This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
“Spinach Three Bean Dip & Enchilada Filling”
This recipe is ultra-flexible and non-vegan approved!
1 1/2 cups Tofutti Better Than Sour Cream
1 1/2 cups vegan mayonnaise
1 tablespoon ground cumin
2 envelopes (1 box) dry vegetable soup mix
2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can white beans or dark red kidney beans, rinsed and drained
Pinch coarse sea salt to taste
In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired.
Serve cold with your favorite dippers. Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream, and the garnish if your choice. I like a slice of lime and a few toasted pepitas. You can use any beans you prefer, even all of one kind.
Visit Betsy at www.TheBloomingPlatter.com.