June 25, 2014

June Book Club Recipes: {The Signature of All Things}

Confession: I'm obsessed with Elizabeth Gilbert. Well, really I'm obsessed with Eat, Pray, Love, but considering it's her memoir that's pretty much the same thing. Every New Year I reread EPL and discover some new gem waiting for me that I hadn't seen in previous readings. Seriously, I've probably read it five times and even listened to the audio book on a solo road trip once. #obsessed. 

In my book club here in Charlotte, the rules are that when you host, you pick the book. Since I needed an excuse to buy Gilbert's new novel The Signature of All Things (in hardback, no less), I jumped at the chance to host for June. A Liz Gilbert book + a reason to dust off the Lilly wine glasses? Yes please. 

I could pretend I was a literary reviewer and discuss the plot and themes of the novel here in great detail, but you can just read the blurb in the book jacket for that. What I can tell you is this: this book is so good that I did nothing else on my travels back from Ashley's wedding but read it. I didn't crack open an US Weekly, watch the in flight TV shows, or listen to my iPod. I literally just read this book through 2 flights + a rather long layover. What more do you need to know? 

{find it here}
If I were Martha Stewart, I would have planned book-club recipes around the theme of the novel, like cupcakes made to look like orchids and shepard's pie (or whatever they ate in 19th-century Philadelphia), but I'm a working woman. Ain't nobody got time for that. Instead, I just veganized some of my family's favorite appetizer recipes (like pimento cheese and artichoke dip), uncorked some wine, and called it a day. Hostess with the mostess, right here. Check out my attempts at table styling on your way to the recipes below. 

{these Lilly wine glasses are no longer available, but you can find similar ones here}

{Cheesy Baked Artichoke Dip}
serves 12

1/2 cup of veganaise
1 can artichoke hearts, drained and chopped
1-2 Tbs nutritional yeast

1. Preheat oven to 350. 
2. Mix veganaise, artichokes, and mozzarella shreds together in a medium bowl. 
3. Pour into an 8x8 (or 9" round) baking dish. Sprinkle top with nutritional yeast. 
4. Bake 20-25 minutes, or until golden brown on top. Serve with Triscuits. 

{Classic Pimento Cheese}
makes 6-8 sandwiches

1 package vegan cheddar shreds (I used Follow Your Heart), or two vegan cheddar blocks, diced (about 2 cups of cheese either way)
1/2 cup of veganaise
1 4oz jar pimentos, drained
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2-1 tsp cayenne pepper, depending on your tastebuds (I added 2-3 tsps and it was delicious)

1. Mix above ingredients in a medium bowl. (If you like it a bit more "creamy", you can beat with an electric mixer until you get the desired consistency). 
2. Chill for 30 min-an hour before serving. (Not necessary, but makes it even more delicious.)
3. Serve on crackers, or in a sandwich with whole-wheat bread and a leaf of romaine lettuce. Yum. 

For your own copy of The Signature of All Things, click here

Enjoy, y'all! 


  1. I'm not familiar with her books, but I may have to check that out. I didn't even see the Eat Pray Love movie because I was afraid it might be too religious for my heathen ways. :-) That vegan pimiento cheese looks sooooooooooooooooooo good! OMG!

  2. 1) Do not see the Eat Pray Love movie. It in no way measures up. 2) I think you'd appreciate it-she's spiritual (like spends 1/3 of the book at an ashram in India) but not religious at all.

    That vegan pimento cheese is seriously right up your alley! Especially on some wheat bread with a romaine leaf for crunch. Delish.

  3. I was a great book selection and the food was so yummy you forget it's vegan! I just pinned the recipes, so now my fingers are in the pinterest-world ;)


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