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Hey Pickles!

This week, we go through a list of some our favorite things. We hope you play along at home, and we'd love it of you would share what your favorites are!

In our Noteworthy segment, we give you an update on animal activist, Wayne Hsiung.

We have a new recipe from our Listener Recipe series. It's a fabulous Spinach Artichoke Dip sent to us by Crystal Allen. If you would like to make it yourself, here's the recipe!

Crystal’s Amazing Vegan Spinach Artichoke Dip

In a high speed blender add:

4 C Raw cashews soaked in hot water for 2-8 hours drained then rinsed

1 T Pickled jalapeño pepper along with 1 t of the brine

2 t Sriracha (more if you want it more spicy)

2 T Apple cider vinegar

2 T Lemon juice

2 T Trader Joes Allium Seasoning blend ( if you cant find this add 1 T each of dehydrated onion, garlic, green onion & a pinch of salt)

2 t Each of garlic powder, onion powder, salt & ground pepper

1/8 t Red pepper flakes

4 Cloves garlic

2 T Salsa verde

Blend on high for  4-6 minutes

Then fold into:

2 12oz Bags frozen organic spinach pulsed in food processor a few times

33oz Marinated artichoke hearts drained & pulsed in food processor

Turn mix into a 9X11 pyrex baking pan

Top with vegan parmesan ( 2 C Raw almonds, 3 T Nutritional yeast, 1 t garlic & onion powder, 2 t salt. Process in food processor until it resembles parmesan cheese)

Bake at 350 for 45 min or until bubbly

Let us know if you try it!

We also have a new Listener Shoutout, a Vegan Org of the Week, and a tip for new vegans!

Thanks for listening, and enjoy the show!

Love,
Sam & Christine

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