We hadn’t been there in 10 years. We went back to Fitz Root Beer Bottling Company and Restaurant as part of our 10th anniversary week. Heard they now serve a mean black bean burger. It was delicious but when I enquired as to what was in it, I learned that the secret ingredient was their spinach-artichoke dip. Drats! It had animal products in it.
Looked online for simple spinach-artichoke dips that didn’t use oil or animal products. They may be out there, but I didn’t find any. I have these stupid extremely painful Dercums Disease tumors all over including my arms and along my spine. So being on me feet, using my arms for any length of time without arm rests and so on, was a no go. So that took away most options. I knew my husband and son would not be willing to do all the work on new recipe like this. Ii was going to have to wait until I had a good day and play with this and just pray it didn’t get too involved. They had enough on their plates. I would need to be the one to at least do parts of it. So it had to be simple.
This was one of those situations where having convenience appliances like a Vitamix makes all the difference. And my husband took care of the more taxing parts of it. Love, love, love the results
So with Fitz Root Beer Bottling Company and Restaurant’s bean burger as inspiration, and guidance from reading multiple recipes online, I came up with this recipe. My husband and I just love it and we swear it’s every bit as good as what we had at Fitz, but without the animal products. It is still 100% compliant to a WFPB No Oil or added Sugar, Low Glycemic Index and Low Fat and Sodium Way Of Eating.
Both recipes have also been geared to be exactly the amounts needed to make exactly 7 to 9 large burgers or 14-18 smaller burgers. If you want dip to spare for the days to come, just double that recipe.
The recipe for the dip is at the end of this article. Highly recommend it as a dip on it’s own.
Black Beans w/WFPB Spinach-Artichoke Dip Burgers (Wowzer Burgers)
Makes 7-9 large burgers or 14-18 smaller burgers
Preheaat oven at 400 degrees F
2 cans black beans, drained and rinsed..
1 can of any kind of lentils OR my favorite, 1 packet of Target’s Simply Balanced black beluga lentils (if you can’t find these and don’t want to cook lentils, just skip them and maybe use less of the dip sauce)
* 1 cup of the Spinach-Artichoke Dip (recipe at the end) combined with 1/3 cup salsa of your choice
2/3 cup or more compliant crumbs, 100% oil free white flour free, 100% whole grain options such as whole rye crackers, whole wheat bread
1/2 tbl. garlic powder
Step 1. Combine the ingredients in the order listed. Will be meatloaf consistency.
Step 2. For the burgers and stick them covered, in your refrigerator for 1-2 hours.
Step 3. On parchment paper lined cookie sheets, bake the burgers for 10 minutes. Remove and allow them to cool enough to be easier to flip over. Then bake for another 10 minutes. Remove from oven and let set for 15 minutes. Serve or cool off completely and freeze.
Vegan Oil Free Baked Spinach Artichoke Dip
Preheat Oven 425 degrees
3/4 cup raw unsalted cashews (either soak in water for 4 hours or use quick method of bringing them to a boil in water with a good size squirt of lemon juice, then cover and let sit for 20 minutes) drained
2 cloves of garlic sliced
1/2 small diced onion (or you can add in onion powder to taste later on)
3/4 cup unsweetened non diary milk (plant milk)
1/8th cup (or more) nutritional yeast
1 Tbl lemon juice
1/2 tsp salt
2 cup loosely packed fresh spinach
One 14 oz can oil free artichokes
optional vegan parmesan cheese
Combine all the ingredients except vegetables in a high power blender and pulverize until very smooth. Add the vegetables and blend until smooth (If you are making this as a dip only, you may want to leave it chunky).
Pour into a small baking dish, sprinkle if you desire a little additional seasoning or nutritional yeast on the top.
Bake for 20 minutes or until browning and thick.