Rustic Bread Bowl with Sun-Dried Tomato and Asparagus Dip

forksoverknives.com

Susanlsky

subheading: BREAD BOWL:

1¼ cups unsweetened plant-based milk, divided

1 cup steamed and mashed potatoes (about 1 pound)

3 tablespoons lemon juice

1½ cups all-purpose flour, plus more for dusting

1 cup whole wheat flour

1 tablespoon sodium-free baking powder

½ teaspoon sodium-free baking soda

1 teaspoon sea salt

1 pinch ground black pepper

½ tablespoon sesame seeds

subheading: DIP:

10 to 12 asparagus stalks, trimmed

1½ cups unsweetened, unflavored plant-based milk

⅓ cup whole wheat flour

1 tablespoon red wine vinegar

1 tablespoon nutritional yeast

2 teaspoons finely chopped fresh rosemary

½ tablespoon garlic powder

½ tablespoon onion powder

4 pieces sun-dried tomatoes

1 (14-ounce) can hearts of palm, drained and rinsed

Sea salt and freshly ground black pepper

Directions at forksoverknives.com

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