Dips for dads — and don't forget the cake

We celebrated Father's Day at our son and daughter-in-law's house where we had a delicious brunch. We had tofu scramble from Isa Does It (reviewed here) along with roasted potatoes and sweet potato fries. And a giant container of Washington State cherries.

I brought two contributions to the meal, both made before 10 a.m. Sunday morning. If I was able to get the two dishes made by 10, you know they were easy to do — early morning isn't my favorite time to cook. I had just seen the Life Affirming Nacho Dip from The Oh She Glows Cookbook (reviewed here) over on Vegan Eats & Treats, and I knew I had to make it. It's rich and creamy, highly satisfying, really easy, really delicious, pretty, contains no added oil, and I recommend it. I liked it so much, I did a search and found a link to the recipe so you can make it, too. Or you could buy the book. In fact, these two cookbooks are currently the most used at our house. You can find the recipe by clicking here.

In addition to the dip, I also made the blueberry-strawberry-lemon quick bread that I wrote about in my last post, and once again it came out perfectly. That's three good results in a row — definitely a keeper. (recipe here)

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My strawberry patch

I have a small strawberry patch — really small as you can see by the harvest so far. But, I'm not daunted by the meager return. Maybe some day the little patch will surprise me. In fact, I should go outside right now and see if there are any berries!