This dish started off life as my veganized version of a rich artichoke and spinach dip. Then one day, I had some left over from the day before, and needed a sauce for some beans, and this rather delightful combination was born. If you just want the dip as itself, just make this recipe up until the part where it says to deal with the beans. Make sure that you like the taste of the roasted red bell peppers before using them. I find that some of the jarred ones have way too much citric acid in them! Have a mouthful of pepper before adding to the dish, and if you don’t think ‘yum’, use a different kind.
12 oz tinned artichoke hearts, squeezed dry (Not the marinated ones, they are too highly flavored for this.)
1 1/2 cups (8 oz) raw or roasted red bell peppers
3/4 cup (vegan) mayonnaise
1 tbsp nutritional yeast
3 tbsp light chickpea miso
1/2 – 3/4 tsp salt (start with less, and add more if you want it)
8 oz frozen, chopped spinach, thawed and well squeezed (important to avoid sludgy texture)
1 oz cream cheez (optional)
1 lb green beans
16 oz tin of baby lima beans, drained
Chop the artichokes and red pepper until they are in pieces no bigger than a large pea, either by hand or by pulsing in a food processor.
Give the spinach a squeeze to get rid of any water that has been released.
Stir the cream cheez (if using), nutritional yeast, and miso together; then stir everything (except for the two types of beans) together, until the ingredients are amalgamated, but not pureed.
Check for seasoning, and add more mayonnaise, if desired.
At this point you can put the sauce aside until you’re ready to cook and serve the green beans.
Steam the green beans with 1 tsp salt (or to taste) until soft (or to your liking).
Now make sure the sauce and the lima beans are hot (either individually before putting in a warm serving dish, or assembling in the serving dish, covering with foil, and warming for about 20 minutes or until hot in the oven.)
Serve at formal meals, or in baked potatoes for a more casual lunch.