Yummy Hot Artichoke Dip!

Hot Artichoke Dip

This recipe is originally from Pamela, but of course I had to make a few changes just because that is who I am. By who I am, I really mean I hadn’t properly shopped for this recipe. I didn’t have tomatoes or green onions. I made up for it by adding some chopped red peppers and regular onions along with a few more spices. The picture above is ‘prebaked’. I popped it in the oven for a few more minutes when we got to my sister’s and served it with corn chips. Pamela has a slew of other recipes posted on her blog that I can’t wait to try either. Check them out here. Everyone devoured this dip! Thank you, Pamela!

We also had a seitan stew and the low fat chocolate bundt cake from V’con for our Christmas Eve dinner with the family. Good food, easy to take.

Christmas isn’t about the loot, but it is about thinking of others. Our family was more supportive than ever of the vegan thing this year and I am very appreciative. We got a gift certificate to Vegiterranean, to Allison’s Gourmet and some super cool measuring cups and spoons. Everyone was so thoughtful and very understanding. We try to get cool gifts for everyone, too, because that is where the real fun lies, but somehow we usually feel we kind of miss the mark. There is always next year. If we start thinking (really hard) in January, maybe we can come up with something great for them. But honestly, if we did come up with a brilliant idea, I know we wouldn’t want to wait to give it to them.

Hope everyone is having a wonderful Christmas!

Soup and Bread


That is the Roasted Garlic, Tomato, White Bean and Rice Soup from V’con. I admit that I was a little hesitant about this one. I’m not the biggest fan of tomato soup which I blame it on the Campbell’s Soup of my childhood (that I refused to eat). But this is good! It was last night’s dinner and will be today’s lunch.


An adaptation of the Rosemary Foccacia from V’con, too. I sauteed some onions and only used dried herbs…. but what was really cool about it was the way onions disappeared but kept their flavor. You couldn’t see them at all! Below it is shown with an apple scone, adapted from VwaV.

I would be nothing without those two books, except very hungry.

Still trying to figure out what to make for our main dish on Christmas Eve, when we celebrate with the family. I’m definitely taking Pamela’s Artichoke Dip!

3 Seitan Dishes

I’m waiting for 3 (actually, it might be 4, but who is counting?) new cookbooks to arrive, so I’ve been relying on some kind of standby dishes. I tend to use only a few techniques so need cookbooks to shake me up a little. Here’s what we’ve been having lately:

Taco Salad with Seitan

Seitan and Cauliflower in Wine Sauce

Chickeny Seitan Cutlet with Mustard Sauce from V’con.
Right now, I’ve got the foccacia from V’con in the bread machine to take to enjoy with some friends tonight. I’ll take it out after the rise so I can shape it properly.

Oh yeah, and I made 3 batches of soap and also have a batch of seitan in the crockpot.

Geez, now I think it’s been a busy day! I’m either going to make a dessert to take tonight, too, or have a cup of tea. Decisions, decisions.

Cinnamon Swirl Loaf


This loaf is perfection from start to finish. It goes together in minutes, fills your house with aromas of cinnamony wonderfulness and is a beauty. This is all before you get to cut it and enjoy the total experience of quick bread heaven. The recipe is from Ash at the PPK and will definitely be in my ‘make again and make often’ notebook of recipes. Here is the blog so you can make it yourself. The only change I made is to add a little vanilla to the batter. It really doesn’t need it, but it felt like the thing to do.

The full view

This loaf is practically no effort and is full of rewards. I’m thinking it would make awesome mini loafs for gift giving, too. Give it a try.

Lots of thanks, Ash!

This Weekend in Food….


First up, my husband has told me countless times that it isn’t a weekend without tofu scramble. He’d have it both days, but being the rebellious cook that I am, I try to shake it up a little. Secretly, I have to admit that it always hits the spot.

Cruising around King Arthur Flour, I stole their Best Ever Oatmeal Bread…. and now it’s My Best Ever Oatmeal Bread. Veganized and delicious! This recipe is for a 2# bread machine, in case you need to adapt or even make it by hand (horrors!). This bread can be sliced thinner than any bread I’ve ever made and is so full of flavor. It makes fantabulous toast!

For dinner Friday we had Seitan Bourguignon over artichoke flat noodles from our co-op. I love these noodles!

We’re supposed to have a blizzard today. Seriously, that’s what the little weather channel pop-up said, so who knows what we’ll have today? The fridge is well stocked except for a tofu shortage. We only have one lonely block. But all in all, it’s been a good food weekend.

My Best Ever Oatmeal Bread
1 1/4 cups boiling water
3/4 cups rolled oats
2 Tbsp canola oil
1 1/2 tsp salt
2 1/2 Tbsp maple syrup
2 1/2 Tbsp agave (next time, I think I’ll use molasses here)
2 1/2 tsp yeast
4 cups white whole wheat flour
1 Tbsp vital wheat gluten
1/2 cup soymilk with 1/2 tsp vinegar to curdle it

Boil the water, remove from heat and add the oats, oil, salt, syrup, and agave. Let cool to lukewarm. Place them in your bread machine, add the soymilk mixture then the rest of the ingredients. I did this on the whole wheat setting.