Holy crap it’s spring already! The time seems to have just slipped out of my grasp lately. It doesn’t help that I have been working down in South Texas for the past month and a half for my day job. Basically it led to limited time at home, limited focus here on the blog, and eating the same food over and over again in my hotel room to be able to keep up a gluten free & vegan diet. I’ve still been contributing posts twice a month for Vegan Housewives, but I haven’t had time to create posts specifically for my blog.
Since I’m heading out to a vegan potluck this evening, I figured I would get a few quick photos of what I was bringing so I could share it here on the blog. It’s my take on the traditional baked spinach artichoke dip. I veganized it, added some fresh lemon and herbs, and swapped in kale for the spinach. Don’t get me wrong, I lurve me some spinach but I think I like kale a bit more 🙂
p.s. sorry about these sub-par photos… I hurriedly took a few before I walked out the door.
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