{"id":4832,"date":"2013-06-24T01:18:37","date_gmt":"2013-06-24T08:18:37","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=4832"},"modified":"2013-06-24T12:59:17","modified_gmt":"2013-06-24T19:59:17","slug":"baked-tofu-and-artichoke-mushroom-cashew-griller","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/baked-tofu-and-artichoke-mushroom-cashew-griller\/","title":{"rendered":"Baked Tofu and Artichoke Mushroom Cashew Griller"},"content":{"rendered":"
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\"MeatlessMondaybanner\"<\/a><\/p>\n

Today is an extra special Monday because you get two recipes in one. I was inspired by a friend of mine to make cashew artichoke dip. I played around with it and came up with something just for you cowlings.<\/p>\n

The addition of\u00a0saut\u00e9ed\u00a0mushrooms gives this dip \/ spread a deep, rich flavor that even the pickest of eaters will like. This recipe is awesome as a straight up dip (think pita or crackers) or you can use it as a spread on a sandwich (see the recipe below), or you could get really fancy and use it as a pizza topping. However you decide to serve it, your peeps will be\u00a0impressed.<\/p>\n

Artichoke Mushroom Cashew Dip \/ Spread \u00a0<\/b><\/h2>\n
\"This<\/a>

This will make your mouth super happy.<\/p><\/div>\n

WHAT YOU NEED <\/strong><\/em><\/p>\n

1 cup cashews<\/p>\n

1 jar Artichoke hearts (6oz.), drained<\/p>\n

1 teaspoon lemon juice<\/p>\n

1\/2 cup packed fresh basil<\/p>\n

1\/2 teaspoon salt<\/p>\n

1\/2 teaspoon sugar<\/p>\n

1 teaspoon olive oil<\/p>\n

2 cups mushrooms, sliced<\/p>\n

3 tablespoons vegan mayo<\/p>\n

HOW TO DO IT\u00a0<\/strong><\/em><\/p>\n