Showing posts with label artichoke. Show all posts
Showing posts with label artichoke. Show all posts

Jan 1, 2017

sriracha artichoke rolls

Seafood rolls are very popular on the Northeastern coast of the US and I want folks to have some great alternatives for the sandwich that lots of people see as quintessentially coastal.

And if we throw in some sriracha, then it can only be better!

This sandwich is featured on my Prep Ahead Week 3 menu: HERE.

This sandwich features roasted artichokes, chickpeas and vegetables. The dressing can be either vegan mayo or vegan yogurt. I opted for the yogurt since it is just as creamy as mayo and the tang is welcome.

The sandwich is laced with cilantro and shredded carrots and perfect served in whole wheat hot dog rolls.

As the easy green accompaniment, I served it with a simple vinaigrette on a green salad. Easy and satisfying.

Sriracha Artichoke Rolls
Makes 4 servings

1 teaspoon olive oil or oil spray
1 (14-ounce) can artichokes, squeezed of excess water and chopped
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained 
3 garlic cloves, minced 

3 celery ribs, sliced thin
2 medium carrots, shredded
1/4 cup cilantro, chopped
1/2 cup unsweetened plain nondairy yogurt
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon sriracha

4 to 6 hot dog buns

1. Heat the oil in a medium skillet over medium heat. Add the artichokes and chickpeas. Cook until golden, without stirring much. Add the garlic and cook until golden. Season with salt and pepper. Set aside to cool while you chop the vegetables.
2. Add the celery, carrots, cilantro, yogurt, lime juice and sriracha to a large bowl. Add the roasted beans and artichoke. Mix well. Taste and adjust seasoning.
3. Toast the buns. Serve the salad in the buns. Serve with a green salad. 

© 2016 Copyright Zsu Dever. All rights reserved.

Sep 28, 2016

roasted garlic chickpea pizza

Last week I shared with you my Refrigerator Dough recipe. This week I'm using it to make a garlic-lover's pizza. I am a garlic lover and often times I hold back when writing recipes, but this one is full-on garlic and I make no excuses or apologize. #sorrynotsorry

Let me start by saying that if you haven't made this dough and have it handy in the fridge, you are missing out on easy meal times. The dough can be made into flatbreads, rolls, focaccia, pizza and even frybread. Check it out HERE (video) or HERE (printable) and whip up a batch; it lasts for up to 7 days!

This pizza boasts whole roasted garlic, a garlic sauce and garlic sauteed chickpeas and artichokes. It also has sun-dried tomatoes, kalamata olives and arugula, to round things out.

I roasted the garlic in the air-fryer and it was ready in about 8 minutes! And without any oil! I was thrilled.

The garlic sauce is a quick cashew-based aioli that is blended with some of the roasted garlic, before the remaining garlic gets thrown onto the pizza.

Like I've said before, the dough is ready when you need it and it is very easy to roll. If it is giving you any problems, just let it warm up for 15 minutes, while the oven is preheating.

A well-dressed pizza is always a welcome sight!

Bake it until it is golden brown and crisp. Top with arugula and more ailoli and you are all ready to enjoy a classy pizza night.

Roasted Garlic Chickpea Pizza 
Serves 4

Garlic Aioli Sauce:
1/3 cup raw cashew pieces
2/3 cup non-dairy unsweetened, plain milk (plus more as needed)
2 teaspoons nutritional yeast
2 teaspoons fresh lemon juice
1/4 teaspoon vegan lactic acid (optional)
4 cloves roasted garlic**
Sea salt and black pepper, to taste

Chickpea Topping:
2 tablespoons olive oil
2 cups cooked chickpeas
1 (15-ounce) can artichoke hearts, drained
8 garlic cloves, sliced 

1/2 cup pizza sauce
1 pound Fridge Dough or other pizza dough
Vegan shredded cheese (optional)
Roasted garlic**
4 soft or oil-packed sun-dried tomatoes, finely chopped
12 kalamata olives, chopped
1/2 cup arugula

1. Sauce: Preheat the oven to 475-degrees F. Use a pizza stone if you have one. Remove the dough from the fridge to warm. Combine the cashews, milk and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer and cook for 5 minutes.  Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic and salt and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.
2. Chickpea: Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes and garlic. Cook until golden brown, about 8 minutes, but do not burn the garlic; stir often. Season with salt and black pepper. Set aside.
3. Pizza:  Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into 4 (or 2). Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes and olives. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7 to 9 more minutes. 
4. To serve, cut into slices, top with arugula leaves and more sauce. 

** Roasted Garlic. Divide a garlic head into the cloves; do not peel. Air-fry for about 8 to 14 minutes at 330-degrees F. Check the garlic after 8 minutes; if it is soft it is ready. Do not burn. Alternatively, pan-fry the garlic with the paper on. Use a dry cast iron skillet and cook until soft, about 6 to 8 minutes, stirring often to avoid burning. Peel the garlic when cool. 

© 2016 Copyright Zsu Dever. All rights reserved.


Sep 4, 2015

veganmofo - weird combo + artichoke dip pizza

Day 4 of #vgnmf15! We are asked to share a weird food combo.

To me, "weird" food combo is very relative and what might be weird for me, might not be for you. So, at the risk of not following the rules, I will first list a few combos that I think are a little odd, and then I'll get down to business.

Seaweed and Coconut Ice Cream
Nutritional yeast and Chocolate
Pickles with Vanilla Frosting
Almond Butter and Vegenaise Sandwich
Applesauce on Pizza
Caramel Sauce and Ketchup get the idea.

Now for the story behind what turned out to be my actual post.

My daughters and I were brainstorming together for the prompts for VeganMoFo. When the prompt for Day 4 popped up, my youngest teen offered her opinion of what a "weird" food combo is:

Artichoke dip and Pizza

At that point her older sister googled "artichoke dip + pizza," switched the results to "images" and turned the computer to face her sister. No words were needed, as the entire screen lit up with images of pizza with artichoke dip on them. Not as "weird" as she had thought!

[I advocate using Goodsearch instead of Google, though, since you can donate to a good cause each time you search, such as for Farm Sanctuary.]

Although we had a good laugh, it did offer a good opportunity to share this Artichoke Dip Pizza with you, which appears in Everyday Vegan Eats (AmazonB&N) and first appeared on my publisher's site, Vegan Heritage Press.

The absolute "weirdest" part of this story is that the pizza below is her FAVORITE pizza and we make at least once a month on Pizza Night, but, more often, twice a month! I'm thinking the name threw her; the book has it as Spinach-Artichoke Pizza, which is how she has come to know it.

For this special mofo, I went ahead and renamed it to keep with the theme ;)

Artichoke Dip Pizza
Makes 2 (9-Inch) pizzas
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from 
Vegan Heritage Press.

1/2 (10-ounce) bag frozen chopped spinach, thawed
1/4 cup vegan cream cheese
2 scallions, coarsely chopped
1/2 tablespoon fresh lemon juice
Sea salt and fresh ground black pepper
1 (6-ounce) jar artichoke hearts, rinsed and drained
3 tablespoons olive oil, divided

4 garlic cloves, very thinly sliced
1 pound pizza dough
1/2 cup shredded vegan cheese (optional)

1. Preheat the oven 450°F. Place the oven rack in the middle of the oven.
2. Squeeze the excess moisture from the thawed spinach and transfer it to a food processor. Add the cream cheese, scallions, lemon juice, 1/4 teaspoon of salt, and black pepper, to taste. Process into a paste, scrapping down the sides of the bowl, as needed. Taste and adjust seasoning and set aside.
3. Squeeze the excess moisture from the artichokes, chop them and transfer to a medium bowl. Add 1 tablespoon olive oil, garlic, and salt and pepper, to taste. Mix well and set aside.
4. Divide the dough into 2 equal pieces. On parchment paper or a lightly floured, clean dry surface roll out one of the dough pieces into a 9-inch circle. Spread 1 tablespoon of oil on a baking sheet. Transfer the pizza dough to the baking sheet.
5. Spread half of the spinach mixture over the dough using an off-set spatula or the back of a spoon. If using, sprinkle half of the cheese over the spinach. Add half of the artichoke mixture.
6. Bake the pizza for 12 to 15 minutes, until the crust is golden brown and crisp. Slice and serve hot. Repeat with the other pizza dough.

Aug 2, 2015

artichoke roll

Lobster Roll is a popular sandwich in the northeastern U.S. It is a mayo-based filling in a soft, toasted and buttered bun.

Remaking this sandwich is easy and quick and produces a wonderful vegan version of this classic filling. I use artichoke hearts (or hearts of palm) and just a touch of dulse seaweed flakes.

Toss the sauteed artichokes with lemon and vegan mayo and you have a delicious filling that is a welcome alternative to tofu, beans or other vegan meats.

It is important to serve the filling (at room temperature or chilled) on the still-warm, buttered rolls; it really is best tasting that way.

We wound up serving the sandwich with the Creamy Tomato Soup from Everyday Vegan Eats (page 48). I had forgotten just how insanely good that soup is.

Artichoke rolls with Creamy Tomato Soup (EVE, page 48)

Artichoke Roll
Serves 4 to 6

1 tablespoon olive oil
2 (12-ounce) jars artichoke hearts or pieces (or hearts of palm, chopped), rinsed
¼ teaspoon dulse seaweed
¼ teaspoon Old Bay seasoning
2 garlic cloves, minced
2 celery ribs, minced
2 tablespoons minced parsley
1 tablespoon fresh lemon juice
Sea salt and ground black pepper
¼ to ½ cup vegan mayonnaise
Soft buns, such as veggie dog buns, toasted and buttered

1. Heat the oil in a medium or large skillet over medium heat. Add the artichokes, dulse and Old Bay. Cook, stirring as needed, until golden brown and lightly charred, about 5 to 8 minutes. Add the garlic and cook for a few more minutes. Remove and set aside in a large bowl  to cool slightly.
2. Add the celery, parsley, lemon, salt, black pepper, and mayo to the bowl. Combine gently, taste and adjust with salt, pepper and mayo.
3. Serve the filling in the toasted, buttered buns. 

 © 2015 Copyright Zsu Dever. All rights reserved.

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Mar 19, 2014

grilled artichoke and quinoa lettuce wraps

It must be spring because I am getting a ton of artichokes in my produce box.

There are many ways to prepare artichokes including steaming, boiling, braising, roasting and grilling. The simplest is to cook them and peel off the leaves, dipping them in warm vegan Hollandaise sauce, the method preferred over all others by the Dever clan. I don't really argue with them since this requires the least prep work on my part.

For better or worse, my box has been so laden with fresh artichokes that we have finally reached the limit of the simple way to eat them; no longer will dipping the leaves and the artichoke hearts in a sauce suffice. The family needed something different.

Here is a good tutorial on how to clean artichokes. After you clean them of the choke, boil them and grill them, as directed in the recipe. If you don't have an abundance of fresh artichokes, don't have the time or the patience to clean them yourself, but you'd still like to make this otherwise fast recipe, use jarred artichoke hearts. I won't tell.

This wrap is made with quinoa, spring onions (or scallions) and lemons, all within the spring theme. If you want to know how to cook quinoa perfectly (and not have to use a microwave ;), it is all spelled out in my upcoming cookbook, Everyday Vegan Eats.

Happy Spring everyone!

And if you haven't entered the giveaway for Robin Robertson's revised edition of Vegan Planet, do so right HERE. Unless you already have the book, why not? It's an amazing volume that has stood the test of time, now with revised recipes as well as 50 new ones. Contest ends April 11.

Also, be sure to let your friends and family know that the great Meatout is March 20th (tomorrow!). Eat vegan for one day and help the animals and the planet. Pledge HERE.

Sep 9, 2010

creamy spinach and artichoke dip

Our homeschool group had our Not-Back-To-School potluck picnic today. I brought my Spinach and Artichoke Dip and it was a hit! One mom even called it "her dessert." It's great to have pleased a nice bunch of moms with something as easy as this.

I will be posting the recipe soon, so hang on. This has spinach, artichokes, Better Than Cream Cheese, veganaise, lemon, and roasted garlic. I've been making this for potlucks for years, always bringing home an empty dish.

A little about the cost.
I had to buy the artichokes from a Safeway store because Whole Foods was not open yet, and I paid $4 for a bottle of artichokes that I pay $2 for at Whole Foods. If you are fortunate enough to live near one and are not shopping there for the 'specialy' items, Whole Foods is a bargain. Their strict buying practices are a bonus as they do not sell anything of questionable ingredients; in fact, it was as a Whole Foods clerk was pulling  Willow brand margarine off the shelves that I learned the hazards of hydrogenated vegetable oil. Whole Foods does not deserve their 'whole paycheck' nickname if you shop for wholesome, great groceries.

Cost Breakdown:
spinach: $2
artichoke: $4
panko: $1
lemon: $.50
bread/cracker: $3
garlic, olive oil: :$.75
veganaise, Better than Cream Cheese: $3
Total to feed 15 people apps:

Jul 14, 2010

pasta with artichokes and peas

Wednesdays are Italian/Pasta Night

Summer and spring elicit such an abundance of fresh vegetables that a simple pasta dish is an absolute must. This dish has artichokes, lemon, peas, sun-dried tomatoes, parsley and pasta. It was fresh, and refreshing and delicious. You can almost taste summer in the dish itself. With simply few ingredients, cooking is also a breeze and quick - fabulous for warm summer nights when being in the kitchen is the last thing on your over-heated mind. 

The kids liked this, too. Too simple not to, really.

Cost Breakdown:
artichokes: $3
sun-tomatoes: $1
parsley and lemon: $.50
pasta: $3
peas: $2
wine: $.50
Total to feed a family of 5:

Jun 14, 2010

grilled artichoke soup

Every once in  a while I will make something and think it might not come out well. And then we'll take it to the table and it shines. This was one of those diamonds in the rough. It doesn't sound substantial and the ingredients are so minimal that you think it couldn't possibly be a meal. Surprise. This soup has a total of 6 ingredients - onion, garlic, artichoke, tomato, pine nuts, lemon. Admittedly artichokes and pine nuts are expensive, but the menu is give and take. We don't always have the costly items, so having it ever so often is doable.
It was delicious.
 Even Eldest Daughter had a second bowl - and she is picky! Some bread and a salad and the meal was complete.

Cost Breakdown:
onion, garlic, lemon: $1.50
artichoke, bottled: $4
tomato: $1
pine nuts: $1
bread: $2
salad: $3
Total to feed a family of 5:

Jun 10, 2010

artichoke and sun-dried tomato italian easter pie with herbed crust

This is my version of the classic Italian Easter Pie. 
This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.

I am not a fan of bland, so I am glad this turned out so wonderful.

Cost Breakdown:
crust: $1
sausage: $1
artichoke and spinach: $3
onion, seasoning, garlic: $1
tofu, lemon, almond: $3
salad: $3
Total to feed a family of 5:

May 12, 2010

spinach-artichoke, potato gratin

Thursday night is European/Potato night.

Again, a quick and easy dish to make. The inspiration was a recipe from 1000 Vegan Recipes by Robin Robertson. I saw the recipe and my mind went "Spinach and artichoke dip!" So, I seared the sliced bottled artichokes in garlic olive oil (saute garlic in the oil and remove the slices before they burn), added the spinach to it, and cooked it until the spinach wilted, returning the garlic back to the pan. After thinly slicing about six Yukon gold potatoes, and making a layer, I added half of the spinach mixture, seasoning the layers as I worked. Another layer of potatoes, spinach, and the last layer of potatoes rounded out the dish. I then mixed about a cup of rice milk with 1/2 cup of Better Than Cream Cheese (I blended it to incorporate the cheese well.) and poured it over the gratin. Covering it very tightly, I baked it at 375 for about an hour and a half. The oven did most of the work. Verdict? All but my oldest daughter loved it. (Spinach is on her no-no list, as well as most of the vegetable world.) Sigh.

Letting the gratin sit for about 15 minutes lets the potatoes rest and the gratin comes out very clean. My youngest asked for some 'cheese' on the gratin, so I put about half a bag of Daiya cheddar flavor on the top and broiled it until it melted (not a necessary component, however). This was a huge hit - only one serving remained.