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

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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

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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.

Serving Size: 4

Ingredients:

• 500 gram (1.1 lb) gnocchi
• 2 cans artichoke hearts, drained and quartered
• 100 gram (0.22 lb) walnuts, chopped
• 1 Tbs. walnut oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 2-3 Tbs. nutritional yeast flakes
• 1 Tbs. cornstarch
• 2-3 sprigs of thyme
• salt & pepper to taste

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. In a medium saucepan, put the walnut oil and lightly toast the walnuts.
3. When they have been toasted, remove them from the pain to use later.
4. Open the cans of artichoke hearts.
5. Cut the artichokes from one can in halves or quarters depending upon the size.
6. Use the 2nd can of artichokes and the water they are in to make a sauce.
7. Puree the artichokes in their water, add the lemon juice, salt, pepper and cornstarch.
8. Mince the garlic, and saute in the remaining walnut oil.
9. Add the artichoke sauce and heat until it becomes thick.
10. Add the cut up artichoke pieces, and turn the heat to simmer.
11. Put the gnocchi in the boiling water and cook until they begin to float.
12. When they are floating, pour them off into a sieve.
13. Add the most walnuts and thyme to the sauce (reserve a few walnut pieces as garnish).
14. Serve the gnocchi with the artichoke sauce and a few walnut pieces sprinkled on top.

Notes:

This meal tastes lovely with three bean salad or also with a lovely fruit cocktail salad. A lovely whole grain bread and white wine make this meal complete.

Serving Size: 2

Ingredients:

• 200 grams fusilli (spiral) pasta
• 1 can artichoke hearts
• 1 large sweet red bell pepper
• chives
• 1/2 cup soy cream or soy yogurt
• 1 Tbs. olive oil
• 1 lemon zest and juice
• salt and lemon pepper
• Tabasco
• chives

Directions:

1. Bring a pot of lightly salted water to boil and cook the pasta.
2. Slice the bell pepper into fine strips.
3. Heat the olive oil and lightly saute the paprika just enough to soften.
4. Remove the peppers from the pan.
5. Add the soy cream or yogurt to the remaining oil, gently warm, add the lemon juice and most of the zest (reserve a bit of zest as garnish).
6. Cut the artichokes into quarters.
7. Finely cut the chives into fine pieces.
8. Add most of the chives to the sauce reserving some for garnish.
9. When the pasta is cooked, drain the water.
10. Pour the sauce over the pasta and mix well.
11. Add the pepper pieces, and the artichokes mix well.
12. Serve garnished sprinkled with chives and lemon zest.

Serving Size: 6

Ingredients:

• 1 can artichoke hearts (about 5-6)
• 8 oz. tofu, crumbled
• 4 Tbs. hazelnut meal (hazelnuts ground to the consistency of flour)
• 1 Tbs. olive oil
• 1/2 lemon juiced
• 8-16 cannelloni tubes
• 1 cup vegetable bouillon

for the sauce:

• 2 Tbs. fine olive oil
• 250 milliliters soy cream
• 1/2 cup water
• 1 vegetable bouillon cube
• 1/2 lemon, juiced
• 1 heaping tsp. corn starch
• salt and white pepper
• chives as garnish

Directions:

1. Drain the liquid from the artichokes.
2. Cut the artichokes into pieces.
3. Add the olive oil, and lemon juice and puree.
4. Add in the crumbled tofu and hazelnut meal and mix well.
5. If the mixture is too thick, add some water to make thick but smooth,
6. Season to taste with salt and pepper.
7. Using a demitasse spoon or small fork, fill the cannelloni shells with the artichoke mixture.
8. Preheat the oven to 175 C.
9. Place in an oiled baking dish.
10. Boil 1 cup of water and add the vegetable bouillon.
11. Pour the bouillon carefully around the cannelloni.
12. Cover with a lid or aluminum foil.
13. Bake for 20 minutes.

Meanwhile, make the sauce.

1. Heat the olive oil in a small sauce pan.
2. Add the soy cream, and the corn starch.
3. Stir well to mix the corn starch.
4. Add the lemon juice, and vegetable bouillon and heat on low stirring constantly.
5. When the mixture thickens, remove from the heat.
6. Season to taste with additional salt and white pepper.

To serve, place the cannelloni on individual plates wit the sauce drezzled over.
Garnish with a slice f lemon and some chives.

Serving Size: 4

Ingredients:

• 1 cup rice (white or brown)
• 350 grams frozen mixed vegetables
• 100 grams black olives
• 1 can (240 grams) artichoke hearts
• 1 vegetable bouillon cube
• 1&1/2 cups water
• 1 tbs. oil
• 1 tsp. saffron
• 1 tbs. basil pesto
• salt and pepper to taste

Directions:

1. Put the oil in the bottom of a large pot or pan.
2. Add the cup f rice and cook until the rice becomes glassy.
3. Add 1 cup of water, the vegetable bouillon cube, the saffron and the basil pesto.
4. Bring the rice to a boil.
5. Add the rest of the water and the frozen mixed vegetables.
6. Add the black olives.
7. Cut the artichoke hearts into halves or thirds, depending on how large they are.
8. If more liquid is needed, you can add the liquid from the artichokes.
9. Add the artichokes to the cooking vegetables.
10. Cook without a lid, for 10 minutes until the level of liquid comes “just” above the rice and vegetable mixture.
11. When the liquid gets down to the level of the rice/vegetable mixture. Turn off the heat and put a lid on the pot.
12. Allow the rice and vegetables to continue cooking and absorbing the rest of the liquid, for about 10 minutes longer.
13. After 10 minutes remove the lid and check on the meal, fluff the rice and vegetables up.

Note:

We enjoy this meal with a large mixed salad, a fruit salad is also nice.

Serving Size: 4

Ingredients:

• 200 grams white beans, cooked and drained
• 2 large tomatoes , peeled and cut into eighths
• 1 small red onion, chopped
• 1 can artichoke hearts, cut in fourths
• 2 sprigs fresh oregano
• 3 tbs. oil
• 1 tbs. white wine vinegar
• 1 tbs. red wine vinegar
• 1 clove garlic, minced
• 1 tbs. apple juice
• salt & pepper to taste

Directions:

1. Peel the tomato.
2. Cut in fourths and cut out the seeds.
3. Cut each forth into half lengthwise so that you have 8 long narrow strips.
4. Peel the onions and chop fine.
5. Drain the artichoke hearts and cut into fourths.
6. Drain the beans and mix with the tomato artichoke and onions.
7. Make the dressing and mix all together.
8. Remove the oregano leaves from the sprigs and sprinkle over the top of the salad.
9. Serve on a bed of lettuce.

Serving Size: 4

Ingredients:

• 1 avocado, diced
• 4 flour tortillas
• 12 sweet pickles, diced or sweet pickle chips
• 1 can artichoke hearts
• 4 ounces sun-dried tomatoes, cut in small pieces
• 4 ounces soy cheese grated
• rucola leaves

for the dressing:

• 4 tbs. tomato ketchup
• 1 tbs. soy cream
• 1 teaspoon grainy mustard

Directions:

1. Cut the tomatoes into small pieces.
2. Cut the avocado into small pieces.
3. Grate the soy cheese.
4. Cut the sweet pickles
5. Cut each artichoke heart into fourths
6. Prepare the dressing by mixing the ketchup, soy milk and mustard.

For each wrap:

1. Spread some of the dressing on a flour tortilla.
2. Place some of the tomatoes, the artichoke pieces, the sweet pickles and the avocado pieces on the dressing.
3. Add a few rucola leaves and grate some soy cheese.
4. To fold the wrap: Fold in each of the sides and then roll tightly.

Notes:

Adapted from a recipe on www.food-management.com