Ryker's Jingle, Crusty the Mascot, Meatless Mondays Recipe

Molly Biel
Jul 6
3 min read

Check out the jingle written by an awesome student who attended the gifted institute I recently resigned from.

Welcome to Molly B's Bakery!

Check out the sections below including a snazzy jingle written by a brilliant kiddo, Crusty our mascot, and a weekly recipe!

Ryker's Jingle

One for the oven soft and light,

Molly B's bread just feels so right.

A golden crust baked with care,

Pure vegan goodness everywhere!

-Ryker

Click the play button below and enjoy the Joyful Jingle by Ryker!

https://static.wixstatic.com/mp3/da5e50_7ab4a033b48c451194506f60873ff142.mp3

Our Mascot, Crusty!

Introducing our mascot, Crusty! I created Crusty on my Cricut Design Space just form fun and my husband/kitchen table accountant, Mike just loved him! So I made him a t shirt to wear for when he does his accounting magic. I've had so many people inquire about how to get their own Crusty T shirt so they will be hitting my website soon for purchase!

Mike sporting his Crusty T shirt as we prepare for market.

Mike working his accounting magic with the help of Crusty.

Meatless Monday Recipe

Spinach Artichoke Dip in my White Sourdough Bread Boule...Always Vegan!

Spinach Artichoke Dip in a White Sourdough Boule from Molly B's Bakery-Always Vegan!

Recipe

1 1/2 cups raw cashews

2 shallots or 4 cloves garlic(I'm allergic to garlic so I always substitute shallots)

1 small onion, diced

1 1/2 cups unsweetened non-dairy milk

1/\2 cup nutritional yeast

2 tablespoons lemon juice or the juice of one small lemon

1-1 1/2 teaspoons salt

A few shakes of pepper

1 1/2 teaspoons vegetable bullion

2 teaspoons paprika and some to sprinkle on top

4 cups loosely packed fresh spinach

(2) 14-ounce cans artichokes drained & rinsed

Optional: Vegan Parmesan Cheese for serving

Instructions

Preheat the oven to 425 degrees F.
Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
In a small pan, saute the garlic or shallots and onion for 2-3 minutes using either a tablespoon of olive oil until the onion is slightly translucent. Set aside.
In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, vegetable bullion, paprika, 1 teaspoon salt, and a few shakes of pepper. Blend until very smooth.
Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
Transfer to an oven safe dish (I used a 9 inch square baking dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
Cut the top off of one of my White Sourdough Boules and pull out the soft bread inside. Fill the boule with spinach artichoke dip, top with vegan parmesan and return to the oven for 5 minutes.
While the cheese is melting cut the bread you removed from the boule as well as the top you cut off into squares for dipping.