Last weekend our friends Jenn & Scott came over and made King Cake. I took a few photos of the process of rolling it up. We lived on this cake for a few days in all its cinnamon sugar glory. You can find the recipe here.
After having some awesome spinach artichoke dip at a restaurant recently, I couldn’t stop thinking about making some at home. The Oscars were the perfect excuse (although, I wish I had just made the dip and skipped the show).
This recipe consists of blending and mixing so it’s really easy. I made my own cashew cream cheese to use, but you could used the store bought kind instead if you like. Also, I used 3 cloves of garlic but it turned out REALLY garlicy so maybe just use one or two.
1 1/4 cup chopped frozen spinach, thawed with water pressed out
1 10 oz can of artichoke hearts, drained and roughly chopped
3/4 cup non-dairy sour cream
1/2 cup cashew cream cheese (recipe below)
2 garlic cloves, minced
3 Tbsps nutritional yeast
1/2 tsp salt
1/4 tsp pepper
bread bowl (optional)
Cashew Cream Cheese
1/2 cup cashews
2 tsp white wine vinegar
1 tsp lemon juice
water for blending
For the Cashew Cream Cheese, soak cashews in water for 8 to 12 hours. Drain and rinse. Blend with vinegar and lemon juice until it is silky smooth. Add water if needed for blending.
Preheat oven to 400°
Mix all ingredients together in a bowl. Spoon into an oven safe dish. Bake for 15-20 minutes. Serve as is or put in a bread bowl.
Sometimes being an adult is a drag. Mainly when it comes to things like being responsible and working and paying bills and doing the dishes and going to the dentist and being on time and everything else. The truth is though, you don’t have to be an “adult” all the time. So many people are concerned with appearing mature and doing all the things they think are expected of them that they forget how to have fun. It’s easy to forget when daily life just keeps charging forward like a freight train. In many ways being an adult means if you want to watch cartoons you can and if you want to have a Wes Anderson birthday party you can too. You can’t goof off all the time, but sometimes seems to be enough.
There was finally time for some cooking this weekend. We had some delicious latkes with soy sour cream which was a real treat, and very appropriate for Hanukkah. The recipe was from The Vegan Table which is easily my favorite cookbook at this point.
I also made a twice-baked butternut squash which was quite good. I modified this recipe to make it vegan of course and also to use only one large butternut squash instead of six small ones. It was quite good and would be a nice addition to a holiday table.
I’m also dying to make this vegan eggnog and some snowflake sugar cookies. So many fun festive dishes to make. Do you have any holiday favorites?
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