Tuesday, February 03, 2009

Spinach dip, long-awaited

All the local stores were out of Tofutti sour cream for about a month, so I couldn't satisfy my ache for spinach dip until today. Soooo good, and so midwestern. Just make it the same way you would a non-vegan spinach dip; the recipe is probably on the frozen spinach label. It's easy--some scallions, some water chestnuts (a midwestern attempt at exotic-ness), a ton of delicious spinach (frozen is as nutritious as fresh, but this is the only recipe in which I think frozen is better), and the Tofutti sour cream. A little salt. You know.

Also in this bento: pasta salad with creamy red wine vinaigrette, half a kiwi, and miniature slices of pumpernickel.


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