Since my four month old is allergic (maybe) to milk, I'm back to being vegan. But I will say, even if I was still vegetarian from the pregnancy, I would make this spinach artichoke dip, instead of one with real cheese...5 more pounds of baby weight to go, and no guilt! Plus, something about breast feeding makes me feel sorry for cows, who have their youngins snatched away, and are pumped dry every day for entities that are not even their babies. Plus, if you have ever used a breast pump...OK, this is not turning out the way I intended it. Let me post the recipe. :)
This is from Vegan Celebrations by Alicia C. Simpson
12 ounces silken tofu
1/2 cup canola oil
1/2 tsp onion powder
1/4 cup nooch (nutritional yeast)
1 tsp sea salt
2 garlic cloves
Fresh ground blk pepper
1/4 cup vegan Parmesan (walnuts, nooch and Spike)
10 ounce, frozen, chopped spinach-thawed and with water pressed out
14 ounce jarred artichoke hearts, drained and chopped
tortilla chips or whatever for dippin'
Preheat to 375
Lightly grease 2 quart casserole dish
Puree tofu, garlic, onion powder, nooch, salt and oil
Transfer tofu mix to medium bowl and stir in pepper, Parm, spinach and artichokes. Transfer all this to prepared, oiled, casserole dish and bake for 20 min. or till it's bubbling. Scarf down dip.
Crushed red pepper might also be good in this recipe, but it was great w/o it.
*This book also has great recipe for Classic White Cake, but my kiddo is frustrated with my one-handed typing and needs some attention.