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Aloha Artichoke Lava Dip
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Vegan Appetizers
Aloha Artichoke Lava Dip
Aloha Artichoke Lava Dip looks like the area we flew over on the Big Island of Hawaii... the erupting volcano lava covered fields cracking as it cools. When this recipe is cooking in the oven, it bubbles up just like lava.

Aloha Artichoke Lava Dip makes the BEST party food! The smell is so incredible and no "meaty cheese eater" would ever know that this dish is VEGAN! This is recipe is even better when re-heated the next day so don't be afraid to make it the day before an event to save time!

22Ingredients
2 cans water-packed artichoke hearts, drained, reserve 1/2 cup artichoke water
1 box Mori-Nu Extra Firm Tofu
8 large garlic cloves, peeled
1 teaspoon coriander seeds
1 tablespoons dried chives
11/8 teaspoon crushed red peppers
3/4 teaspoons sea salt
2 shallots, peeled and quartered
1/4 teaspoon ground black pepper
1 teaspoon Madhava Agave Nectar, light or dark


23 tablespoons Galaxy Vegan Parmesan (Galaxy Vegan products have purple packaging)
1 tablespoon lemon juice
1 tablespoon rice vinegar
3/4 cup Grapeseed Oil Vegenaise
3 green onions, finely chopped
1 can water chestnuts, drained and finely diced
paprika for sprinkling over the top

optional:
1/2 cup raw pistachios or cashews, coarsely chopped


Tools
large mixing bowl
cutting board
knife
can opener
Cuisinart
measuring spoons
measuring cups
baking dishes or several small ramekins for individual servings

Preparation
Preheat oven to 350 degrees F.

Spray a non-stick oil spray on the dish you plan to use for serving the dip... a 2 quart glass or ceramic casserole dish or individual ramekins.

7
Drain The Artichokes
Drain artichoke hearts, reserving 1/4 cup of the liquid.

Chop artichoke hearts into 1/2-inch pieces and set aside.

HINT: If you want this dip to be creamer and less chunky, dice the artichoke hearts. Finer pieces will make scooping onto crackers and vegetables easier. This will be your call... why not try it both ways and see which one you prefer. Let me know your thoughts!

5
Cream Tofu In Cuisinart Food Processor
In a Cuisinart fitted with the knife blade, add the tofu, garlic, coriander, dill weed, salt, shallots, pepper, agave nectar, vegan Parmesan, lemon juice, rice vinegar, reserved artichoke liquid and Vegenaise.

Process until contents are creamy and smooth.

8
Chop Artichokes, Green Onions & Water Chestnuts.
Pour the contents into a large mixing bowl and gently fold in the artichoke hearts, green onions, and water chestnuts.

9
Fold Ingredients Together
Pour this mixture into the baking dish that has been sprayed with non-stick oil.

Optional: Add either the pistachios or the cashews... reserve 2 tablespoons to sprinkle over the top.

4
Top Aloha Artichoke Lava Dip Casserole With Paprika
Sprinkle the top of the contents with paprika and bake at 350 degrees F for 60 minutes... do not over bake.

6
Aloha Artichoke Lava Dip... Totally Vegan!

Presentation
Serve hot.

This recipe serves 6 to 8 as a party dip or 4 to 5 as a lunch or dinner entree.

I serve the Artichoke Lava Dip with a platter of raw vegetables, sliced pears and apples and a basket of assorted whole grain breads and crackers.

1
Aloha Artichoke Lava Dip Served With Basic Bread Recipe

Fabulous On Focaccia
If you have the time, make the Basic Bread & Pizza Dough recipe and make 2 large Italian focaccia. Slice these into small slices and fill a linen napkin lined basket with the warm bread. Guests can then put the Artichoke Lava Dip on the pieces...
ooh, la, la!

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Aloha Artichoke Lava Dip!"

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