VIETNAMESE VEGAN/VEGETARIAN RESTAURANT

Check out this Restaurant if you''re in Southern California.  It's listed as Vegetarian but the owner is Vegan, so i'ts pretty much all Vegan.  We had these delicious BBQ chicken wings (drums) and they were amazing.  The sauces are to die for.  In fact, everything we ate was delicious.  You know you've found an authentic spot when everyone in this restaurant (and it's a large restaurant), is Vietnamese.

 The restaurant is Bo De Tinh Tam Chay

15352 Beach Blvd.
Westminster, CA  92683
714-891-4455
Open 7 Days
Mond-Sunday 10 a.m. to 10 p.m.

FUN EVENT AT THE FULLERTON ARBORETUM!

Recipes coming soon.

Sign up soon!

Click this link:  Thursdays in the Kitchen Sign Up Here

SIGN UP FOR MY COOKING CLASS THIS THURSDAY WITH DINNER AND WINE

Happy 4th

HOT ARTICHOKE DIP

This is a great dip and no one will know it's without dairy.  I made this for a group of friends in Montana and they loved the creamy, garlicky taste.


6 cups cooked cannellini beans (3 X 15 oz cans rinsed)
1 cup  Aioli Mayonnaise (more if it's too dry)
1 15 oz. cans artichoke hearts packed in water
2 15 oz. cans artichoke hearts packed in water (rough chopped)
3 cloves garlic
2 tablespoons nutritional yeast
Sea Salt to taste

Add all ingredients except 2 of the artichoke cans in a food processor and blend until very smooth.  Taste for garlic and salt.  Add the rough chopped artichoke hearts and stir into blended mixture.  Adjust salt and garlic.  Warm in a 400 degree oven for about 15 minutes or just until warmed through.  Serve with baguette slices or tortilla chips.