As I cross “being vegan for a month” off of my 30 Things To Do Before 30 list, I am excited to get back to my old pals cheese and butter, but I’m extremely happy that I was able to consume animal free products for an entire month.
During the 30 days, I must say that my body didn’t feel any different than it normally does with a vegetarian diet. I expected a big change and surge of energy like a lot of the books I read said I would, but I simply didn’t. This could be because I watch what I eat, making sure to take in the right amount of protein, whole grains and nutrients from fruits and vegetables anyway. But it’s good to know that I must be doing something right day to day!
The biggest thing I learned after this process, was that reducing the amount of dairy I eat is definitely needed and that I need to cook more vegan foods! I experimented with a few, and was absolutely delighted with the results. Vegan cooking and baking is something I definitely want to get into more. Some of my favorite vegan recipes were my Kale Salad with Oranges, Almonds and Avocado, my Vegan Pecan Pumpkin Bread and Cheeky Kitchen’s Taco Pasta Shells.
Anyway, the process was fun. And as I mentioned I’m super happy to get back to all things cheese and butter. This is a recipe I found on Tasty Kitchen and can genuinely say it is now one of my favorite foods. No joke. This is a MUST on your kitchen table.
To make this bread gather your fresh herbs. Our stars are parsley, dill, basil and chives (from left to right).
Throw the chopped herbs into a food processor along with the marinated artichoke hearts.
It’s time for feta, butter, and garlic. Oh my! Pulse that goodness until it’s nice and smooth.
Eat with a spoon. You’re done!…kidding.
Slice the bread in 1-inch slices, stopping before the base of the bread. Stuff the bread with the mixture. Wrap in the bread in foil and bake for 25 minutes. Serve while hot!
Artichoke Feta Garlic Bread
Recipe taken from Tasty Kitchen
½ cups parsley, chopped
¼ cups dill, chopped
8 basil leaves, chopped
¼ cups chives, chopped
6 whole marinated artichoke hearts, chopped
6 cloves garlic
¼ cups Feta cheese, crumbled
Salt and pepper, to taste
1 stick butter
1 whole Italian loaf of bread
Preheat the oven to 350ºF.
Chop the first 4 ingredients and place them in a food processor. Blend. Add artichoke hearts. Blend. Add the garlic, feta, softened butter and salt and pepper to the food processor and mix until smooth.
Slice the bread in 1-inch slices, stopping before the base of the bread. Stuff the bread with the mixture.
Wrap in the bread in foil and bake for 25 minutes. Serve while hot.