Serving Size: 4

Ingredients:

• 2 tablespoons oil
• 2 shallots, chopped
• 1 medium celerac (celery root), about 1 pound
• 1 can artichoke hearts, drained and quartered
• 2-3 cups vegetable stock
• 1/2 – 1 cup soy yogurt of soy cream
• salt and white pepper to taste
• vegan sweet spicy nuts as garnish or spicy vegan croutons

Directions:

1. Peel the celerac and cut into chunks.
2. Peel the shallots and chop
3. Heat the oil in a soup pot.
4. Add the shallots and saute unitl soft.
5. Add the celeriac chunks and continue cooking, stirring to mix.
6. Add the vegetable stock, place a lid on the pot and cook until the celeriac chunks are soft.
7. Drain the artichoke hearts, quarter them and add to the cooking celeriac.
8. Puree the soup. (I use an immersion blender.)
9. Add the soy yogurt or soy cream.
10. Season the soup to taste with salt and pepper.
11. Serve the soup garnished with vegan sweet spicy nuts or spicy vegan croutons.

Serving Size: 4

Ingredients:

• 1 medium carrot, peeled and chopped
• 1 small red bell pepper, deseeded and chopped
• 2 spring onions sliced
• 1 tablespoon vegan margarine
• 1 cup prepared vegan cream sauce*
• 8 ounces artichoke hearts, halved or quartered
• 1 cup frozen peas, thawed
• 1 package spicy tofu pieces (about 1 & 1/2 cups or 10 ounces)
• 1 & 1/2 cups long grain rice or black and white mixture (white and wild rice)
• 1/2 cup soy cheese, grated
• 1/2 cup soy milk or other no-dairy milk
• 1 teaspoon thyme
• vegan Parmesan, soy cheese or dried bread crumbs as topping

for the vegan cream sauce:

• 1 cup soy cream or soy milk or soy yogurt
• 2 tablespoons vegetable bouillon powder
• 2 teaspoons cornstarch
• 1 teaspoon soy sauce (optional but gives a bit of color and flavor)

Directions:

to prepare the rice:

1. Cook the rice in 3 cups lightly salted water.
2. Cook until the water has been almost completely absorbed (10 inures or so).
3. Remove from the heat and put a lid on the rice to allow it to further swell.

to make the vegan cream sauce:

1. Place the soy cream or soy yogurt in a medium saucepan.
2. Add the corn starch and stir well to mix.
3. Add the vegetable bouillon powder and soy sauce if using.
4. Heat the mixture until it becomes a nice thick sauce, stirring so that it does not scorch.
5. Remove from the heat.

to make the casserole:

1. In a large frying pan, melt the vegan margarine and saute the carrot, sweet bell pepper and green onion until the vegetables are al dente.
2. Remove from the heat.
3. Put the cooked rice in a large bowl.
4. Add the sauteed vegetables and then the prepared vegan cream sauce.
5. Add the artichoke, thawed peas, tofu, grated vegan cheese, thyme, and non-dairy milk.
6. Taste and season with salt and pepper if needed.
7. Gently mix and pour into an oiled baking dish, or individual casserole dishes.
8. Sprinkle with vegan Parmesan, grated soy cheese or dried bread crumbs.
9. Bake, covered in a 350 F / 177 C oven for 10 minutes, uncover then bake for about 5 more minutes or until the mixture is bubbly.
10. We dusted the top with a pinch of sweet paprika for color.
11. Let stand for 5-10 minutes before serving.

Serving Size: 4

Ingredients:

• 1 can artichoke hearts, drained, halved and quartered
• 1 cup pecans, toasted
• 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
• 2 & 1/2 cups water
• 1 vegetable bouillon cube
• 2 cups rucola or argula leaves, trimmed and hoped
• 2 pints cherry tomatoes, halved
• 2 shallots, thinly sliced
• simple herbed vinaigrette
• 2 tablespoons fine olive oil
• 3 tablespoons raspberry vinegar or other fine vinegar
• 1-2 teaspoons mixed Italian herbs

Directions:

1. Bring the water and vegetable bouillon cube to a boil.
2. Add the large couscous balls and cook.
3. Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
4. Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
5. Slice the shallots and halve the cherry tomatoes.
6. Clean the rucola and chop roughly.
7. Slice the artichokes in quarters.
8. The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
9. Place the couscous in a large serving bowl.
10. Add the sliced shallots, chopped rucola and halved tomatoes.
11. Add the artichoke pieces.
12. Mix the herbed vinaigrette.
13. Pour over the salad and mix gently.
14. Sprinkle the pecans on top and lightly mix a few into the salad as well.
15. Enjoy the salad cold or at room temperature.

Yield: 12 bites

Ingredients:

• 12 small pastry (pie) bites formed as shells
• 1/4 cup fig jam
• 3-4 artichoke hearts, sliced
• 1 ounce soy cheddar sliced in small pieces
• greens as garnish, we used lemon verbena

Directions:

1. We used pre-made vegan pastry shells. However they can also be made from vegan pie dough and baked ahead of time.
2. Slice the artichoke hearts in thirds or quarters.
3. Slice the vegan cheese in small pieces.
4. Place a small portion (1/2 teaspoon) of fig jam in the bottom of each shell.
5. Put a piece of the artichokes on each shell.
6. Top with a small piece of soy cheese on each shell and garish with a small leaf.
7. Serve on a tray or individual plates.

Yield: 2 pizzas

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 tablespoon olive oil
• pinch salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tsp. baking powder (optionally)

for the tomato sauce:

• 1 can tomato paste
• pinch salt
• pinch Italian herbs

toppings:

• 1 eggplant sliced
• 1 zucchini, sliced
• 1 ripe tomato sliced
• 1 bell pepper, sliced
• 2-3 artichokes, sliced
• 1 onion sliced in rings
• 2-3 large mushrooms, sliced
• some green olives
• vegan cheese, grated
• pinch Italian herbs

Directions:

to make the dough:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl, add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute).
5. Using a mixer, mix the yeast and olive oil with the flour.
6. Mix until you have a smooth ball of dough.
7. Place the dough in a lightly oiled bowl and put in a warm place to rise.
8. It will take 45 minutes to an hour depending on the temperature.

to make the sauce and prepare the toppings:

1. While the dough is rising, make the sauce by blending the ingredients together.
2. Slice and optionally grill the vegetables.
3. You could roast them in the oven, thus pre-heating the oven for the pizzas, or leave them raw and they are crunchy.
4. We chose to lightly grill them.

to make the pizza:

1. This recipe makes 2 think crispy pizzas. If you want a bit more bready, add 1 teaspoon of baking powder as you roll out the dough to form the pizzas.
2. Roll out the pizza dough and prepare the pizza pan with spraying oil.
3. Lay the dough on the pizza pan.
4. Spread the tomato sauce, and grate the cheese.
5. Top with the grilled vegetables, sprinkle some Italian herbs and bake in the oven for 18-30 minutes.

Serving Size: 4

Ingredients:

• 1 can (28 ounce) tomatoes
• 1 can (15 ounce) water packed artichoke hearts
• 1 onion, chopped.
• 2 tablespoons oil
• 1 clove garlic, minced
• 3 bay leaves
• splash lemon juice
• 1 cup water
• freshly milled lemon pepper
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 3 tablespoons plain soy yogurt

Directions:

1. Chop the onion and mince the garlic.
2. Heat the oil in a large soup pot.
3. Add the onion and garlic and saute until soft.
4. Add the tomatoes, water and bay leaves.
5. Add the artichokes and the water they are in (reserve 3 artichokes to use as garnish.
6. Add the splash of lemon juice, basil and oregano.
7. When the soup has come to a boil, remove from the heat.
8. Remove the bay leaves and puree the soup. (I use and immersion blender).
9. Add the soy yogurt and mix well into the soup.
10. Taste the soup and season with additional salt and some lemon pepper.
11. Carefully slice he remaining artichokes in quarters.
12. Serve the soup, dusted with some freshly ground lemon pepper and a few artichoke pieces.

Ingredients:

• 6 artichokes
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 bay leaf
• 1 medium potato, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 3 spring onions, the white parts and a bit of the green
• 4 cups vegetable bouillon
• few sprigs fresh thyme
• freshly ground pepper
• optionally soy mild, soy cream or soy yogurt
• greens as garnish-I used thyme and three colored sage leaves

License this Artichoke Soup image

Directions:

1. Bring about 1 inch of water with salt and 1 tablespoon lemon juice to boil in a large pot with a tight fitting lid.
2. Clean the artichokes cut the stems and thorns off. Set them in the pot with the stem side down and cook for 15-20 minutes until the leaves are soft and come away from the choke.
3. Trim the dark outer leaves off, cut the artichokes in half and if there is a fuzzy choke part, remove it with a spoon.
4. Remove and of the nice “meat” from the larger leaves by scraping with a spoon.
5. In a large pot, saute the sprig onions and garlic in the olive oil.
6. Add the prepared artichokes, the peeled potato and the vegetable bouillon.
7. Strip the leaves from the thyme sprigs.
8. Add the other 1 tablespoon of lemon juice, the bay leaf and thyme to the vegetable bouillon and bring to a soft boil for 5 minutes.
9. Remove the bay leaf and puree the soup. I use an immersion blender.
10. Season with salt and freshly ground pepper, and optionally add soy milk, soy cream or soy yogurt. We did not, as it was already lovely and creamy.
11. The soup was garnished with a few thyme sprigs and three colored sage leaves.

Notes:

adapted from http://localfoods.about.com/od/spring/r/ArtichokeSoup.htm

License this image

We harvested fresh fava beans today and were happy to find a new recipe to enjoy these tasty beans. This is a very easy to make recipe and tastes wonderful. We hope you give it a try. If you can’t get fava beans, you can use edamame or lima beans as an alternative.

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 Tbs. olive oil
• salt
• 1 tsp. sugar
• 1 cup warm water

for the white sauce:

• 1 & 1/2 cups plain soy yogurt
• 2 tsp. vegetable bouillon powder
• 2 Tbs. nutritional yeast
• 1 tsp. dry mustard powder
• nutmeg
• lemon juice
• garlic powder
• onion powder
• Tabasco

for the toppings:

• 1 can artichoke hearts, quartered
• 1 jar white asparagus, cut in large pieces
• 1-2 handfuls green olives
• soy cheese of choice to grate on top
• various Italian herbs sprinkled on top

Directions:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute or so).
5. Using a mixer, mix the yeast and olive oil with the flour. Mix until you have a smooth ball of dough.
6. Place the dough in a lightly oiled bowl and put in a warm place to rise. It will take 45 minutes to an hour depending on the temperature.
7. While the dough is rising, make the white sauce by blending the ingredients together.
8. Season to taste with additional salt and pepper or nutritional yeast.
9. Cut the artichokes and prepare the asparagus.
10. Depending on time – if you have more time, you can punch down the dough and allow it to rise a second time, this will make a smoother crust, but it is not necessary if there is not time.
11. This will make 2 medium large pizza doughs. I roll out my dough with a roller as I am not so good at throwing and twirling it.
12. Preheat the oven to 375 F / 190 C.
13. Place your pizza on a pizza pan.
14. Spread the white sauce on the dough.
15. Add the asparagus and artichokes.
16. Sprinkle the olives then grate the cheese on top and add a bit of Italian seasonings.
17. Bake in the oven until the cheese is melted and the bottom of the crust is lightly browned.

Serving Size: 4

Ingredients:

• 300 grams tagliatelle or fettuccine
• 2 cans artichoke hearts in water, liquid drained and halved
• 2 Tbs. olive oil
• 2 large red onions, sliced in thin rings
• 3-4 cloves garlic, minced
• 1/2 cup dry white wine
• 1-2 Tbs. fresh thyme
• 1 small piece soy cheese, grated

Directions:

1. Cook the tagliatelle in salted water according to the instructions on the package.
2. Heat the oil in a large frying pan.
3. Saute the red onion until just beginning to turn golden brown.
4. Add the minced garlic and artichoke pieces.
5. Saute until the artichokes are lightly browned, turn the heat down to low.
6. Splash the white wine over the vegetables to thin the oil, and season.
7. Drain the tagliatelle, and mix the vegetables with the tagliatelle.
8. Add the thyme.
9. Season to taste with salt and freshly ground pepper.
10. Serve the meal garnished with grated soy cheese.