Only two more weeks till Christmas, and the excitement is very real here at my house.
This past weekend in fact we went and had a visit with Santa and some breakfast.
Caroline was SOOOOO excited that she skipped right past the food and headed straight for the jolly man.
However when she got close enough she realized she was a little intimidated.
Her brother Andrew however knew the deal and jumped right up.
In fact he realized after breakfast that there was a few things he forgot to put on his list (namely a new REAL live puppy...don't tell but they may be getting that AFTER the new year).
Owen said he was too big to participate so he just enjoyed the breakfast and the company.
It was a great trip and to top it off the donations for breakfast went to my mom's Relay For Life Team.
Now that I have shared the little bit of kid fun (as I do so enjoy sharing my kids, and I hope you all don't mind) here is a spread/dip that I whipped up this weekend to put on a delicious sandwich:
Vegan Spinach and Artichoke Dip/Spread
recipe adapted from a friend's mother
1/2 C vegan mayo
1/2 C silken tofu
5 oz spinach (if you use frozen make sure you thaw and drain it)
5 oz kale
1 slice of lemon
1 clove of garlic
1/8 tsp salt
1/8 tsp pepper
1/2 C parmesan "cheese"
1/2 C artichoke hearts
*you can use 10 oz of spinach if you prefer
I put all of the ingredients in the blender and then baked it at 350 degrees for 15.
You can bake it up to 20 (or when it gets bubbly) if you are serving it as a dip.
I added 3 slices of this on French bread and toasted it for 5 minutes.
One of the most satisfying sub sandwiches I've had (after it came out of the over I loaded up with some tomato as well).
What are some of your favorite subs?
I hope you all had a wonderful weekend. I had to brave the long lines at the post office to mail out my Great Food Blogger Cookie Swap cookies today and sent Sharon her book that she won here.
Man my advice for the post office is try to get there when it opens because the lines get long VERY quickly.
