The Oh She Glows Cookbook Release – and a Recipe for Life-Affirming Warm Nacho Dip!

March 4th, 2014 11:03 am by Kelly Garbato

Those of you who have been following along with me as I cook from The Oh She Glows Cookbook will be happy to know that it finally drops today! That’s right – as of this morning, you can snag a copy for your own bad self.

And to celebrate, the publisher has been kind enough to share a recipe for Angela’s Life-Affirming Warm Nacho Dip. I haven’t tried it yet – but how can you go wrong with cheesy cashew sauce? (Answer: You can’t. It’s impossible.)

Enjoy, and keep an eye out for my review. Coming soon to an interweb near you.

 

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life-affirming warm nacho dip

FOR THE CHEESE SAUCE:
1 cup (250 mL) raw cashews
1 cup (250 mL) peeled and chopped carrots
2 tablespoons (30 mL) nutritional yeast
2 tablespoons (30 mL) fresh lemon juice
1 large clove garlic
1 1⁄4 teaspoons (6 mL) fine-grain sea salt
3⁄4 teaspoon (4 mL) chili powder
1⁄2 teaspoon (2 mL) onion powder
1⁄4 to 1⁄2 teaspoon (1 to 2 mL) cayenne pepper, to taste (optional)

FOR THE DIP:
1 cup (250 mL) chunky marinara sauce
1 cup (250 mL) finely chopped sweet onions
2 to 3 handfuls of baby spinach (about 3 ounces/85 g), roughly chopped
1⁄3 cup (75 mL) crushed corn chips or bread crumbs
1 to 2 green onions, finely sliced, for serving (optional)

Tortilla chips for serving

You’d never know there isn’t a lick of dairy or oil hiding in this mouthwatering hot-out- of-the-oven dip! This dish is always a crowd-pleaser. It’s best when hot, so serve it on a plate warmer or pot holder so it stays warm for as long as possible. I like to bake it in a cast-iron dish, which keeps it warm for almost an hour.

Serves 8

PREP TIME: 25 to 30 minutes, plus soaking time • COOK TIME: 25 to 30 minutes

gluten-free, oil-free, soy-free, sugar-free, grain-free

Directions

1. Make the Cheese Sauce: Place the cashews in a medium bowl and add water to cover. Set aside to soak for at least 2 hours, or overnight if you have the time. Drain and rinse the soaked cashews.

2. Preheat the oven to 400°F (200°C). Lightly grease a 2-quart (2-L) cast-iron or casserole dish.

3. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for 5 minutes, or until just fork-tender. Drain. You can also steam the carrots, if desired.

4. In a blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne (if using), and 2⁄3 cup (150 mL) water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl.

5. Make the Dip: Stir the marinara sauce, onion, and spinach into the Cheese Sauce until fully combined. Spoon the sauce into the prepared dish and smooth out, and sprinkle the top evenly with the crushed corn chips.

6. Bake for 25 to 30 minutes, uncovered, watching closely toward the end of the cooking time to make sure the corn chip topping doesn’t burn. Garnish with sliced green onion, if desired. Serve immediately with tortilla chips.

7. Reheat any leftovers in the oven at 400°F (200°C) for 10 to 20 minutes, or until heated through. Store the dip in an airtight container in the fridge for 3 to 5 days.

Tip: For a gluten-free option, use crushed corn chips and corn tortilla chips for serving.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

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