Are You in the Mood for Mexican? Maybe Italian?

First up, this delicious cheesy dip, a tester for Robin Robertson. Check out the homemade chips on the side. I didn't plan to make those, but it was make them from flour tortillas or run to the store. You can tell which idea won out. They are so much better homemade and I had no idea! I may be ruined for life. This was a great side to our leftover chili for lunch.

By the way, if you're looking for some Thanksgiving ideas, check out this page from Robin.

Cashew Sundried Tomato Salad Dressing

My addiction to using cashews in salad dressings is ongoing. When we were having that Puttanesca for dinner last night, I had to stick with the Italian theme.

Cashew Sundried Tomato Salad Dressing
2 Tbsp cashews
1/4 cup broth
1 Tbsp nooch
2 Tbsp sundried tomatoes with 1 Tbsp of the oil they're packed in
2 Tbsp white vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 basil.
Salt and peppper to taste
Dump all in the blender and blend until smooth. If it's too thick, add a little more broth.

Puttanesca Scramble

Clearly, the star of the show, this scramble is the new-fangled style and is awesome! I'm still adjusting to cubed tofu in scrambles rather than crumbled, but this one might make me a convert. Cubing seems to be more of a West Coast thing probably caused by something in their water. Even though it's a tester for Vegan Brunch, this made an incredible dinner. On the side is a garlicky orzo with peas.

Tonight's Dinner: I think I'm going to try Lazy Smurf's Larb Na. I've never heard of it before, but I can tell it's totally my thing. After all, it's Asian!