Veg-Head of the Week: Dianna Wike

Veg-Head of the Week, Dianna Wike, is a true inspiration! This 57 year-old veg-head began her cruelty-free path nearly 35 years ago, when most of us were still…umm…not born yet. At least here at Dallas Vegan.

Wike states, “Back in 1975, I was 22 years old and recently divorced. I weighed 92 pounds and was a total mess! I read a book called Remember, Be Here Now by Ram Dass, and it was a huge influence on my life at the time. So, that was when I became a vegetarian.”

Now a vegan for almost 20 years, Dianna Wikes is a friend to all animals. She’s known at her office as the “catch-and-release” gal (sparing the lives of geckos, spiders, and the like), and also does volunteer work at DFW Sheltie Rescue.

Wikes resides in Plano with her omnivorous husband of 30 years, two Shelties (Chip and Dale), and a Peach Fronted Conure (Buddy)…all rescued!

Well—maybe not her husband ;)

Veg-Head of the Week: Dianna Wike

Years Veg: 35 (vegan for 20)

Favorite Veg-Friendly Dig: Chuy’s in Plano

Favorite Recipe: Vegan Cornbread


Dianna Wike's Vegan Cornbread

1 cup unbleached white flour
1 cup corn meal
2 teaspoons baking powder
2 TBSP of maple syrup
1 cup soy milk
¼ cup oil

Preheat oven to 400 degrees. Spray iron skillet with cooking spray. Put dry ingredients in one bowl, and mix them. In a separate bowl, mix oil, maple syrup and soy milk together and whisk to froth. (The more bubbles the better.) Add the milk mixture to the dry... stir just until moist. Bake for 25 minutes.