Intro Hi Ilene

[Guest guest]

Nice to see your post. Your recipe looks wonderful. I always have artichokes

on hand too. I have one male Siamese cat named koko and he won't allow another

in the house. His picture is posted in the photo files under Donna is you want

to see him. I rescue cats and my sister takes them in and there are a few

coworkers at work that have taken in 7 for me..............Donna

 

momcat2002 <irach wrote:Hello, Everyone,

 

I've been lurking for quite a while and decided to finally introduce

myself, since I feel that I already " know " so many of you!

 

I've been vegetarian (pretty much vegan at home) for almost 20

years.

I am a militant AR activist (although I have mellowed out as I've

grown older...grin!!). We currently live with 3 dogs and 3 inside

cats

(all rescued or strays) and care for a semi-feral cat colony of 6.

We

managed to catch and neuter all but one. We've made them their

own " houses " for winter, very sturdy hard plastic totes w/ foam

rubberinsulation. Food, water, shelter and catnip...ahhh, not too

bad for ferals!

 

I enjoy cooking, particularly ethnic foods. Hey, anyone have a

*killer* recipe for Hot and Sour Soup?

 

I love all sorts of kitchen gadgets and treated myself to a Soy Toy

soymilk machine earlier this year. I absolutely love it! I've come

up with a couple of good soy ice cream recipes and am always on the

lookout for creative ways to use soymilk...lots of it...grin! I

suppose sometime I will try to learn about making tofu at home.

Anyone out there with tips on that?

 

Although I am currently not in the workforce, I did spend almost 10

years running a health food store.

 

I will end by sharing a great recipe for artichoke dip. Most recipes

focus on high-fat additives (lots of mayo or sour cream), but this

one really cuts down the fat and calories! Can be made veggie or

vegan.

 

 

HOT ARTICHOKE AND PARMESAN CHEESE DIP

 

1 13.5 oz can artichoke hearts, packed in brine (save brine)

3 slices light Italian or other white bread

4 T. reserved artichoke brine

1/4 C mayo (regular or vegan)

1/3 C Parmesan cheese, finely grated and firmly packed

(regular or vegan; I use about 1/2 cup)

 

non-stick cooking spray (or just oil the dish w/fingers)

few drops of lemon juice

 

Oven @ 350 degrees

 

Lightly coat a 1 1/2 C. oven-safe dish with cooking spray.

 

In blender, combine bread, artichokes, 4 T. brine, mayo and cheese.

Puree about 1 minute to make a smooth paste. Add a bit more brine if

too thick for blender. Spoon into prepared baking dish.

 

Bake for 20-25 minutes. Allow to rest about 10 minutes before

serving.

 

I hope you enjoy this! Great for veggies or crackers.

 

Ilene in SW Ohio