This is a great garlic bread with Mediterranean style soups. Cookbook: Super Market Vegan by Donna Klein Ingredients: 2 Tbl olive oil 3-4 large cloves garlic, finely chopped one 16 ounce jar marinated artichoke hearts drained well and chopped 1/2 tsp dried oregano 1/8 tsp coarse sea salt one 10 ounce baguette, preferably whole wheat, … [Read more…]
Roasted artichokes have a delicate, nutty flavor Ingredients: 2 lemons 4 artichokes 3 Tbl olive oil 3/4 tsp salt pinch pepper 1/2 tsp finely grated garlic 1/2 tsp Dijon mustard 1/2 tsp salt 6 Tbl olive oil Directions: Trim the stem and tops off the artichokes. Break off the tough outer leaves by pulling them … [Read more…]
Who doesn’t love hummus? This is an easy recipe to make from the American Test Kitchen. Ingredients: 1 cup of drained canned artichoke hearts. 4 Tbl lemon juice 1 can of chickpeas 1/4 tsp lemon zest Directions: Chop 1/4 cup of artichoke hearts and set aside for garnish. Process the entire can of chickpeas along … [Read more…]
Summer time protein meal Ingredients: 2 cups of baby arugula 1/2 cup quinoa 1/4 bean sprouts 1/2 cup artichoke hearts 1/4 chopped pepper 1/2 shredded carrots 5 black olives cut in half Dressing: red wine vinegar, strawberry vinaigrette Directions: Toss everything together in a bowl and serve.
Serve this yummy dip with whole grain, low salt chips or bake your own from corn tortillas. Ingredients: 2 15-oz. cans of artichoke hearts, drained 1 box frozen spinach, thawed and drained 1 cup nutritional yeast, divided 1 cup soy yogurt 1/2 cup of vegannaise 1 garlic clove 1 small chopped onion black … [Read more…]