Spinach dip in a bread bowl for no reason other than YOUR FACE.

Most shameful thing I've done all week: devour this bread bowl and its innards for dinner along with my loyal accomplice, Tybrus. Seriously. Spinach dip is something that you bring to potlucks or set out as an appetizer at a dinner party when your whiney dinner guests get bored with playing with your cats and start complaining about being hungry. Ungrateful bastards..

For us, it was dinner. And, it was delicious.

This was my first time making spinach dip so I wasn't really sure how much of what to put in it. It was great, but still had a bit of a garlicky bite. This recipe is a refined recipe that I conjured up post bread bowl consumption with better amounts of ingredients.

Spinach Dip

1 12 oz frozen spinach, thawed
1 12 oz package firm silken tofu
1/2 medium yellow onion, sliced
1/4 cup nutritional yeast
1 carrot, peeled and shredded
1 tsp apple cider or white vinegar
1 tsp basil
1 tsp dill
1 tsp parsley
1-2 cloves garlic
salt and pepper to taste

Blend all ingredients in blender or food processor until creamy except for the carrot and spinach. Mix spinach and carrot in with rest of ingredients by spoon when tofu mixture is well incorporated. If mixtures seems too dry drizzle in some soy milk. Hollow out a loaf of bread and spoon the mixture in. Enjoy!

Tofu Spinach Alfredo

This was thrown together in a bit of a hurry. I used my go- to alfredo recipe that I modified a bit for this recipe and Brianna Clark Grogan's Breast of Tofu recipe that can be found on Everyday Dish. I would've preferred to have used penne, but being that I'm a broke college student, I had to use what was on hand.

Alfredo Sauce
1 cup soy milk
3 tsp chickpea flour
2 tsp all purpose flour
1 tbs nutritional yeast
2 tbs Earth Balance
dash of cayenne
salt and pepper to taste

Bring soy milk to a boil and flour to a boil while whisking constantly. Lower heat and add remainder of ingredients. Continue to whisk until desired consistency achieved. Could this be any easier?