Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

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Four-Year Anniversary + a Giveaway! [closed]

Erin and Jeff Wysocarski of Olives for Dinner

Has it actually been four years since we started this little blog? Jeff double checked my math and confirmed that yes, it’s been four years and 317 posts counting this one, to be exact. In some ways it feel like we just started this blog but, when I look back to posts we did back in 2011, I can see how much we’ve grown.

2014 was a crazy, but crazy-good year. The biggest thing that happened this year was our move from Boston to Los Angeles. After living and working in Boston for the past 10 years, swapping the city skyline for the beach has been a big change, but we’re settling in and happy to call Redondo Beach home for now.

This area has also been a huge inspiration for the blog. The diversity of the produce I come across is amazing: romanesco, pattypan squash, zucchini blossoms, Buddha’s hand, buckets of avocados, multicolored carrots, super-cheap mushrooms, one million varieties of apples, pretty tomatoes and kabocha squash, to name a few. I could also go on and on about the vegan cheese options, but you get the point.

For 2015, this blog will continue to be a fun partnership. Our respective love of recipe development (me) and photography (Jeff) grows with each post, so we’re always grateful when you visit, to read what is written and see what has been shot. And if you cook what has been made, I can’t thank you enough. I hope you’ve enjoyed it.

To thank you for being a reader of this blog, I’m hosting an annual giveaway of a newish-to-me cookbook, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell. Packed with gorgeous photos and breathtakingly beautiful recipes, this hardcover vegan cookbook could live in your kitchen or sit on your coffee table and fit nicely into either spot. How does Tiramisu Pancakes, Cauliflower Bisque with Fresh Fennel, Chimichurri Seitan Steaks, Plum’s Smoky Mac and Toasted Chocolate Bread with Cream Cheese and Crème Fraîche sound?

For a chance to win a copy of Plum, just leave a comment below that includes a dish you’d like to see made on Olives for Dinner in 2015. On January 7, I’ll pick one at random to post on the blog in the coming weeks. Be sure to leave your email, twitter handle, blog url or some way to contact you in case your comment is drawn. Shipping is limited to US only.

The winner of this giveaway is Eva, congrats! And thanks for the fantastic suggestion for making pad ped, a Thai dish I’ve never heard of, but am excited to try! Thanks to all who entered and made suggestions.

Thanks again for your support of this blog by visiting, commenting and making the recipes! If you ever have a suggestion, question or feedback, I can be reached at erinwyso [at] olivesfordinner [dot] com. xo

Plum cookbook, by Makiini Howell

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Reader Interactions

Comments

  11. Priscilla says

    I just traveled to Mexico and had enchiladas made with hibiscus in mole sauce. Would love to learn how to recreate that! Thanks and congrats on your 4th birthday!

    Reply

  12. farmersmarketvegan says

    Love the blog, Erin!!! Huge congratulations. I'd be thrilled to see you make a really thick vegan milkshake–I've been looking all over, but all of them are too liquidy for me. Great giveaway, btw!

    Reply

  13. Keys4Education says

    SAUCES & DESSERTS!!! Can you ever have enough of either? I became vegan in January 2014 and find myself craving some of my old favorites…well, that and cheese. Still haven't been able to find a really good cheese that tastes like the real deal.:)

    Reply

  15. Jennifer says

    I would love to see a dish with Kohlrabi. I always get them from my CSA, and they taste awesome, but I don't think I ever use them to my full advantage. Maybe they would taste great with some Asian twist to them.

    Reply

  20. Carolyn says

    Happy 4th birthday to Olives for Dinner! Picking up on the suggestion for kohlrabi, would love to see recipes using root vegetables in general. Determined to have a garden again this year, I want to include more roots.

    Reply

  48. Ashley Le says

    I'd love to see a spice crusted tempeh or tofu of some sort. Maybe a Jamaican Jerk or Thai-inspired Coconut tempeh.

    Reply

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