Avo Toastie and Epic Salad!

Breakfast is very satisfying with a slice of buttered toast topped with avocado, grilled piquillo pepper, cherry tomatoes and sprinkled with Hawaiian smoke salt and pepper.

Behold The Epic salad I made for lunch!

Romaine topped with grilled zucchini, portobello mushroom, red onion, piquillo peppers, artichoke hearts, avocado and vinegared beets. Yuuuum.

Drizzled with two dressings: French and poppyseed/caramelized onion.

Happy Halloween!

I'm being the hermit again this year by staying in and eating scrumptious foods and watching scary movies with my husband. We're starting off with Rosemary's Baby. I didn't want to make a dinner but instead do appetizers which we could nibble on with bloody marys.


Spinach Artichoke Dip with sundried tomatoes and hot chili flakes. This will go with whole grain crackers and celery sticks. Recipe here.


Stuffed baked potato skins with imitation bacon bits. Yum!


And you gotta have a sweets on Halloween. These are pumpkin bars with cream "cheez" frosting. I am not crazy about this recipe, it was only ok. The frosting didn't set at all and the bars were a bit on the mushy/gooey side.

VeganMoFo: Spinach Artichoke Dip

Let's go Dodgers! Game 1 of the NLCS is tonight and I'm going to be heading over to my bro's house after work to watch the game. I'm really excited and I hope our boys kick the Phils' butts! I prepared my famous spinach artichoke dip to bring along with crackers, chips and salsa and hummus and pita bread. Can't wait!

Artichoke Spinach Dip

1 container Tofutti Better Than Cream Cheese (I find this at Trader Joe's, Ralphs Market and Whole Foods Market)
1 cup Vegenaise
2 garlic cloves, minced
1 14 oz can artichoke hearts, drained and chopped
1 10 oz box frozen spinach, thawed, drained and chopped
1/2 cup sundried tomatoes in oil, drained and chopped
2 TB nutritional yeast (optional) or 1/4 cup vegan parmesan (optional. I've left these out with no problems.)
2 TB lemon juice
1/2 tsp italian herbs
salt and pepper
chili flakes

Combine all ingredients and pour into a baking dish. Top with crushed chili flakes and extra vegan parmesan. Bake for 20-25 minutes at 350 degrees F until browned and bubbly.