Rustic Bread Bowl with Sun-Dried Tomato and Asparagus Dip - Forks Over Knives

Ingredients

• 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
• 10–12 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