cup steamed. Set aside to cool. If you are pressed for time chopped spinach from the freezer section works fine, but be sure to drain the liquid.

In a blender mix together the first 7 ingredients. While they blend squeeze 2tbsp of fresh lemon juice and dice the green onions (white and green parts).

Place tofu mixture in a medium bowl and fold in lemon juice and green onion. Once nicely mixed together add in the cold steamed spinach mix vigorously to make sure the spinach breaks up and is evenly distributed in the dip.

Chill for an hour to let set. Serve with rice crackers, pita bread or vegetables.

*with 1/2 tsp of cayenne the mix is pretty very spicy. If you or your guests are spice adverse I would recommend lowering this amount to 1/8 tsp.

Happy Friday everyone! Hope you all have great plans for the weekend. Mine include running and organizing the house – so excited!

Just a heads up I have updated the Snacks and Desserts page. 


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