INGREDIENTS
1
corn kernels (35 g
1/2 tsp
Garlic powder
1/2 tsp
Parsley, dried
1/4 cup
Red bell pepper
3
Scallions
1 oz
Two 15- cans artichoke hearts
1 tbsp
Lemon juice
1 tbsp
To 2 sriracha
3/4 cup
Veganaise
2 tsp
Old bay seasoning
1
Salt and black pepper
1
Canola oil
1 cup
Oyster crackers or crushed saltine crackers
1 tablespoon juice from a jar of capers
1/2 teaspoon kelp granules (optional)