For several years my husband and I made an annual long weekend excursion to the Shenandoah River Valley in Virginia. Always in Autumn so we could enjoy the gorgeous scenery dressed in stunning colors of orange, red and gold, and we were never disappointed. In mid to late October Virginia is still warm enough to enjoy outdoor fun like hiking and kayaking with only a sweater or light jacket occasionally needed.
We’ve stayed in many hotels and B&B’s on these vacations, but our favorite has always been The Iris Inn in Waynesboro. (www.irisinn.com). Built as a Bed & Breakfast (never a family home), this establishment offers everything you could want: secluded country location, yet close to many things to do and sites to see, beautiful accommodations from private rooms to individual cabins, and delicious bountiful breakfasts.
As vegetarians, breakfast at any B&B is always a challenge, however our hosts at The Iris Inn always tried to accommodate when we warned them in advance. One morning we were pleasantly surprised when the friendly innkeeper handed out recipes for the breakfast being served. Now, we usually tell people when we eat out that we are vegetarians (to relieve some of the pressure on them), but at home we follow a vegan lifestyle, so I was thrilled to have a copy of this casserole recipe that I easily veganized to enjoy at home. If you are planning to serve a brunch or take a dish to a potluck, this recipe is perfect for either occasion. It goes together quickly with only a few ingredients and is a welcome savory addition to any brunch table that even a vegan can enjoy. I hope you like it!
3 – 10 oz. packages, or 1 – 32 oz. package frozen chopped spinach, thawed and drained (you can do this overnight)
12 ounces vegan “cream cheese” ( I used Tofutti brand Better Than Cream Cheese)
1/4 cup organic butter or vegan “butter” at room temperature
1/3 cup unsweetened almond milk
2 – 6oz. jars marinated artichokes, drained
1/2 cup Vegan “Parmesan Cheese” (Search under “Recipes” to make your own)
-Place spinach in the bottom of a large greased glass baking dish. Top with chopped artichokes.
-Mix together vegan “cream cheese,” “butter,” and almond milk. Spread this mixture on top of spinach and artichokes in the dish.
-Top with vegan parmesan and cracked pepper, to taste.
Bake at 350 for 40 minutes. Serve warm.