Meatless Monday – Spinach Artichoke White Bean Dip

Well, this day did not go to plan!

Guy left this morning for a full week of travel. So of course, not one, but TWO cars to which I had access didn’t work.

Commence panic attack: I’m Stranded!

After I pulled myself together from a toddler-worthy temper tantrum, I calmed down and decided to take one car to a mechanic.

Not one, not two, but three mechanics later, someone took my key and my phone number. And I haven’t heard from him since, so I’m really trying not to think the worst.

So what do I do? After checking email and social media and wisely deciding not to rant (although, here I am ranting, and this will post to social media…), I start checking recipes to decide what I can make for dinner with what I have on hand.

Hash–roasted potatoes tossed in last minute with sauteed onion, vegan Field Roast Italian and chipotle sausages, bell peppers, and black beans–over a modified version of Quinoa & Black Bean Salad.

Enough, right? Except my curiosity wasn’t satisfied and I remembered a) I had some white beans in the fridge and a can of artichoke hearts in the pantry, b) I have a Tower Garden filled with glorious spinach, and c) I made a holiday party dip and forgot to make notes at the time.

Have you heard about Tower Gardens? These things are amazing! Generous friends gave us one, and we currently have so much mint and spinach and baby lettuce on the way; a few months ago we had abundant arugula. I’m not the best gardener but this thing seems fool-proof!

So I made a Spinach Artichoke White Bean Dip. It comes together so quickly and then bakes to warm, gooey deliciousness. Just as it had cooled, Q14 dashed through the kitchen for a taste test. He declared, “Too spicy…” (I was heavy-handed with the Tapatio) “…and needs cheese” (it doesn’t, that’s just his way of teasing/answer for everything).

Spinach Artichoke Dip was one of my favorite party recipes before leaning plant-based, and I’m so happy to have a yummy non-dairy replacement. You could use kale instead of spinach. To satisfy the kid’s cheese request, I might another time add 2-4 Tablespoons of nutritional yeast, but maybe not. Tonight I’ll eat it with chips. Tomorrow I’ll put it on a toasted bagel or in a veggie wrap sandwich. Ooh, or maybe in a black bean no-cheese quesadilla. It’s versatile that way!

Spinach Artichoke White Bean Dip

2 c packed fresh spinach
1 14-oz can water-packed artichoke hearts, well drained
1/2 c non-dairy mayo
1/2 c white beans, drained and rinsed
3-4 large garlic cloves
2 Tbsp lemon juice
1/2 Tbsp Tapatio or hot sauce of choice (start with less and add more)
1/2 tsp ground black pepper
1 tsp Trader Joe’s 21 Seasoning Salute (or other no-salt herb seasoning)

Combine all ingredients in a food processor. Taste and adjust seasonings. Transfer to a baking dish and bake at 350 for 35 minutes. Serve hot or cold.

Meatless Monday – Arugula-Lemon Pesto (vegan)

Light years ago (it seems), C19 did a science fair project that involved growing basil plants. We love basil–pizza or pasta margherita, bruschetta, pesto… Oh my seriously summer-loving YUM! We discovered (science fair whatever, though I do recall Kiddo got whatever credit/grade he needed) that basil grew well, during summer, in the planter on the side of the house facing the backyard. Goody on us!

I have been missing basil, missing pesto, because…January. Too cold.

Friends gave us the most incredible gift, a Tower Garden, at summer’s end. It had basil, for a time, until the weather turned. It also had romaine, which we ate nightly until it also passed. Now, arugula and mint proliferate.

Girlfriends came over this weekend. One mentioned having made an arugula-lemon hummus. I requested the recipe. Later, we moved to the deck where she noticed my arugula-laden Tower Garden and my small but heavy potted lemon tree. Clearly, I need that recipe! And yet…

Guy awoke in the middle of the night, feverish. He moved to another bed, and has lolled about throughout the day. His dinner tonight: ramen. It takes only minutes and it’s our go-to sick day comfort food.

Q13 and I wanted something just a little…more. I suggested arugula-lemon pesto pasta and he jumped at it. He’s at that age where he’s wanting to learn to cook (and wanting breaks from homework). So…

He cranked the tunes on his portable speaker. We harvested and washed arugula. We tossed ingredients in the Cuisinart, blended and tasted and adjusted, dancing all the while I made notes to capture what we were doing as we loosely followed other recipes.

We cooked the pasta (dance). We tasted the pesto (dance). We added pesto to pasta and fresh tomato to garnish and (DANCE) oh my. We high-fived over our newly created recipe.

Remarkably, since Q13 doesn’t love arugula in a salad. Too peppery. But he loves this!

C19 took the middle school Foods class twice because he enjoyed it so much. They no longer offer it, so I am Q13’s foods teacher. I don’t mind. We’re having fun and making memories. Love!

Arugula-Lemon Pesto

½ c toasted pine nuts (or combination – pine & walnuts)
2 c packed arugula leaves
3 cloves peeled garlic
½ lemon, zested
2 tsp Trader Joe’s 21 Seasoning Salute (or no-salt herb/spice mix)
½ tsp red chili pepper
1 ½ lemons, juiced (start with ½, and add as needed)
¼ c extra virgin olive oil
2 Tbsp water
4 drops Tapatio (hot sauce)
Cooked whole wheat pasta of choice
Chopped fresh tomatoes, to garnish cooked pasta

Lightly dry-toast nuts in a pan over medium heat just until fragrant. (Oh, the fragrance!)

In a food processor, combine arugula, toasted nuts, garlic, lemon zest, spices and juice of a half lemon. Pulse to combine.

While processor runs, slowly drizzle in olive oil, stopping to scrape sides as needed. Follow with water. When pesto has achieved desired consistency (add additional lemon juice and/or seasonings) add a few drops of hot sauce.

The kiddo and I suggest you cook some whole wheat pasta while you’re making this mess, because it will taste amazing when you throw it all together. We cooked a combo of rotini and penne because that’s what we had. Top with some fresh tomato for good, yummy, fun!